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
Serves 4
2 tbsp rapeseed oil2 large onions (325g), chopped320g carrots, sliced4 garlic cloves, chopped1 tbsp smoked paprika100g dried red lentils690g bottle passata1l vegetable stock made with 1 tbsp bouillon powder
STEP 1Heat the oil in a large non-stick pan and fry the onions and carrots for about 10 mins, stirring occasionally, until softened.STEP 2Stir in the garlic and smoked paprika along with the lentils, and cook for about a minute more.STEP 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.STEP 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.
