Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, tinned tomato, red onion & red lentil soup (with ham stock & bits or vegetarian alternative). One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
A simple red onion and potato bake flavoured with thyme and seasoned with black pepper. The finishing touch is pickled red onion slices. Serve as a side or just pick up a fork and get stuck in. 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 is simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. Tinned Tomato, Red Onion & Red Lentil soup (with ham stock & bits or vegetarian alternative) is something that I have loved my entire life. They’re fine and they look wonderful.
To get started 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 it.
The ingredients needed to make Tinned Tomato, Red Onion & Red Lentil soup (with ham stock & bits or vegetarian alternative):
- Prepare 1 tbsp vegetable oil
- Make ready 2 red onions, chopped
- Take 3 cloves garlic, crushed
- Prepare 2 carrots, diced small
- Take 2 x 400 g tins chopped tomatoes
- Make ready 1 tsp sugar
- Get 1 handful red lentils
- Make ready 1 1/4 l ham stock (use vegetable stock if preferred)
- Prepare 1 tsp dried thyme
- Prepare 1 tsp dried oregano
- Make ready A few diced bits of baked ham
- Prepare Salt
- Get Ground black pepper
- Prepare Crème fraîche (optional)
A roundup of ideas for using canned tomatoes of all kinds — whole, diced, crushed, and more.. Be that person who makes their own salsa by dumping a can in a blender with cilantro, red onion, garlic, jalapeños, and lime juice. Remove air bubbles and refill to theproper headspace with the mixture if necessary. Taking a clean papertowel wetit with warm water and wipe the rims of the jars removing any food particlesthat would interfere with a good seal.
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.
Remove air bubbles and refill to theproper headspace with the mixture if necessary. Taking a clean papertowel wetit with warm water and wipe the rims of the jars removing any food particlesthat would interfere with a good seal. Drain water from red kidney beans. Chop bell pepper, onion, and tomatoes into a medium size bowl. Dump the can of tomatoes (juice and all) into the blender, or food processor or anything that has a pulse/chop function on it.
So that’s going to wrap it up for this special food tinned tomato, red onion & red lentil soup (with ham stock & bits or vegetarian alternative) recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
