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This is a fantastic winter soup, perfect for popping in a flask and taking on a bracing walk.

2 rashers of unsmoked streaky bacon

1 tbsp olive oil

1 medium onion, peeled and diced

2 carrots, peeled and sliced

1 garlic clove, peeled and sliced

1 tsp garam masala

¹/₄ tsp chilli flakes

150g/5oz red lentils

400g tin of chopped tomatoes

400g tin of cannellini beans, drained through a sieve and then rinsed

1 tbsp tomato purée

1 litre/1³/₄ pints hot water

2 good-quality chicken stock cubes

¹/₂ tsp sugar

zest of 1 lemon

salt and black pepper

4 tbsp plain yoghurt to serve

coriander leaves, roughly chopped, to garnish

Serves: 4-6

Prep time: 25 minutes

Cooking time: about 1 hour

1 Choose a large saucepan with a lid. Cut the bacon into short strips. Heat the oil in the pan on a medium heat, add the bacon and fry until lightly coloured. Add the onion and carrots and fry for 8-10 minutes, until softened. Add the garlic, garam masala and chilli flakes and cook for a further minute or so. Stir in the red lentils.

2 Add the tomatoes, cannellini beans, tomato purée and water. Crumble in the stock cubes and stir well. Increase the heat and bring to the boil, stirring all the time so that the lentils do not stick to the bottom of the pan. Reduce the heat to a very gentle simmer and pop the lid on the saucepan. Simmer for 45 minutes, stirring from time to time, until the lentils and carrots are tender.

3 Remove from the heat and allow to cool a bit, then add the sugar and lemon zest and season with salt and pepper to taste. Bring back to the boil and simmer for 2 minutes.

4 Serve in warm bowls. Add a dollop of yoghurt in the middle of each bowl and sprinkle with the coriander.