Hello everybody, it’s me, Dave, welcome to my recipe page. Today, we’re going to make a distinctive dish, my mum’s store cupboard lentil and tomato soup. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look 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 favored of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. They are nice and they look wonderful. My mum’s store cupboard lentil and tomato soup is something which I’ve loved my whole life.
To get started with this particular recipe, we have to 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:
- Prepare 1 onion finely chopped
- Make ready 2 cloves garlic crushed
- Take 2 celery sticks finely chopped
- Make ready 1 red chilli finely chopped
- Make ready 100 g red lentils
- Prepare 700 mls veg stock
- Take 1 tin chopped tomatoes
- Make ready 2-3 bay leaves
- Take 1 tbsp tomato purée
- 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. Heat the olive oil over medium heat in a heavy soup pot or Dutch oven, and add the onion.
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.
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. Heat the olive oil over medium heat in a heavy soup pot or Dutch oven, and add the onion. Add the tomatoes and bouquet garni, and cook, stirring often, until the tomatoes have cooked down somewhat and smell fragrant. · 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. Found a similar recipe for lentil soup and decided to add bacon lardons to it.
So that’s going to wrap it up with this special food my mum’s store cupboard lentil and tomato soup recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
