Step-by-Step Guide to Make Ultimate Tinned Tomato, Red Onion & Red Lentil soup (with ham stock & bits or vegetarian alternative)

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a special dish, tinned tomato, red onion & red lentil soup (with ham stock & bits or vegetarian alternative). It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

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

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.

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