Trim the roots and top 3cm off the leeks, then halve them, rinse out any grit and finely slice them. Scrub, trim and dice the carrots (no need to peel them). Place a large pan on a medium heat and add 1 tbsp olive oil. Add the veg with a good pinch of salt and pepper and cook for 5 mins, stirring regularly. Fill and boil your kettle.

While the veg is cooking, separate the parsley leaves and stalks. Finely chop the stalks and set leaves aside. Peel and grate or crush the garlic.

When the veg have cooked for 5 mins, add the garlic and parsley stalks to the pan and fry for 1 min. Tip in the lentils and stir. Drop in the bouquet garni (if you have heatproof string, you can tie the herbs together so they’re easy to fish out later) and pour in 800ml hot water from the kettle. Bring up to a bubble then simmer for 20 mins on a low heat till the lentils are tender.

While the soup is simmering, tip half the pot of crème fraîche into a bowl. Stir in 1 tbsp Dijon mustard and add a generous pinch of salt and pepper. Set to one side.

After 20 mins, the lentils should be tender. Lift out the bouquet garni. Spoon half the mustardy crème fraîche into the pan with half the parsley leaves. Stir, taste the soup and add more salt or pepper if you think it needs it. Ladle into 2 warm bowls and serve top with the remaining mustard crème fraîche and parsley leaves.

Eat Me, Keep Me^ This soup will keep in your fridge in sealed containers for up to 3 days, minus the toppings. Reheat till piping hot, adding more liquid if necessary. Top with the crème fraîche and parsley leaves to serve.