Description
A comforting and nutritious tomato soup made with lentils, carrots, and smoked paprika, paired perfectly with crunchy multigrain hummus crispbreads topped with cucumber and olives. This wholesome meal is ideal for a light lunch or a cozy dinner, combining heartiness and fresh flavors in a simple, easy-to-make recipe.
Ingredients
Scale
For the Tomato Soup
- 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 Crispbreads
- 4 multigrain crispbreads
- 100g reduced-fat hummus
- ¼ cucumber, sliced
- 6 pitted Nocellara olives, sliced
- pinch of thyme leaves
- sprinkle of smoked paprika
Instructions
- Sauté the Vegetables: Heat the rapeseed oil in a large non-stick pan over medium heat. Add the chopped onions and sliced carrots. Fry for about 10 minutes, stirring occasionally until the vegetables are softened and slightly caramelized for enhanced flavor.
- Add Garlic, Paprika, and Lentils: Stir in the chopped garlic and smoked paprika. Then add the dried red lentils. Cook for about 1 minute to allow the spices and garlic to release their aromas, stirring constantly to avoid burning.
- Add Passata and Stock, Simmer: Pour in the passata and the prepared vegetable stock (1 liter). Increase the heat to bring the mixture to a boil. Once boiling, reduce to medium heat, cover the pan, and let it simmer for 30 minutes. Stir occasionally to prevent sticking and to ensure even cooking until the vegetables and lentils are tender.
- Blend the Soup: Remove the pan from heat. Using a hand blender, whizz the soup until smooth and creamy. This creates a velvety texture combining all the flavors seamlessly.
- Serve or Chill: Serve half of the soup immediately hot. For the remaining soup, allow it to cool, then refrigerate for up to three days. To reheat, warm it gently in a pan over low heat with a splash of water until piping hot.
- Prepare Crispbreads: Spread 2 crispbreads per person evenly with half of the reduced-fat hummus. Top each with sliced cucumber, scattered sliced olives, a pinch of thyme leaves, and a light sprinkle of smoked paprika for an added smoky kick.
- Serve Together: Enjoy the hummus-topped crispbreads served alongside the tomato lentil soup for a balanced and wholesome meal.
Notes
- Red lentils cook quickly and help thicken the soup naturally, making it creamy without dairy.
- Passata can be substituted with crushed tomatoes or tomato puree diluted with some water.
- Adjust the smoked paprika amount based on your preference for smokiness.
- For a spicier kick, add a pinch of chili flakes when cooking the garlic and paprika.
- Leftover soup can be frozen for up to one month; thaw thoroughly before reheating.
- Use gluten-free crispbreads if you prefer a gluten-free meal.
- The hummus topping adds protein and creaminess, but you can swap with any favorite spread if desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: tomato soup, lentil soup, hummus crispbreads, healthy soup, vegetarian soup, Mediterranean recipe, easy lunch, light dinner
