Name: Tomato soup & hummus crispbreads
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 2 tbsp rapeseed oil; 2 large onions (325g), chopped; 320g carrots sliced; 4 garlic cloves chopped; 1 tbsp smoked paprika; 100g dried red lentils; 690g bottle passata; 1l vegetable stock made with 1 tbsp bouillon powder; 4 multigrain crispbreads; 100g reduced-fat hummus; ¼ cucumber sliced; 6 pitted Nocellara olives sliced; pinch of thyme leaves; sprinkle of smoked paprika

A serving of tomato soup in a bowl with a hummus crispbread

2 tbsp rapeseed oil
2 large onions
(325g), chopped
320g carrots
sliced
4 garlic cloves
chopped
1 tbsp smoked paprika
100g dried red lentils
690g bottle passata
1l vegetable stock
made with 1 tbsp bouillon powder

For the hummus crisps

4 multigrain crispbreads
100g reduced-fat hummus
¼ cucumber
sliced
6 pitted Nocellara olives
sliced
pinch of thyme leaves
sprinkle of smoked paprika

Method

step 1
Heat the oil in a large non-stick pan and fry the onions and carrots for about 10 mins, stirring occasionally, until softened.
step 2
Stir in the garlic and smoked paprika along with the lentils, and cook for about a minute more.
step 3
Pour in the passata and stock, bring to the boil, then cover and simmer over a medium heat for 30 mins, stirring occasionally until the vegetables are tender. Remove from the heat and whizz until smooth using a hand blender. Eat half now and chill the rest. Will keep chilled for up to three days. To reheat, cook portions in a pan over a low heat with a dash of water until piping hot.
step 4
To serve alongside the soup, spread 2 crispbreads per person with half the hummus. Top with half the cucumber and scatter over half the olives, thyme and smoked paprika.