Don’t skip roasting the peppers. The slight charring brings out their natural sweetness and gives the soup much more depth of flavour.

Adjust the chilli to your taste. Start with ¼ teaspoon for gentle warmth and add more if you prefer a noticeable kick.

The lentils are what make this soup so thick. They break down during slow cooking and give the soup body without needing cream.

Watch the consistency after blending. Different brands of tomatoes and the size of your peppers can affect how thick the soup becomes.

Make the yoghurt swirl just before serving. If it is too thick to drizzle, add another teaspoon of water.

Taste at the end. The sweetness of the roasted peppers and tomatoes can vary, so you may want a little extra honey, salt, chilli or black pepper to balance the flavour.

Leftovers: Allow the soup to cool before refrigerating. It will thicken further once chilled, so loosen with a splash of stock or water when reheating.