A delicious, hearty and healthy soup recipe. The red lentils make the soup so creamy and using ready roasted peppers in a jar makes this a breeze. Do future you a favour and make a batch and freeze in portions, you’ll have a warming dinner ready when you most need it. Do omit the chili of you prefer a less spicy soup.

1. Warm the olive oil in a large saucepan, add the onions and gently allow to cook and soften for 5 mins at least. Add the carrots, celery, garlic and cook for a further five mins, stirring to make sure they don’t burn. Add the spices mix, cook for a further 5 mins. Throw in the lentils and the tomato purée, give it all a good stir and then add the stock.
2. Bring to the boil and cook gently for 20 mins or until the lentils are soft. You many need to check that there is enough water.
3. Finally add the red peppers and allow to warm through. Add the splash of apple cider vinegar, it just lifts it!
4. Blend with a stick blender, season generously, taste and season again.
5. Serve with yoghurt and/or chopped coriander. I also decorated with Cornish Sea Salt Co’s Everything Bagel, a totally delicious seasoning that is a blend of seeds and smoked sea salt.