Tomato soup & hummus crispbreads
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 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
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.
