Tinned Tomato, Red Onion & Red Lentil soup (with ham stock & bits or vegetarian alternative)
Tinned Tomato, Red Onion & Red Lentil soup (with ham stock & bits or vegetarian alternative)

Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, tinned tomato, red onion & red lentil soup (with ham stock & bits or vegetarian alternative). One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Tinned Tomato, Red Onion & Red Lentil soup (with ham stock & bits or vegetarian alternative) is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. They’re fine and they look wonderful. Tinned Tomato, Red Onion & Red Lentil soup (with ham stock & bits or vegetarian alternative) is something which I’ve loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can cook tinned tomato, red onion & red lentil soup (with ham stock & bits or vegetarian alternative) using 14 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Tinned Tomato, Red Onion & Red Lentil soup (with ham stock & bits or vegetarian alternative):
  1. Make ready vegetable oil
  2. Get red onions, chopped
  3. Prepare garlic, crushed
  4. Prepare carrots, diced small
  5. Get x 400 g tins chopped tomatoes
  6. Prepare sugar
  7. Make ready red lentils
  8. Make ready ham stock (use vegetable stock if preferred)
  9. Get dried thyme
  10. Make ready dried oregano
  11. Make ready diced bits of baked ham
  12. Get Salt
  13. Prepare Ground black pepper
  14. Take Crème fraîche (optional)
Steps to make Tinned Tomato, Red Onion & Red Lentil soup (with ham stock & bits or vegetarian alternative):
  1. Heat the oil in a stock pot or large saucepan and gently fry the onions for 3 minutes. Stir only if needed to avoid sticking.
  2. Add the garlic and continue frying for a further 2 minutes or until the onions are softened but not burnt. Stir very occasionally.
  3. Stir in the carrots, tomatoes and sugar, then the lentils and then the stock. Bring to the boil, stirring frequently but not too vigorously.
  4. Reduce to a fast simmer, cover and after 10 minutes stir thoroughly and add the herbs and diced ham. Simmer for a further 15 minutes, stirring occasionally. Season to taste but be sparing with the salt in view of the ham stock.
  5. Whizz to your desired consistency or, as we do, leave it with the “bits” whole and the soup unthickened and serve piping hot with a dollop of crème fraîche per bowl (optional) and granary bread or a crusty roll.

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