Fennel, tomato and lentil soup

Heat the olive oil and butter in a large heavy-based pot over medium heat. Add the diced onion and fennel and cook gently for 10–12 minutes, stirring occasionally, until softened and beginning to caramelise. Add the minced garlic and smoked paprika, stir well and cook for a further 2 minutes until fragrant. Add the rinsed red lentils and stir to coat in the buttery mixture. Pour in the canned tomatoes and stock, season generously with salt and pepper, and bring to a boil. Reduce the heat to a gentle simmer, cover partially, and cook for 20–25 minutes until the lentils have completely broken down and the soup is thick and rich. Stir occasionally to prevent sticking. Taste and adjust seasoning. If the soup is too thick, add a splash more stock or water to reach your desired consistency. While the soup finishes, lay the bread slices on a baking tray, top with grated cheddar, and grill under a hot broiler for 3–4 minutes until the cheese is bubbling and golden. Ladle the hot soup into bowls, add a generous dollop of Greek yogurt in the centre, dust with a pinch of smoked paprika, and scatter over fresh chopped herbs. Serve immediately with the cheesy toasts on the side. Tip: For an extra depth of flavour, stir in a final knob of cold butter right at the end of cooking — this is the 'buttered' secret that gives the soup its silky, rounded richness.

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