How to Prepare Any-night-of-the-week Tinned Tomato, Red Onion & Red Lentil soup (with ham stock & bits or vegetarian alternative) Cooking Basics for Newbies

Tinned Tomato, Red Onion & Red Lentil soup (with ham stock & bits or vegetarian alternative) is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It is simple, it is fast, it tastes yummy. They’re nice 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 get started with this recipe, we must prepare a few components. 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 that.

The ingredients needed to make Tinned Tomato, Red Onion & Red Lentil soup (with ham stock & bits or vegetarian alternative):

1. Prepare 1 tbsp vegetable oil
2. Make ready 2 red onions, chopped
3. Prepare 3 cloves garlic, crushed
4. Get 2 carrots, diced small
5. Take 2 x 400 g tins chopped tomatoes
6. Make ready 1 tsp sugar
7. Make ready 1 handful red lentils
8. Make ready 1 1/4 l ham stock (use vegetable stock if preferred)
9. Get 1 tsp dried thyme
10. Prepare 1 tsp dried oregano
11. Make ready A few diced bits of baked ham
12. Get Salt
13. Take 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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