Hey everyone, I hope you are having an amazing 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. For mine, I’m gonna make it a little bit unique. This will be really delicious.
My mum’s store cupboard lentil and tomato soup is one of the most favored of current trending foods in the world. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. They are fine and they look fantastic. My mum’s store cupboard lentil and tomato soup is something that I have loved my whole life.
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.
To begin with this particular recipe, we have to prepare a few ingredients. You can have 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:
- Prepare 1 onion finely chopped
- Prepare 2 cloves garlic crushed
- Prepare 2 celery sticks finely chopped
- Get 1 red chilli finely chopped
- Take 100 g red lentils
- Take 700 mls veg stock
- Make ready 1 tin chopped tomatoes
- Make ready 2-3 bay leaves
- Make ready 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.
Instructions 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’s going to wrap this up for this exceptional food my mum’s store cupboard lentil and tomato soup recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
