Instructions

1. Finely chop the onion, garlic, ginger, turmeric and chilli if used.
2. Peel the other vegetables, then cut them into small chunks.
3. Heat the oil in a large pot and gently sauté the onion for 5 minutes. Add the turmeric, ginger, cumin seeds and chilli and stir for 2 minutes.
4. Add the chopped vegetables, oregano and tomato purée. Stir for a minute, then pour in the chopped tomatoes and stock.
5. Bring to the boil, cover and cook for 25 minutes. Add the roasted peppers and cook for 5 more minutes.
6. Add the fresh coriander and, using a stick blender, process the soup until thick and silky.
7. Add the drained lentils and more stock, if you think it’s too thick.
8. Warm it up if needed, then serve.