Pre-heat the oven to 400°F/200°C/Gas Mark 6 and grease or line a baking tray. Place the tomatoes on top and drizzle with the oil. Roast for 15 minutes until soft and pulpy and remove from the oven.

Meanwhile, heat the remaining oil in a saucepan. Add the onion and carrot and stir fry for 7-8 minutes, to soften a little. Add the fennel seeds and paprika and stir to heat.

Mix in the vegetable stock, puree, salt, lentils and black beans. Stir until simmering and cook for a further 8-9 minutes.

When ready to serve, tip the roasted tomatoes into the saucepan and breakdown in the lentils with a fork. Divide between 2 bowls. Add a tablespoon of yoghurt and sprinkle over the chopped fresh parsley and extra paprika.