Spiced carrot & lentil soup
A delicious, spicy blend packed full of iron and low in fat to boot. It's ready in under half an hour, or can be made in a slow cooker
Chargrilled veg hummus with dippers
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 4
Skip to ingredients
- 350g frozen chargrilled vegetablesdefrosted
- 400g can chickpeasdrained
- 1 garlic clovechopped
- juice ½ lemon
- 1 tsp olive oil
- 2 wholemeal pitta breadstoasted and sliced
- 100g radishesscrubbed
- 2 carrotscut into batons
- 3 celerysticks, cut into batons
Nutrition: per serving
- kcal266
- fat5.9g
- saturates0.8g
- carbs40.3g
- sugars8.6g
- fibre9.1g
- protein12g
- salt0.4glow
Method
step 1
Tip the vegetables, most of the chickpeas, garlic and lemon juice into the bowl of a food processor with some seasoning, then whizz until smooth.
step 2
Put the hummus into a serving bowl. Scatter over the reserved chickpeas and the olive oil. Serve with toasted pitta slices and the vegetables to dip in.
