0 2canof Italian tomatoes 5cof vegetable stock 1cred wine 0one large onion 0one large clove of garlic 0pinchof chilli flakes 2cof roughly chopped red bell pepper 3small potatoes, peeled and roughly chopped 1cof brown lentils 0chopped fresh parsley, to serve 2canof Italian tomatoes 5cof vegetable stock 1cred wine 0one large onion 0one large clove of garlic 0pinchof chilli flakes 2cof roughly chopped red bell pepper 3small potatoes, peeled and roughly chopped 1cof brown lentils 0chopped fresh parsley, to serve Boil the lentils in a separate pot for half an hour, and drain. Meanwhile, place the wine, onion, garlic and chilli in a large pot, and cook until softened. Add the tomatoes, stock, red peppers and potatoes, and simmer uncovered for 35 minutes or until tender. Add the cooked lentils, and simmer for a further few minutes. In batches, process or blend the soup until smooth. Serve topped with the parsley.