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

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

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We hope you got insight from reading it, now let’s go back to tinned tomato, red onion & red lentil soup (with ham stock & bits or vegetarian alternative) recipe. To cook tinned tomato, red onion & red lentil soup (with ham stock & bits or vegetarian alternative) you need 14 ingredients and 5 steps. Here is how you cook it.

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

  1. Use of vegetable oil.
  2. You need of red onions, chopped.
  3. Prepare of garlic, crushed.
  4. Prepare of carrots, diced small.
  5. Prepare of x 400 g tins chopped tomatoes.
  6. Prepare of sugar.
  7. You need of red lentils.
  8. Take of ham stock (use vegetable stock if preferred).
  9. Use of dried thyme.
  10. Take of dried oregano.
  11. You need of diced bits of baked ham.
  12. Get of Salt.
  13. Get of Ground black pepper.
  14. Prepare of Crème fraîche (optional).

Instructions 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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