Hello everybody, it’s John, welcome to our recipe site. 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 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 favored of recent trending meals on earth. It is easy, it is quick, it tastes yummy. It is appreciated by millions every day. My mum’s store cupboard lentil and tomato soup is something which I have loved my entire life. They are fine and they look wonderful.
To begin with this particular 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 it.
The ingredients needed to make My mum’s store cupboard lentil and tomato soup:
- Make ready 1 onion finely chopped
- Get 2 cloves garlic crushed
- Take 2 celery sticks finely chopped
- Get 1 red chilli finely chopped
- Prepare 100 g red lentils
- Get 700 mls veg stock
- Get 1 tin chopped tomatoes
- Get 2-3 bay leaves
- Get 1 tbsp tomato purée
- Make ready 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 this up with this exceptional food my mum’s store cupboard lentil and tomato soup recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
