Another Winter warmer and yet again, as simple as you like.
I sautéed some sliced leeks, chopped garlic and a roughly chopped red and orange pepper in some olive oil, added in some chopped parsley, a handful of red lentils, salt and pepper, a bottle of passata and a spoonful of chilli paste.
I cooked this for a bit and added in some water and simmered it until the lentils were cooked to mush.
I then added in a couple of big dollops of crème fraiche and blitzed the lot until smooth.
We had some toasted pitta breads with the soup and I have saved the remains to act as the sauce component in a curry for next week.