Red Lentil Soup

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Step 1

Preheat the oven to 220°C/200°C fan/425°F/Gas mark 7 and a line a baking tray (pan) with baking parchment.

Step 2

First, make the crunchy chickpeas. Put the chickpeas onto a clean dish towel and pat them dry to remove any excess moisture. This step is very important to ensure the chickpeas crisp up, so don't skip it.

Step 3

Spread the chickpeas out on the prepared baking tray. Roast them in the oven for 35-40 minutes, then turn on the grill (broiler) and grill for 5-10 minutes to ensure they're crunchy. Alternatively, if you have an air fryer, you can air-fry the chickpeas at 200°C (400°F) for 15-20 minutes.

Step 4

Meanwhile, start the soup. Heat a good glug of oil in a large saucepan over a medium heat and fry the carrot, celery, onion and garlic for 5-8 minutes until soft and golden. Add the smoked paprika and cumin and stir for a couple of minutes to allow the flavours to infuse, then add the red lentils and toast for 2 minutes. This will ensure the lentils don't break up too much when cooking. Pour in the stock, then add the tomatoes and herbs. Stir and bring to the boil, then reduce the heat and simmer for 10 minutes. Finally, add the chickpeas and cook for a further 5 minutes, stirring occasionally.

Step 5

Remove about a third of the soup and blend with the nutritional yeast in a food processor or with a hand-held blender until smooth.

Step 6

Return the blended soup to the pan, then add spinach and stir until completely wilted. Taste and adjust the seasoning as needed.

Step 7

Make the toasties by toasting the bread until golden and crispy, then halve them and layer one side with the plant-based cheese. Top with the remaining toast.

Step 8

Ladle the soup into bowls, topping each with a drizzle of plant-based cream or high-protein plant-based yoghurt.

Step 9

Garnish with the crispy chickpeas, thyme and basil, and serve with the toasties.