1. 2 tbsp rapeseed oil
2. 2 large onions (325g), chopped
3. 320g carrots, sliced
4. 4 garlic cloves, chopped
5. 1 tbsp smoked paprika
6. 100g dried red lentils
7. 690g bottle passata
8. 1l vegetable stock made with 1 tbsp bouillon powder
9. For the Hummus Crisps :
10. 4 multigrain crispbreads
11. 100g reduced-fat hummus
12. ¼ cucumber, sliced
13. 6 pitted Nocellara olives, sliced
14. pinch of thyme leaves
15. sprinkle of smoked paprika

Direction

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.