Hello everybody, it’s Brad, welcome to my recipe page. Today, we’re going to prepare a special dish, my mum’s store cupboard lentil and tomato soup. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
My mum’s store cupboard lentil and tomato soup is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. They are nice and they look fantastic. My mum’s store cupboard lentil and tomato soup is something which I’ve 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 get started with this particular recipe, we must 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 that.
The ingredients needed to make My mum’s store cupboard lentil and tomato soup:
- Take 1 onion finely chopped
- Prepare 2 cloves garlic crushed
- Take 2 celery sticks finely chopped
- Take 1 red chilli finely chopped
- Make ready 100 g red lentils
- Prepare 700 mls veg stock
- Make ready 1 tin chopped tomatoes
- Get 2-3 bay leaves
- Get 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 it up with this exceptional food my mum’s store cupboard lentil and tomato soup recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
