ROASTED VEGETABLE SOUP
Prep time 15 mins Cooking time 50 mins Serves 4 1 red onion, peeled 2 large sweet potatoes, peeled 2 red peppers, chopped 6 garlic cloves 12 cherry tomatoes, halved 2 tbsp olive oil 2 tbsp lemon juice 1 tsp honey 4 sprigs thyme 1 sprig rosemary 1.2 litres vegetable stock 1 tin lentils, drained and rinsed 1 Slice the onion into wedges and the sweet potatoes into similar-sized chunks. 2 Preheat the oven to 200°C. Arrange the onion and sweet potatoes in an ovenproof dish with the red peppers, garlic and tomatoes. Drizzle with olive oil, lemon juice and honey, sprinkle with herbs and pepper. Cover with foil and bake for about 30 minutes. 3 Remove the foil and increase oven temperature to 220°C. Roast the vegetables for another 10 minutes for some added colour. 4 Mix the vegetables with the stock and lentils. Blend for a smoother texture. Check the seasoning and serve hot with fresh bread and butter.