Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, tinned tomato, red onion & red lentil soup (with ham stock & bits or vegetarian alternative). One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
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 easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. They are nice and they look fantastic. Tinned Tomato, Red Onion & Red Lentil soup (with ham stock & bits or vegetarian alternative) is something that I have loved my entire life.
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.
To begin with this particular recipe, we have to 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 can achieve that.
The ingredients needed to make Tinned Tomato, Red Onion & Red Lentil soup (with ham stock & bits or vegetarian alternative):
- Prepare 1 tbsp vegetable oil
- Take 2 red onions, chopped
- Prepare 3 cloves garlic, crushed
- Take 2 carrots, diced small
- Prepare 2 x 400 g tins chopped tomatoes
- Make ready 1 tsp sugar
- Prepare 1 handful red lentils
- Get 1 1/4 l ham stock (use vegetable stock if preferred)
- Get 1 tsp dried thyme
- Take 1 tsp dried oregano
- Make ready A few diced bits of baked ham
- Make ready Salt
- Make ready Ground black pepper
- Prepare Crème fraîche (optional)
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. Drain water from red kidney beans.
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.
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. Add cilantro, a roughly chopped onion, jalapeno, garlic, salt, cumin, and fresh lime juice.
So that is going to wrap this up for 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 confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
