Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, my mum’s store cupboard lentil and tomato soup. One of my favorites. This time, I will make it a 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 meals in the world. It is simple, it is quick, it tastes delicious. It is appreciated by millions daily. They’re nice and they look fantastic. My mum’s store cupboard lentil and tomato soup is something which I have loved my entire life.
Serve up a thick and flavorful Tomato Lentil Soup. This soup recipe is one that I love for its simplicity. Spicy tomato and lentil soup can be made with ingredients that you probably already have in your fridge and storecupboard. It's warming, hearty and, depending on the stock you use, can be a vegan or vegetarian dish.
To get started with this particular recipe, we have to prepare a few components. You can have my mum’s store cupboard lentil and tomato soup using 10 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make My mum’s store cupboard lentil and tomato soup:
- Prepare 1 onion finely chopped
- Get 2 cloves garlic crushed
- Get 2 celery sticks finely chopped
- Get 1 red chilli finely chopped
- Take 100 g red lentils
- Get 700 mls veg stock
- Take 1 tin chopped tomatoes
- Make ready 2-3 bay leaves
- Get 1 tbsp tomato purée
- Get Seasoning
Get the recipe: Tomato and chilli soup. Lentil and chickpea soup Spicy tomato and lentil soup is a great, hearty soup, which can be made quickly & simply - and from cheap, store cupboard items. The observant may notice a pattern with the things I cook. Place the lentils, stock, tomatoes (including any juice), and fresh herbs into a food processor and blitz until smooth.
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.
The observant may notice a pattern with the things I cook. Place the lentils, stock, tomatoes (including any juice), and fresh herbs into a food processor and blitz until smooth. Return the soup to the pan and reduce slightly or until a thickness you like. Season with salt and pepper, to taste, and serve drizzled with a little cream. Heat the olive oil over medium heat in a heavy soup pot or Dutch oven, and add the onion.
So that’s going to wrap it up for this exceptional food my mum’s store cupboard lentil and tomato soup recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
