Tomato soup hummus crispbreads
Ingredients
- 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
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