The rain here today has been absolutely torrential; never-ending streams relentlessly pouring down. It’s the kind of weather that makes you want to hibernate (despite it being summertime!) but unfortunately we did have to go out so as a consolation, I made the ultimate rainy day comfort food for dinner – cheese toasties (dairy free) and soup.I always use Violife original block for cheese toasties as it achieves that necessary gooey ooziness that everybody knows is integral to a toasted sandwich and of course it tastes delicious!Today’s soup was packed with fresh vegetables, which I roasted to bring out the flavour and some red lentils for protein. Overall, it was a winning combination and the perfect end to a soggy day!Roasted Vegetable & Lentil Soup Recipe(Serves 4-6)You will need…1 red pepper1 red onion1 medium aubergine2 large vine tomatoes1/2 cup (English) cherry vine tomatoes2 sticks of celery1 clove of garlic3 tbs tomato purèe150g red lentils900ml stock1 tsp dried oreganoSalt and pepperOlive oilBalsamic vinegarA little fresh basilHow to…

1. Pre-heat the oven to 230°C. Roughly chop all the vegetables except the celery. Spread out on a baking sheet and drizzle with olive oil, a little balsamic vinegar, oregano and season with salt and pepper. Roast for about 25 minutes.
2. While the vegetables are cooking, put the lentils in a large pan and cover with boiling water. Boil for 10 minutes then reduce the heat and simmer for 15 more minutes.
3. Drain the lentils then put back in the pan with the roasted vegetables. Chop the celery and add to the ingredients with the garlic. Add a splash of balsamic vinegar and the stock then simmer until the celery is soft.
4. When cooked, blend with a few leaves of fresh basil until smooth. Serve with cheese toasties for extra deliciousness!