ROASTED RED PEPPER & LENTIL SOUP

Ingredients

• 2 pcs Tomatoes, halved
• 3 pcs Red bell pepper, deseeded and cut in halves
• 1 pcs Red onion, chopped
• 3 clove Garlic
• 210 g Lentils, dry
• 710 ml Water
• 710 ml Vegetable broth, bouillon or consomme, low sodium
• 1 g Oregano, fresh
• 35 g Cashews
• 30 ml Coconut milk, low-fat

Method

1. Preheat oven to 425ºF (218ºC) and line a baking sheet with parchment paper. Toss the tomatoes, red peppers, onion and garlic in 1 to 2 Tbs of stock and place on the baking sheet. Place in the oven and bake for 30 minutes.
2. After 30 minutes, turn the oven to broil and bake for another 5 minutes.
3. Meanwhile, add lentils and water to a stockpot. Bring to a boil.
4. Reduce heat to medium-low and simmer uncovered for 15 to 20 minutes or until tender.
5. Stir in vegetable broth, sea salt, black pepper and oregano in with the lentils and mix well.
6. Remove vegetables from oven. Let cool slightly. Peel away the skin from the red pepper and discard.
7. Place vegetables in pot with your lentils.
8. Add your cashews to the bottom of your blender. Pour in contents of your stock pot. Ensure there is somewhere for the steam to escape. Blend into a puree.
9. Ladle into bowls. Drizzle with a splash of coconut milk if you wish and watch your little ones enjoy!