Peel and thinly slice the onions. Warm a large pan on a medium heat and add 2 tbsp olive oil. Add the onions with a good pinch of salt and fry for 8 mins, stirring often, till soft and a little golden.

While the onions fry, peel the carrots and beetroot and chop them into 1-2cm-thick chunks. Peel and thinly slice the garlic. Fill and boil your kettle.

When the onions have cooked for 8 mins, add the garlic and ½-1 tbsp chilli spice blend (it’s hot, so use more or less depending on how spicy you like your food). Cook and stir for 2 mins.

Add the beetroot, carrots and lentils to the pan. Stir well. Pour in the tin of chopped tomatoes along with 1.5 ltrs hot water from the kettle. Add a good pinch of salt and pepper then bring the pan up to a bubble. Pop on a lid and simmer for 45 mins. Stir every now and then, adding more hot water if it’s looking a little dry.

While the hot pot is cooking, pull the kale leaves off their cores and finely shred them.

When the hot pot has cooked for 45 mins, stir in the kale leaves. Cook for 5-8 mins till softened.

Tip the soya yogurt into the pan and stir. Taste the hot pot and add more salt, pepper or chilli spice blend if you think it needs it. Spoon the lentils and veg into warmed bowls and serve.