Hello everybody, it is Brad, welcome to our recipe page. Today, I will show you a way 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. For mine, I am going to make it a bit unique. This will be really delicious.
Dump the can of tomatoes (juice and all) into the blender, or food processor or anything that has a pulse/chop function on it. Add cilantro, a roughly chopped onion, jalapeno, garlic, salt, cumin, and fresh lime juice. Press the pulse/chop button once and then use a spatula to push down the ingredients. When the tomatoes begin to bubble, lower the heat to a slow but steady simmer.
Tinned Tomato, Red Onion & Red Lentil soup (with ham stock & bits or vegetarian alternative) is one of the most favored of recent trending foods on earth. It’s appreciated by millions daily. It’s easy, it is quick, it tastes delicious. They are fine and they look wonderful. Tinned Tomato, Red Onion & Red Lentil soup (with ham stock & bits or vegetarian alternative) is something which I’ve loved my whole life.
To begin with this particular recipe, we must 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 can achieve 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
- Get 3 cloves garlic, crushed
- Make ready 2 carrots, diced small
- Get 2 x 400 g tins chopped tomatoes
- Prepare 1 tsp sugar
- Take 1 handful red lentils
- Make ready 1 1/4 l ham stock (use vegetable stock if preferred)
- Prepare 1 tsp dried thyme
- Take 1 tsp dried oregano
- Make ready A few diced bits of baked ham
- Get Salt
- Make ready Ground black pepper
- Make ready Crème fraîche (optional)
Put the onion in a food processor and pulse until finely chopped. Drain the liquid from the tin of tomatoes (keep for adding to pasta sauces or Bolognese) and add the tomatoes to the food processor along with the lime juice, olive oil, crushed chillies and seasoning. A simple red onion and potato bake flavoured with thyme and seasoned with black pepper. The finishing touch is pickled red onion slices.
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.
A simple red onion and potato bake flavoured with thyme and seasoned with black pepper. The finishing touch is pickled red onion slices. Chop bell pepper, onion, and tomatoes into a medium size bowl. A lot of recipes rely on canned tomatoes for flavor, acidity, richness, liquid, and so much more. Canned tomatoes are definitely a pantry staple we can't live without, especially when it's the middle of winter and there aren't any good fresh tomatoes to be found.
So that’s going to wrap this up with this exceptional food tinned tomato, red onion & red lentil soup (with ham stock & bits or vegetarian alternative) recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
