Step-by-Step Guide to Make Quick Tinned Tomato, Red Onion & Red Lentil soup (with ham stock & bits or vegetarian alternative)

Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, we’re going 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 am going to make it a bit unique. This will be really delicious.

I've been playing about with Baxter's Deli Toppers a lot lately. There are four flavours in the range, Red Slaw, Spicy Slaw, Red Onions and Jalapenos. They're all in vinegar with spices and are a really convenient way to perk up dishes with a bit of zing. Red onions are different than other varieties of onion such as the sweet Vidalia onion and the milder flavor white onion.

Tinned Tomato, Red Onion & Red Lentil soup (with ham stock & bits or vegetarian alternative) is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. Tinned Tomato, Red Onion & Red Lentil soup (with ham stock & bits or vegetarian alternative) is something which I have loved my whole life. They’re fine and they look wonderful.

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 can achieve 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. Take 2 red onions, chopped
3. Get 3 cloves garlic, crushed
4. Get 2 carrots, diced small
5. Take 2 x 400 g tins chopped tomatoes
6. Prepare 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. Make ready 1 tsp dried thyme
10. Make ready 1 tsp dried oregano
11. Prepare A few diced bits of baked ham
12. Take Salt
13. Prepare Ground black pepper
14. Make ready Crème fraîche (optional)

How to make cucumber tomato onion salad. Because this recipe is so easy, use the very best ingredients you can afford. Fresh, in season vegetables are a must. Peel and slice the cucumber into coins then add to a.

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.

Fresh, in season vegetables are a must. Peel and slice the cucumber into coins then add to a. The Ripe Tomato Farms is a forward-thinking micro-farm located on beautiful South Vancouver Island. Most people know about this trick with green onions and leeks, but to be able to do this from just a regular onion bulb? In a saucepan over medium-low heat, combine the cherry tomatoes, red onion, balsamic vinegar, chile pepper, garlic, Italian seasoning, sugar, salt and pepper.

So that’s going to wrap it up with this special food tinned tomato, red onion & red lentil soup (with ham stock & bits or vegetarian alternative) recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!