LUNCHES

ROASTED RED PEPPER AND LENTIL SOUP

Chop an and , 2 garlic cloves, a few sticks and ½ , and put it all in a large saucepan. Add 300ml boiling water and bring to a simmer, then cover and cook for 10 mins. Add another 1.2ltr boiling water, 250g dried red and 2 vegetable stock cubes, suitable for vegans. Bring to the boil then partially cover and simmer for 20 mins. Stir in 2tsp smoked , 450g drained and chopped roasted red in brine, from a jar, and a drained 400g can , and cook for 5 mins. Blitz how you like it, season to taste and scatter with chopped fresh parsley. Serve with a mixed and 60g wholemeal roll, if you like.