Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, my mum’s store cupboard lentil and tomato soup. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
My mum’s store cupboard lentil and tomato soup is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They are nice and they look wonderful. My mum’s store cupboard lentil and tomato soup is something that I have loved my entire 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 must first prepare a few ingredients. 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:
- Get 1 onion finely chopped
- Prepare 2 cloves garlic crushed
- Get 2 celery sticks finely chopped
- Prepare 1 red chilli finely chopped
- Make ready 100 g red lentils
- Get 700 mls veg stock
- Get 1 tin chopped tomatoes
- Take 2-3 bay leaves
- Prepare 1 tbsp tomato purée
- Take Seasoning
Why not make double and freeze for future vegan lunches? See recipes for My mum's store cupboard lentil and tomato soup too. Tips For Making The Best Spicy Tomato Soup. Choose good quality canned tomatoes - tomatoes are the star of the show here so I recommend buying a good quality brand of canned tomatoes if you can.; Don't use a strong stock - a strong stock will overpower the soup.
Steps 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.
Tips For Making The Best Spicy Tomato Soup. Choose good quality canned tomatoes - tomatoes are the star of the show here so I recommend buying a good quality brand of canned tomatoes if you can.; Don't use a strong stock - a strong stock will overpower the soup. If you buy a store-bought stock I would dilute it by adding a half a cup of water to it. Heat the olive oil over medium heat in a heavy soup pot or Dutch oven, and add the onion. 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.
So that is going to wrap this up for this special food my mum’s store cupboard lentil and tomato soup recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
