Recipe of Homemade My mum’s store cupboard lentil and tomato soup

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way 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 unique. This is gonna smell and look delicious.

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? These store cupboard recipes will show you how to cook tasty meals using canned or frozen veg This tomato and chilli soup can be adapted to suit whatever you have in your cupboards. This is really warming and wholesome starter to any big.

My mum’s store cupboard lentil and tomato soup is one of the most popular of current trending foods on earth. It’s appreciated by millions daily. It’s easy, it is quick, it tastes delicious. My mum’s store cupboard lentil and tomato soup is something that I’ve loved my entire life. They’re fine and they look fantastic.

To begin with this recipe, we must 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 it.

The ingredients needed to make My mum’s store cupboard lentil and tomato soup:

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

Eat to Live Vegetable Soup with Lentils. The Ultimate Grilled Cheese Sandwich and Tomato Soup Recipe. What an outstanding soup - so delicious and easy to make! I used vegetable broth instead of plain water for a richer flavor and tossed in some smashed roasted garlic cloves, along with the minced.

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.

What an outstanding soup - so delicious and easy to make! I used vegetable broth instead of plain water for a richer flavor and tossed in some smashed roasted garlic cloves, along with the minced. This creamy tomato lentil soup recipe has plant based protein for a great meal prep lunch! This deliciously creamy tomato lentil soup is made with nourishing, simple ingredients and packs plenty How to store and reheat this vegan tomato lentil soup: In the refrigerator: this creamy soup will stay. This incredibly easy store cupboard soup with crispy bacon is great for using up leftovers.

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