Instant Roasted Pepper and Lentil Soup

This soup tastes like it’s been an intense labour of love to make, but the reality is quite the opposite. It is as easy as blending a few store-cupboard ingredients together, then heating it through. I try to have a jar or two of roasted peppers to hand because they are so versatile and useful, as well as pre-cooked lentils – they deliver instant nourishment without any fuss. I like to serve this soup with parsley and some feta crumbled over the top, but that’s totally optional.