Instructions

1. Rinse the red lentils under running water.
2. Cut the peppers, carrot and onion into tiny cubes, then chop the garlic and rosemary leaves.
3. Heat the oil in a large pot and gently sauté the onion, pepper and carrot for about 5 minutes, then add the garlic, paprika, rosemary, marjoram, tomato purée and chilli flakes. Sir for a minute to coat everything, then add the lentils and plenty of water to cover well.
4. Add the stock cube and bring to the boil. Cook for 20-25 minutes or until the veggies are tender.
5. Using a hand-held blender, whiz the soup until you get a textured, rustic finish.
6. Add the drained chickpeas and more water if necessary.
7. Heat it up, then serve. You can add some chopped herbs, if liked - parsley, basil, coriander, mint would go well with the soup.