My dear friend Linda Smith lives in Memphis, where she has the most wonderful farm filled with hummingbirds. This oven-baked lentil soup is one of hers. I often make a big batch then eat it for lunch throughout the week; the flavours deepen the longer it is left. I am always adding different things to it depending on my mood and the season – kale, swiss chard or even parsley (stems and all) are all great additions. I sometimes pop in a few skinless chicken thighs too. By the time the soup is cooked the meat will be soft enough to eat with a spoon and the bones will have added lots of flavour.