Steps to Prepare Homemade My mum’s store cupboard lentil and tomato soup

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, my mum’s store cupboard lentil and tomato soup. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

My mum’s store cupboard lentil and tomato soup is one of the most favored of current trending meals in the world. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. My mum’s store cupboard lentil and tomato soup is something that I’ve loved my entire life. They’re fine and they look wonderful.

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 get started with this particular recipe, we have to first prepare a few ingredients. 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:

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

Instructions 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.

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