Medel
Tomatsoppa & hummuskrispbröd
Bli organiserad för veckan som kommer och gör den här soppan på en söndag – den håller sig bra i kylen. Vi har packat i grönsaker, tillsammans med röda linser för att lägga till protein
⏱️50 min
🍽️4 portioner
2.5
👩🍳 Gör så här
⏱️ Äggklocka
- 1Heat the oil in a large non-stick pan and fry the onions and carrots for about 10 mins, stirring occasionally, until softened.
- 2Stir in the garlic and smoked paprika along with the lentils, and cook for about a minute more.
- 3Pour 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.
- 4To 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.