This is a great soup to batch-cook and perfect as a winter warmer.

It doesn’t take much effort since the chopping doesn’t have to be “presentation grade”. And apart from some regular stirring, it’s pretty hands-off once you’re cooking.

Assuming you use a vegan stock, this is fully vegan recipe and dependent on how strict you are, it could be considered whole-food plant-based too.

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Ingredients:

• 2 Onions
• 2 Red Bell Peppers
• 4 Cloves Garlic
• Olive Oil for frying
• 2 Pints Veg Stock
• 2 Tins Tomatoes (2 x 440g)
• 300g Lentils
• Black Pepper
• Oregano
• Basil
• Paprika

Method:

1. Roughly chop the onions, peppers and garlic.
2. Fry them in a big pot for a few minutes until they soften.
3. Add the stock and the tins of tomatoes (I make one pint of double-strength stock and use the other pint of hot water to wash out the tomato tins)
4. Add plenty of black pepper, oregano, basil and paprika.
5. Bring it to the boil.
6. Add the lentils and turn down the heat.
7. Bring up to a simmer then cover and simmer, stirring regularly, for at least twenty minutes. The longer you leave it (within reason!), the better the soup.
8. Once it’s all nicely cooked, let it cool for safety, then whizz with a hand-blender to the desired consistency (I go for no lumps, but not totally smooth)
9. And you’re done. Let it cool and it will go in the fridge or freezer and provide many healthy meals or snacks.