Roasted Pepper and Green Lentil Tomato Soup with Feta Cheese Dip

Here's another one of those dishes that pretty much cooks itself. I guess you've figured out how much I like being lazy sometimes, or just busy with other stuff than cooking.

This soup requires about 5 minutes of preparation, 30 minutes of cooking and another minute to plate up. So simple, yet even more delicious.

Potato, red pepper and red onion

Roasted pepper and green lentil tomato soup

Prep time: 5 min
Cooking time: 30 min
Serves 1 (hungry)

1 small/medium potato
1 red pepper
1 red onion
1 tbsp olive oil
1 tin (400g) peeled plum tomatoes
1/2 dl green lentils
2 dl stock from 1/2 vegetable stock cube

Preheat the oven to 180 C.
Chop the potato and pepper into cubes and cut the onion into wedges, and place them in an oven tray. Cover the vegetables in olive oil, stir and place in the oven for about 30 min, until they've gone a little brown and soft.
Pour the tomatoes into a hot sauce pan and mash everything into the sized chunks you want, and add the lentils and vegetable stock. When the mix is boiling, lower the heat and leave it to simmer under a lid.
When the vegetables are ready, mix them with the tomatoes and lentils.
Plate up with the feta cheese dip on top (recipe below).

Feta cheese dip with chilli flakes

Feta cheese dip

3 tbsp yoghurt
50g feta cheese
1/2 tsp chilli flakes 
1/2 tsp black pepper

In a small bowl, mix the yoghurt, chunks of feta cheese, chilli flakes and black pepper, and stir. Keep it refrigerated until the soup is ready.

Roasted Pepper and Green Lentil Tomato Soup with Feta Cheese Dip