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

Wishing to eat Tinned Tomato, Red Onion & Red Lentil soup (with ham stock & bits or vegetarian alternative) a 5-star restaurant's, but for a few causes are not able to go to restaurants. This page gonna help you with clear procedures on cooking a Tinned Tomato, Red Onion & Red Lentil soup (with ham stock & bits or vegetarian alternative) like a famous chef made.

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. 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 do that.

To prepare an unforgettable Tinned Tomato, Red Onion & Red Lentil soup (with ham stock & bits or vegetarian alternative), here are the ingridients needed:

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

After readying the ingridients, now you are good to make your 5-star Tinned Tomato, Red Onion & Red Lentil soup (with ham stock & bits or vegetarian alternative) by following the guidances on this section:

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..

We also call this Tomato Onion Chutney as the red chutney. A wide variety of onions tomatoes options are available to you, such as cultivation type, certification, and color. There is also some bits and bobs such as fresh garlic, red onions and shallots which need using up so my quest for a different type of Chutney began this morning. Red onions are cultivars of the onion (Allium cepa) with purplish-red skin and white flesh tinged with red. They are most commonly used in the culinary arts, but the skin of the red onion has also been used as a dye.

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

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