Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, my mum’s store cupboard lentil and tomato soup. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

This is a super easy vegan / vegetarian bean and tomato soup. A creamy, curried soup from Yotam Ottolenghi that you can make on a weeknight, no sweat. Adjust the curry powder depending on how much heat you want. Curried Lentil, Tomato, and Coconut Soup.

My mum’s store cupboard lentil and tomato soup is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. They’re nice and they look wonderful. My mum’s store cupboard lentil and tomato soup is something that I’ve loved my entire life.

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

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. Aside from the healthy lentils and tomatoes, you will also need some stock. If you have stock in the freezer, now is the time to use it.

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.

Aside from the healthy lentils and tomatoes, you will also need some stock. If you have stock in the freezer, now is the time to use it. Place the lentils, stock, tomatoes (including any juice), and fresh herbs into a food processor and blitz until smooth. · 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. Heat the olive oil over medium heat in a heavy soup pot or Dutch oven, and add the onion.

So that is going to wrap it up for this exceptional food my mum’s store cupboard lentil and tomato soup recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!