Tomato soup & hummus crispbreads

• rapeseed oil↗2 tbsp tbsp
• onions↗2 large

  (325g), chopped

• carrots↗320g g

  sliced

• garlic cloves↗4

  chopped

• smoked paprika↗1 tbsp tbsp
• dried red lentils↗100g g
• passata↗690g bottle g
• vegetable stock↗1l l

  made with 1 tbsp bouillon powder

• multigrain crispbreads4
• reduced-fat hummus100g g
• cucumber↗¼

  sliced

• pitted Nocellara olives↗6

  sliced

• thyme leaves↗pinch of
• smoked paprika↗sprinkle of

Step-by-step instructions

1. 1

   Heat the oil in a large non-stick pan and fry the onions and carrots for about 10 mins, stirring occasionally, until softened.

2. 2

   Stir in the garlic and smoked paprika along with the lentils, and cook for about a minute more.

3. 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.

4. 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.