Recipe of Quick My mum’s store cupboard lentil and tomato soup

Hey everyone, it’s me again, Dan, welcome to our recipe page. 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. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

My mum’s store cupboard lentil and tomato soup is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. My mum’s store cupboard lentil and tomato soup is something that I’ve loved my entire life. They’re nice and they look fantastic.

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? This is a super easy vegan / vegetarian bean and tomato soup. What an outstanding soup - so delicious and easy to make!

To begin with this recipe, we must first 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:

1. Make ready 1 onion finely chopped
2. Prepare 2 cloves garlic crushed
3. Get 2 celery sticks finely chopped
4. Get 1 red chilli finely chopped
5. Get 100 g red lentils
6. Make ready 700 mls veg stock
7. Take 1 tin chopped tomatoes
8. Make ready 2-3 bay leaves
9. Prepare 1 tbsp tomato purée
10. Take Seasoning

This Simple Lentil Soup Recipe is the simplest and best lentil soup. Truly, a wholesome bowl of lentil soup should be simple! And this simple lentil soup has quickly wormed its way into my heart and stomach and that turn of phrase is slightly inappropriate on a food blog but you know what I mean. Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine.

Steps to make My mum’s store cupboard lentil and tomato soup:

1. Heat a pan over a medium heat and fry off the onion until translucent
2. Then add the celery, garlic and chilli and fry until soft
3. 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.
4. Remove from the heat. Set aside and cool. Remove the bay leaves and blitz using a stick blender.
5. That’s your soup done. Either serve immediately or cool and refrigerate.

And this simple lentil soup has quickly wormed its way into my heart and stomach and that turn of phrase is slightly inappropriate on a food blog but you know what I mean. Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine. Increase the heat to high and bring just to a boil. · This Italian Tomato and Lentil Soup with Spinach is a hearty vegetarian soup with simple ingredients, similar to the traditional Sicilian lentil soup I grew Moroccan Lentil and Chickpea Soup (Harira) Spices play more than just a supporting role in this hearty Moroccan soup. Sip on this soulful tomato and lentil soup by Love & Zest to warm you up on those cold winter mornings.

So that’s going to wrap this up with this special food my mum’s store cupboard lentil and tomato soup recipe. Thank you very much for your time. I am confident 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. Thank you for reading. Go on get cooking!