Hey everyone, I hope you’re 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. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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. See recipes for My mum's store cupboard lentil and tomato soup too. This tomato and chilli soup can be adapted to suit whatever you have in your cupboards. Instead of fresh garlic, use powdered and you can swap out the fresh onions for frozen ones.
My mum’s store cupboard lentil and tomato soup is one of the most popular of recent trending meals on earth. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. My mum’s store cupboard lentil and tomato soup is something that I have loved my entire life.
To get started with this recipe, we must first 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 can achieve it.
The ingredients needed to make My mum’s store cupboard lentil and tomato soup:
- Prepare 1 onion finely chopped
- Make ready 2 cloves garlic crushed
- Take 2 celery sticks finely chopped
- Take 1 red chilli finely chopped
- Make ready 100 g red lentils
- Get 700 mls veg stock
- Prepare 1 tin chopped tomatoes
- Make ready 2-3 bay leaves
- Take 1 tbsp tomato purée
- Get Seasoning
The lentil soup my mum makes is the kind that sticks to the roof of your mouth and takes you under, drowning you in a thick, glooping, tangy sea of taste. It coats the bowl you filled to the brim and begs for crusty white bread daubed with such bergs of butter that tear down each downy slice with weight. All you can do is dip in, mopping up every last dreg, tearing and dunking and losing lumps. Slice the butternut squash, scoop out the seeds and drizzle with olive oil and salt.
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.
All you can do is dip in, mopping up every last dreg, tearing and dunking and losing lumps. Slice the butternut squash, scoop out the seeds and drizzle with olive oil and salt. In a bowl, add the lentils with some. Heat the oil and add the onion, carrot, celery and garlic. Add the tomatoes, stock, bay leaf and marjoram.
So that is going to wrap this up for this special food my mum’s store cupboard lentil and tomato soup recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
