Fridge Foraged Roasted Veggies & Red Lentil Soup

I perused quite a few recipes looking for a way to use up some peppers, veggies and some red lentils (which have been the neglected redheaded stepchild since I found black French ones) – and I came up with the below – to surprisingly amazing results. The colour was perfect – autumn pumpkin orange, and the flavours from roasting the veggies was fab – how great is that?

4 peppers (2 red, 1 orange, 1 green)
1 carrot
1 parsip
1 onion
2 potatoes
2 ½ cups red lentils
1 container chicken stock, 1 container veggie stock
olive oil
s & p

Half the peppers, removing the seeds and membranes, half the carrot and parsip lengthwise – sprinkle all with olive oil, roast in 350 oven under tender. I did this the day before.

Sauté the chopped onion in some olive oil until translucent, add the stock, potatoes, and lentils and simmer for about 20 minutes, until the lentils are tender. Remove charred skins from peppers, then add the chopped, roasted veggies and simmer for another 5 minutes. Let it cool, then puree in batches in the food processor. Season w/ s & p.