Dinner

Tomato and Red Lentil Soup with Hummus Crispbreads and Vegetable Toppings Recipe

ByLuna Ryder January 28, 2026January 28, 2026

Introduction

This comforting tomato soup paired with crunchy hummus-topped crispbreads makes a wholesome and delicious meal. It’s perfect for cozy lunches or light dinners, combining vibrant flavors with satisfying textures.

A white bowl filled with smooth, thick orange soup sprinkled with black pepper sits on a light blue cloth over a wooden board; beside the bowl, there is a silver spoon resting on the cloth. Above the bowl, a white crispbread topped with a creamy pale yellow spread, thin green cucumber slices, and round slices of green olives sprinkled with red paprika rests on the wooden board. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Heat the rapeseed oil in a large non-stick pan. Add the chopped onions and sliced carrots, frying for about 10 minutes while stirring occasionally until softened.
Step 2: Stir in the chopped garlic, smoked paprika, and dried red lentils. Cook for about one minute to combine the flavors.
Step 3: Pour in the passata and vegetable stock. Bring the mixture to a boil, then cover the pan and simmer over medium heat for 30 minutes, stirring occasionally until the vegetables are tender.
Step 4: Remove the soup from heat and use a hand blender to whizz it until smooth.
Step 5: Serve half the soup immediately. Chill the remainder in the fridge for up to three days.
Step 6: To reheat chilled soup, warm it gently in a pan over low heat with a splash of water until piping hot.
Step 7: To prepare the crispbreads, spread hummus evenly over 2 crispbreads per person. Top with sliced cucumber and olives, then sprinkle with thyme leaves and a little smoked paprika.
Step 8: Serve the crispbreads alongside the soup for a satisfying meal.

Tips & Variations

For a creamier soup, stir in a dollop of natural yogurt before serving.
Swap Nocellara olives for kalamata or green olives to vary the flavor.
Add a pinch of chili flakes with smoked paprika if you like a little heat.
Use gluten-free crispbreads if you prefer a gluten-free option.

Storage

Store leftover soup in an airtight container in the refrigerator for up to three days. Reheat gently in a pan with a little water to prevent sticking. The crispbreads are best eaten fresh but can be stored separately in an airtight container for up to two days to keep them crisp.

How to Serve

A white bowl filled with smooth orange soup sprinkled with black pepper sits on a light blue napkin on a wooden board. Next to the bowl, on the board, is a crispbread topped with a creamy light beige spread, thin round cucumber slices, green olive rings, and a sprinkle of red spice. A silver spoon rests beside the bowl on the napkin, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze the tomato soup?

Yes, the soup freezes well. Cool it completely before transferring to a freezer-safe container. It can be frozen for up to three months. Thaw in the fridge overnight and reheat gently on the stove.

Can I use canned tomatoes instead of passata?

Absolutely. Use a similar quantity of canned tomatoes and blend them smooth for a texture close to passata. You may need to adjust the cooking time slightly to achieve the right consistency.