How to Prepare Perfect Tinned Tomato, Red Onion & Red Lentil soup (with ham stock & bits or vegetarian alternative)
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Many things affect the quality of taste from Tinned Tomato, Red Onion & Red Lentil soup (with ham stock & bits or vegetarian alternative), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tinned Tomato, Red Onion & Red Lentil soup (with ham stock & bits or vegetarian alternative) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Tinned Tomato, Red Onion & Red Lentil soup (with ham stock & bits or vegetarian alternative) is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Tinned Tomato, Red Onion & Red Lentil soup (with ham stock & bits or vegetarian alternative) estimated approx 35-45 minutes including prep.
To begin with this recipe, we have to first prepare a few ingredients. 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 it.
This is derived from my regular Tomato & Red Lentil Soup, to use up the ham stock and leftover bits from a recent gammon joint. I’d have added a chopped celery stick if I’d had one.
Vegetable stock could be used and the ham bits omitted to keep it vegetarian. And the crème fraîche is purely optional.
Ingredients and spices that need to be Prepare to make Tinned Tomato, Red Onion & Red Lentil soup (with ham stock & bits or vegetarian alternative):
- 1 tbsp vegetable oil
- 2 red onions, chopped
- 3 cloves garlic, crushed
- 2 carrots, diced small
- 2 x 400 g tins chopped tomatoes
- 1 tsp sugar
- 1 handful red lentils
- 1 1/4 l ham stock (use vegetable stock if preferred)
- 1 tsp dried thyme
- 1 tsp dried oregano
- A few diced bits of baked ham
- Salt
- Ground black pepper
- 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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