First get out your biggest pot and place it on a medium heat. Add a splash of olive or rapeseed oil and cook the onion, garlic, ginger and chilli for 10 minutes, until soft and sweet.

Now add the chilli powder and cumin seeds and stir around in the pan for a minute or two. Then add all the other chilli ingredients, stirring and mixing as you go – add 1 litre of the stock to start with, and keep the rest on hand to add as needed if the chilli starts to look a bit dry.

Bring to a gentle boil, then turn the heat down to low and leave to simmer and blip away for 30–35 minutes, until the lentils are cooked and the chilli is deep and flavoursome.

Make a thyme oil by mixing the olive oil, chopped chillies and thyme with a sprinkling of salt and pepper.

Taste your chilli and add a little more salt and pepper if you like. Serve in bowls, topped with a little yoghurt, a drizzle of thyme oil and some warmed corn tortillas for scooping.