Easiest Way to Make Quick My mum’s store cupboard lentil and tomato soup
Hello everybody, I hope you're having an amazing day today. Today, I will show you a way to prepare a distinctive dish, Recipe of Super Quick Homemade My mum’s store cupboard lentil and tomato soup. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from My mum’s store cupboard lentil and tomato soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare My mum’s store cupboard lentil and tomato soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make My mum’s store cupboard lentil and tomato soup is 2-3 people. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook My mum’s store cupboard lentil and tomato soup estimated approx 40 minutes.
To get started with this particular recipe, we must first 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.
Mum won’t mind me sharing this on her behalf. It’s the ultimate comfort soup. Thick, wholesome and full of flavour. It’s a great autumn/winter lunch or light dinner.
Ingredients and spices that need to be Make ready to make My mum’s store cupboard lentil and tomato soup:
- 1 onion finely chopped
- 2 cloves garlic crushed
- 2 celery sticks finely chopped
- 1 red chilli finely chopped
- 100 g red lentils
- 700 mls veg stock
- 1 tin chopped tomatoes
- 2-3 bay leaves
- 1 tbsp tomato purée
- Seasoning
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.
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