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

Hello everybody, it’s me, Dave, welcome to my recipe page. Today, we’re going to prepare a special dish, tinned tomato, red onion & red lentil soup (with ham stock & bits or vegetarian alternative). It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

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To get started 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 cook that.

The ingredients needed to make Tinned Tomato, Red Onion & Red Lentil soup (with ham stock & bits or vegetarian alternative):

1. Get 1 tbsp vegetable oil
2. Take 2 red onions, chopped
3. Prepare 3 cloves garlic, crushed
4. Prepare 2 carrots, diced small
5. Get 2 x 400 g tins chopped tomatoes
6. Prepare 1 tsp sugar
7. Prepare 1 handful red lentils
8. Take 1 1/4 l ham stock (use vegetable stock if preferred)
9. Make ready 1 tsp dried thyme
10. Take 1 tsp dried oregano
11. Make ready A few diced bits of baked ham
12. Get Salt
13. Get Ground black pepper
14. Prepare Crème fraîche (optional)

Scroll down for a free printable recipe. Meanwhile, cut the tomatoes into bite-sized chunks and place in a medium bowl; set aside. A wide variety of onions tomatoes options are available to you, such as cultivation type, certification, and color. In a saucepan over medium-low heat, combine the cherry tomatoes, red onion, balsamic vinegar, chile pepper, garlic, Italian seasoning, sugar, salt and pepper.

Instructions 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.

A wide variety of onions tomatoes options are available to you, such as cultivation type, certification, and color. In a saucepan over medium-low heat, combine the cherry tomatoes, red onion, balsamic vinegar, chile pepper, garlic, Italian seasoning, sugar, salt and pepper. Continue to cook, stirring occasionally, until the sauce is thick, about. Learn how to make Onion Uttapam or Uttapa with Red Tomato Chutney by Chef Varun Inamdar on Rajshri Food. Find red onion stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection.

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