This is a perfect lunch for those cooler autumnal days and so easy to make in advance. The vibrant colour means it's rich in immune-supporting beta carotene and vitamin C and the lentils give a great protein content to stave off that mid-afternoon hunger. I would recommend making a batch of this delicious soup and freezing it so you can take out a portion whenever needed.Helen Ford.
Place the washed lentils into a large saucepan or stockpot. Cover with the stock.
Bring to the boil and cook, uncovered for 10 minutes. Cover the pan, lower the heat and simmer for a further 15 minutes.
Place the lentils, stock, tomatoes (including any juice) and parsley into a food processor and blitz until smooth. Return the soup to the pan and reduce slightly or until a thickness you like.