Red pepper and lentil soup

Ingredients

3 red peppers, seeded and diced

3 tomatoes, diced

1 carrot, diced

1 red onion, diced

2 sticks celery, chopped

3 cavolo nero leafs, stalks removed and roughly chopped

2 cloves garlic, crushed

1/2 tsp ground turmeric

1/4 tsp ground cumin 

1/4 tsp ground coriander 

1/4 tsp fenugreek

1/4 tsp chilli powder

1 bay leaf, ground 

2 litres of chicken/veg broth

150 red lentils, rinsed and drained

1 tbsp tomato puree

2 tbsp the Governor extra virgin olive oil 

For the garnish

2 tbsp chopped coriander and parsley

1 tsp nigella seeds 

A drizzle of Governor extra virgin olive oil 

How to 

1. In a large saucepan heat 2 tbsps of EVOO, add the onion, garlic, carrot and celery and saute for 7 mins. Add the spices and stir, then add the tomatoes, peppers and tomato puree, cook for 5 mins then add the broth/stock and then the lentils. Bring to a boil, cover and simmer for 15-20 mins. Serve topped with coriander, parsley, nigella seeds and a drizzle of the Governor EVOO.