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

  • Prep:10 mins
    Cook:40 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 403
  • fat 12g
  • saturates 1g
  • carbs 51g
  • sugars 0g
  • fibre 15g
  • protein 15g
  • salt 1.5g


  • 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


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

  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. 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.

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