Creamy Tomato and Red Lentil Soup with Hummus Crispbreads

Name: Creamy Tomato and Red Lentil Soup with Hummus Crispbreads
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 100 g dried red lentils; 690 g bottle passata; 1 l vegetable stock made with 1 tbsp bouillon powder; 2 large onions, chopped; 320 g carrots, sliced; 100 g reduced-fat hummus; 4 multigrain crispbreads; 2 tbsp rapeseed oil; 4 clove garlic, chopped; 1 tbsp smoked paprika; 1/4 cucumber sliced; 6 pitted Nocellara olives sliced; 1 pinch pinch of thyme leaves; 1 pinch sprinkle of smoked paprika

A hearty and nutrient-dense tomato soup thickened with red lentils, served alongside crunchy multigrain crispbreads topped with creamy hummus and fresh cucumber. This vibrant meal is perfect for a healthy lunch or a comforting, light dinner.

Servings4 Portions

Prep Time10 Mins

Cook Time40 Mins

Difficulty

Easy

Ingredients

dried red lentils
100 g
bottle passata
690 g
vegetable stock made with 1 tbsp bouillon powder
1 l
large onions, chopped
2
carrots, sliced
320 g
reduced-fat hummus
100 g
multigrain crispbreads
4
rapeseed oil
2 tbsp
garlic, chopped
4 clove
smoked paprika
1 tbsp
cucumber sliced
0.3
pitted Nocellara olives sliced
6
pinch of thyme leaves
1 pinch
sprinkle of smoked paprika
1 pinch

Step-by-Step Instructions

Heat the rapeseed oil in a large non-stick saucepan over medium heat. Add the chopped onions and sliced carrots, then sauté for about 10 minutes, stirring occasionally, until the vegetables have softened.

Add the chopped garlic and 1 tablespoon of smoked paprika to the pan along with the dried red lentils. Cook for another minute, stirring constantly to toast the spices and coat the lentils.

Pour in the passata and vegetable stock. Bring the mixture to a boil, then reduce the heat to medium-low. Cover the pan and simmer for 30 minutes, or until the lentils and vegetables are completely tender.

Remove the soup from the heat and use a hand blender to process until completely smooth. If the soup is too thick, add a splash of water to reach your desired consistency.

To prepare the crispbreads, spread each multigrain crispbread with a generous layer of hummus. Top with sliced cucumber and olives, then finish with a pinch of fresh thyme and a light sprinkle of smoked paprika. Serve the soup hot with the crispbreads on the side.