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

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, tinned tomato, red onion & red lentil soup (with ham stock & bits or vegetarian alternative). One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Tinned Tomato, Red Onion & Red Lentil soup (with ham stock & bits or vegetarian alternative) is one of the most favored of current trending foods on earth. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. Tinned Tomato, Red Onion & Red Lentil soup (with ham stock & bits or vegetarian alternative) is something which I’ve loved my whole life.

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

Steps 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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