Tomato Soup & Hummus Crispbreads

Get organised for the week ahead and make this soup on a Sunday – it keeps well in the fridge. We’ve packed in the veg, along with red lentils to add protein

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

Instructions

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.