I was in full autumnal soup making mode last week and then the temperature rose...…and rose again. I wanted something a bit fresher and lighter to match the unexpected hot weather and I think this soup fits the bill.
Take 1 red onion, 2 sticks of celery and a red pepper, chop roughly and put in a food processor. Blitz until pureed.
Heat some olive oil in a large pan and add the blitzed veg. Fry gently for a few minutes, then stir in 2tbsp tomato puree.
Add 2 tins chopped tomatoes (I use one with added chilli) 200g red lentils, 1 litre of stock (whatever your preference) and 2tsp sugar.
Bring to the boil, then cover and simmer for about 30 minutes. Add 1 tin chickpeas (drained) and heat through for approx 5 minutes. Enjoy.