Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, my mum’s store cupboard lentil and tomato soup. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
My mum’s store cupboard lentil and tomato soup is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They’re fine and they look fantastic. My mum’s store cupboard lentil and tomato soup is something that I have loved my whole life.
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.
To begin with this recipe, we have to 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 cook that.
The ingredients needed to make My mum’s store cupboard lentil and tomato soup:
- Take 1 onion finely chopped
- Take 2 cloves garlic crushed
- Take 2 celery sticks finely chopped
- Prepare 1 red chilli finely chopped
- Make ready 100 g red lentils
- Prepare 700 mls veg stock
- Get 1 tin chopped tomatoes
- Make ready 2-3 bay leaves
- Prepare 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’s going to wrap it up for this exceptional food my mum’s store cupboard lentil and tomato soup recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
