Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to make a distinctive dish, tinned tomato, red onion & red lentil soup (with ham stock & bits or vegetarian alternative). One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
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When the tomatoes begin to bubble, lower the heat to a slow but steady simmer. Combine the tomatoes, their juices, the butter and the onion halves in a saucepan. Add a pinch or two of salt. Place over medium heat and bring to a simmer.
To begin with this recipe, we have to first prepare a few components. You can have tinned tomato, red onion & red lentil soup (with ham stock & bits or vegetarian alternative) using 14 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Tinned Tomato, Red Onion & Red Lentil soup (with ham stock & bits or vegetarian alternative):
- Take vegetable oil
- Get red onions, chopped
- Make ready garlic, crushed
- Get carrots, diced small
- Take x 400 g tins chopped tomatoes
- Prepare sugar
- Get red lentils
- Take ham stock (use vegetable stock if preferred)
- Prepare dried thyme
- Get dried oregano
- Get diced bits of baked ham
- Prepare Salt
- Prepare Ground black pepper
- Take Crème fraîche (optional)
Serve with mashed potato and peas for the ultimate comfort dish. Grab some peaches, onions, and tomatoes at the local farmers' market! For mouthwatering dishes like this one, and much more, pick up a copy of The Old Farmer's Almanac EATS. Ground beef, fresh onion, green bell pepper, tomatoes and rice are simmered in a sweet-hot sauce of chile, brown sugar, cumin and Worcestershire.
Instructions to make Tinned Tomato, Red Onion & Red Lentil soup (with ham stock & bits or vegetarian alternative):
- 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.
- Add the garlic and continue frying for a further 2 minutes or until the onions are softened but not burnt. Stir very occasionally.
- Stir in the carrots, tomatoes and sugar, then the lentils and then the stock. Bring to the boil, stirring frequently but not too vigorously.
- 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.
- 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.
For mouthwatering dishes like this one, and much more, pick up a copy of The Old Farmer's Almanac EATS. Ground beef, fresh onion, green bell pepper, tomatoes and rice are simmered in a sweet-hot sauce of chile, brown sugar, cumin and Worcestershire. This savory rice dish is then baked with Cheddar and garnished with fresh cilantro. A roundup of ideas for using canned tomatoes of all kinds — whole, diced, crushed, and more.. Be that person who makes their own salsa by dumping a can in a blender with cilantro, red onion, garlic, jalapeños, and lime juice.
So that is going to wrap it up with this special food tinned tomato, red onion & red lentil soup (with ham stock & bits or vegetarian alternative) recipe. Thank you very much for reading. I’m confident you can make this at home. There’s 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, friends and colleague. Thanks again for reading. Go on get cooking!
