As the weather gets colder, I naturally drift towards heavier, headier flavours and aromas, leaving my beloved Mediterranean cuisine behind along with my tan and my hair smelling of sea water. I do like a hearty soup, especially if it’s warming and fragrant. This lentil and tomato soup not only ticks these boxes, but also tastes like something from an Indian kitchen, just much lighter and requiring far less effort. It’s at its best on the second, or even third day. The recipe is a slightly modified version of one by Whiteplate.