Capsicum, red lentil and tomato soup

I love, love love this rich, thick soup. I'm going to apologise in advance for some of the more vague instructions. Soup is always a bit free form in my house. 
It makes a lot! It comfortably fed my family of 6 plus leftovers for lunch for at least 2. Yep. It needs a big pot!

Ingredients

• one cup of red lentils
• 1.8kg tinned tomatoes or about 2kg fresh
• 1.5L broth of choice
• 2 onions
• lots of garlic- 4 or many more cloves
• 2 capsicum
• 1 tbls of thyme

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Method

• Pop the onions and garlic into the oven at about 180c to bake til soft and sweet. Cool and pop out of skins. Add to pot.
• blacken the capsicum on the outside. Lots of ways to do this! I do it over the gas burner on the stove but you could BBQ or even a hot oven may do. Throw them in a zip lock bag til cool then de-skin and de-seed. Add to pot.
• add the tomatoes, broth and thyme and simmer for about 20min. If you're  using fresh tomatoes I would suggest a lot longer to get a really think rick taste. Then use a stick whizz, blender or food processor to blend until smooth. If it's a little watery simmer longer but remember the lentils thicken it all up. 
• Add the lentils and cook until tender. Season and enjoy!

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