Sliced a large onion vertically, cubed some pancetta and cooked them gently in a heavy pan with olive oil, black pepper and butter until the onions started to turn slightly golden.  Added curry paste, cooked for 2 mins then added beef stock, chopped tomatoes, cannellini beans and red lentils.  Cooked for 15 mins or so at a very gentle simmer. Seasoned, added chopped fresh thyme, one tablespoon of honey and one of dark soy sauce and cooked for another 5 minutes.

Served with toasted croutons, finely-sliced yellow peppers and celery and a bit of parsley.