Hey everyone, it is Drew, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, my mum’s store cupboard lentil and tomato soup. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

My mum’s store cupboard lentil and tomato soup is one of the most popular of recent trending meals in the world. It is easy, it’s quick, it tastes yummy. It is appreciated by millions daily. My mum’s store cupboard lentil and tomato soup is something that I have loved my whole 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? Curried lentil and tomato soup Soup, fortified with hearty lentils, is a wholesome meal in a bowl. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

To get started with this recipe, we must prepare a few components. You can have 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:

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

It also is made from store cupboard ingredients, so when you are running low on fresh ingredients, it's very handy. Variations for your tomato and red lentil soup recipe. Switch the herbs and spices around as you prefer. Serve the lentil soup with hunks of bread for dunking.

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.

Switch the herbs and spices around as you prefer. Serve the lentil soup with hunks of bread for dunking. This incredibly easy store cupboard soup with crispy bacon is great for using up leftovers. Serve the lentil soup with hunks of bread for dunking. English; Русский ; Srpski; Articles All Articles Detox Diabetes Eating habits Fasting Food Herbs and Spices Ingredients Pregnancy and kids Quick & Easy Uncategorized Unhealthy food Vegan.

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