Preheat oven to 200°C / Gas 6
Place the peppers into a large food bag with a teaspoon of vegetable oil. Mix together well. Tip the contents out onto a baking tray and place in the middle of the oven. Cook for 30 minutes.
In the meantime, prepare the celery, carrot, onion and garlic and put to one side
Add the red split lentils to a large sieve and rinse under cold running water until the water runs clear. Cook the lentils according to packet instructions. Drain and put to one side.
Over a medium heat, in a large heavy-bottomed saucepan, dry fry the cumin, coriander and chilli flakes for a minute or two, stirring frequently
Add 1 tablespoon of vegetable oil to the saucepan
Turn down the heat then add the chopped onion and cook gently for around 5 minutes, until softened (do not allow to colour)
Add the chopped celery and cooked for a further 5 minutes, stir frequently; add a little water if vegetables starts to stick to saucepan
Add the carrots, garlic, bay leaf, tomato puree, tomatoes and vegetable stock to the saucepan; stir together well
Bring to the boil and then reduce the heat, half cover with the saucepan lid and simmer for 25 – 30 minutes; until the vegetables are soft
Remove the bay leaf from the soup
Blend the soup in the saucepan using a hand blender and process until smooth
When the peppers are cooked, removed them from the oven then cut them into bite-sized pieces with scissors. Add the roasted peppers and drained, cooked lentils to the blended soup and stir well
This makes a thick soup, so if you prefer a thinner consistency add more vegetable stock, a little at a time, until it is the consistency you prefer
Season with freshly milled black pepper
Garnish with chopped parsley
Serve with 2 slices of wholemeal bread per person