Red pepper and goat’s cheese soup

192 cals per serving

Serves 6 Prep time: 10m Cook time: 35m

1 tbsp olive oil

1 large onion, roughly chopped

50g red lentils

1½ litres vegetable stock, made with 3 stock cubes

100ml white wine

8 red peppers, de-seeded and roughly chopped

1 large cooking apple, peeled, cored and chopped

2 tsp dried basil

150g rindless goat’s cheese, roughly cut or broken up