I like the rough texture of this soup – with the lentils still holding their shape and the coriander distinct – but you can also blitz it before serving, if you prefer things smooth. This soup can be made 4 days in advance if kept in the fridge, and up to 1 month if frozen.

Coriander stalks can all too often be thrown away but they shouldn’t be: they have the texture of chives and taste, unsurprisingly, of coriander. Serve with lime wedges, if you like, for a citrusy kick.