Remove lid and place loosely on the top of the tub. Heat at 800W for 2 minutes. Remove and stir. Put back in for a further 2 minutes. Leave to stand for 1 minute.
Pour into a pan, over a medium heat bring to the boil stirring occasionally.
Water, red split lentils (9%), tomato, smoked maple-cured bacon (6%) [pork, salt, maple syrup, Preservative (Sodium Nitrate)], onions, carrots, yellow split peas, spinach, green lentils (2.5%), celery, salted butter (milk), chicken & vegetable stock [salt, maltodextrin, yeast extract, rice flour, flavouring, vegetables (onion, celery, carrots), sunflower oil, spices and herbs (pepper, turmeric, parsley), sugar, chicken, chicken fat, citric acid, caramelized sugar], olive oil, lemon juice, parsley, oak-smoked garlic purée, salt, thyme, English mustard [water, MUSTARD seeds, spirit vinegar, salt, splice, spice extract], smoked paprika, black pepper, red chillies, ground bay leaf.
Roasted chickpea, parsley and smoked paprika oil. Drain chickpeas really well in a sieve; toss them in a hot frying pan with a little oil until they sizzle. Meanwhile chop a good handful of parsley and mix with ½ a teaspoon of smoked paprika and a good glug of olive oil. Stir in your chickpeas and float on top of soup.