Red lentil, carrot, pepper soup

1 x red onion

2 stalks celery

3- 4 cloves garlic crushed and chopped

3cm fresh ginger chopped finely

1 tbsp butter

4 - 5 rashers nitrate free bacon

4 carrots cleaned and roasted

1 red pepper chopped large pieces

1 yellow pepper chopped large pieces

1 squash chopped

100g dry red lentils rinsed well (can be soaked overnight if gut issues)

Approx 100ml organic Bone broth (used 1/2 Sadie’s Kitchen store brought)

I cube low salt vegetable stock

Chop in chunky pieces peppers, squash and carrots and roast in oven at 180 degrees for approx 30 minutes.

In the meantime on hob use a large pot and add chopped onion, butter, garlic, celery, ginger and bacon and cook until onion soften and bacon cooked. Then add in 250ml water, rinsed red lentils and bone broth stock/vegetable stock cube and bring to boil. Once carrots, squash and peppers are roasted add to soup.

Cook for further 10 minutes then use a soup mixer to blend. Serve.