Tom’s Red Pepper, Tomato and Red Lentil Soup
1. Pre-heat the oven to 150°C/300°F/Gas mark 2
2. Place the tomatoes and peppers in a baking tray (no need to chop) and cover thoroughly with olive oil. Sprinkle on a little salt and paprika and bake slowly in the oven for about 45 minutes.
3. Meanwhile take the lentils and rinse well. Place in pan with enough water to cover and bring to the boil, then simmer until cooked (about 20 mins). Add a pinch of bicarbonate of soda and stir well to make a smooth paste.
4. Heat the stock in a pan, add the cooked tomatoes and peppers and blend well. Stir in the lentils and add a sprig of fresh basil to garnish.