Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, my mum’s store cupboard lentil and tomato soup. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Serve up a thick and flavorful Tomato Lentil Soup. To make my Mum´s Red Lentil Soup, all you need is a few store cupboard ingredients: Red lentils, onion, a red pepper, tomato purée and ham stock cubes. You´ll probably have all of those ingredients at hand already, so there is no excuse for not giving this yummy soup a try! This tomato and chilli soup can be adapted to suit whatever you have in your cupboards.
My mum’s store cupboard lentil and tomato soup is one of the most well liked of current trending foods in the world. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They are fine and they look wonderful. My mum’s store cupboard lentil and tomato soup is something which I have loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can cook my mum’s store cupboard lentil and tomato soup using 10 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make My mum’s store cupboard lentil and tomato soup:
- Make ready 1 onion finely chopped
- Prepare 2 cloves garlic crushed
- Get 2 celery sticks finely chopped
- Prepare 1 red chilli finely chopped
- Prepare 100 g red lentils
- Take 700 mls veg stock
- Prepare 1 tin chopped tomatoes
- Prepare 2-3 bay leaves
- Prepare 1 tbsp tomato purée
- Take Seasoning
Heat the olive oil over medium heat in a heavy soup pot or Dutch oven, and add the onion. A filling and hearty lentil and tomato soup that is packed with fibre and provides two of your five-a-day. Why not make double and freeze for future vegan lunches? Heat the oil and add the onion, carrot, celery and garlic.
Steps to make My mum’s store cupboard lentil and tomato soup:
- Heat a pan over a medium heat and fry off the onion until translucent
- Then add the celery, garlic and chilli and fry until soft
- Add the bay leaves, lentils, tomatoes, stock and tomato purée. Bring to the boil and then simmer for 20 minutes or so, until the lentils are soft.
- Remove from the heat. Set aside and cool. Remove the bay leaves and blitz using a stick blender.
- That’s your soup done. Either serve immediately or cool and refrigerate.
Why not make double and freeze for future vegan lunches? Heat the oil and add the onion, carrot, celery and garlic. Add the tomatoes, stock, bay leaf and marjoram. Cover and reduce the heat to maintain a gentle simmer. Lentil soup is a culinary wonder — it is creamy without any dairy, warmly spiced, and easy to make from.
So that is going to wrap it up with this exceptional food my mum’s store cupboard lentil and tomato soup recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
