Prepare your lentils in advance – soak in a bowl of filtered water with a splash of apple cider vinegar for about 8 hours. When you’re ready to cook, drain and rinse them and set aside.

Prep your vegetables/herbs/spices – finely slice the onion, peel and mince the garlic/turmeric/ginger, and chop the tomato and sweet potato into 1cm cubes.

Heat oil in a large saucepan, cook the onions till golden, then add garlic and cook another minute.

Add all other ingredients, cover, bring to a boil and reduce to a low heat/simmer, cooking for about 30-40 minutes or until liquid has reduced by about 2 cups.

Once cooked, remove rosemary stalks from soup then let cool for 15 minutes.

Transfer half the mixture to a a separate bowl, use a stick blender to whiz till smooth, then recombine.

Serve with the juice of half a lemon in each bowl, and drizzle with quality olive oil.