Spiced Red Lentil & Tomato Soup with Garlic Croutons

Heat 1 tsp olive oil in a heavy-based 20cm saucepan. Cook the onion and carrot over medium-low heat for 7–8 minutes, adding 1 tbsp water if needed. Add half the garlic, cumin and paprika and stir for 30 seconds.

Add the tomatoes, rinsed lentils and stock. Bring to a simmer and cook gently for 20–25 minutes, stirring often, until the lentils have broken down and the carrot is tender. Add a splash of water if the soup becomes too thick before the lentils soften.

Meanwhile heat the oven to 180°C fan / 200°C conventional. Toss the bread cubes with the remaining 1 tsp olive oil and garlic. Spread on a small baking tray and bake for 8–12 minutes, turning halfway, until crisp and golden. Watch closely towards the end.

Add the lemon juice and pepper. Briefly blend half the soup with a stick blender, keeping some lentil texture, or leave it chunky. Divide all the soup between two generous bowls, then divide the yoghurt, coriander and every crouton between them. Each serving is approximately 500–600ml soup, depending on evaporation, plus the stated toppings.