SAUTÉ VEGETABLES: Heat the oil in a large, heavy-based saucepan and gently cook the onions with a pinch of salt over low heat for 5 minutes until softened, but not browned. Add the carrot to the pan and continue to cook, stirring for 3 minutes.

ADD REMAINING INGREDIENTS: Add the tomato paste, cumin, oregano, paprika, chilli flakes and garlic and stir well to combine. Pour in the tomatoes, chicken or vegetable stock, lentils and 250ml (1 cup) of water, then bring to the boil, stirring to make sure the lentils don’t stick to the bottom. Reduce the heat to a simmer and cook for 20 minutes until the carrot is softened and the lentils cooked through.

MAKE CHILLI OIL: Meanwhile, make the chilli oil by stirring together the olive oil, paprika and chilli flakes or pul biber in a small saucepan. Heat, stirring constantly until the paprika has dissolved. Remove from the heat and set aside.

PURÉE SOUP: When the soup is cooked, use a hand/immersion blender to roughly puree the soup - I like to leave it a little rustic, but it’s really up to you. Taste and add salt, pepper or a squeeze of lemon juice if necessary.

SERVE: Divide between four bowls, drizzle over the chilli oil and yoghurt and a few leaves of fresh parsley or mint if using. Serve with lemon slices and crusty bread. Afiyet Olsun!