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The ingredients needed to cook Tinned Tomato, Red Onion & Red Lentil soup (with ham stock & bits or vegetarian alternative):
- You need 1 tbsp vegetable oil
- You need 2 red onions, chopped
- Use 3 cloves garlic, crushed
- Provide 2 carrots, diced small
- Provide 2 x 400 g tins chopped tomatoes
- Prepare 1 tsp sugar
- Take 1 handful red lentils
- Use 1 1/4 l ham stock (use vegetable stock if preferred)
- Take 1 tsp dried thyme
- Take 1 tsp dried oregano
- Provide A few diced bits of baked ham
- Provide Salt
- You need Ground black pepper
- Use Crème fraîche (optional)
Instructions 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.
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