Hi, I am Clara. Today, we’re going to make tinned tomato, red onion & red lentil soup (with ham stock & bits or vegetarian alternative) recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I am going to make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Tinned Tomato, Red Onion & Red Lentil soup (with ham stock & bits or vegetarian alternative) Recipe
Tinned Tomato, Red Onion & Red Lentil soup (with ham stock & bits or vegetarian alternative) is one of the most popular of current trending meals in the world. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. Tinned Tomato, Red Onion & Red Lentil soup (with ham stock & bits or vegetarian alternative) is something that I’ve loved my entire life.
To get started 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):
- Make ready 1 tbsp vegetable oil
- Prepare 2 red onions, chopped
- Prepare 3 cloves garlic, crushed
- Make ready 2 carrots, diced small
- Take 2 x 400 g tins chopped tomatoes
- Take 1 tsp sugar
- Make ready 1 handful red lentils
- Get 1 1/4 l ham stock (use vegetable stock if preferred)
- Make ready 1 tsp dried thyme
- Make ready 1 tsp dried oregano
- Get A few diced bits of baked ham
- Prepare Salt
- Make ready Ground black pepper
- Take Crème fraîche (optional)
Steps 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.
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