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

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, my mum’s store cupboard lentil and tomato soup. It is one of my favorites. For mine, 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 well liked of recent trending foods on earth. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. My mum’s store cupboard lentil and tomato soup is something that I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this recipe, we have to 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 can achieve that.

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

1. Prepare 1 onion finely chopped
2. Take 2 cloves garlic crushed
3. Get 2 celery sticks finely chopped
4. Prepare 1 red chilli finely chopped
5. Prepare 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. Make ready 1 tbsp tomato purée
10. 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:

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.

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 is going to wrap this up with this exceptional food my mum’s store cupboard lentil and tomato soup recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!