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

Name: Tinned Tomato, Red Onion & Red Lentil soup (with ham stock & bits or vegetarian alternative)
Total time: 2700 s
Yield: 4 servings
Cuisine: British
Ingredients: 1 tbsp vegetable oil; 2 red onions, chopped; 3 cloves garlic, crushed; 2 carrots, diced small; 2 x 400 g tins chopped tomatoes; 1 tsp sugar; 1 handful red lentils; 1 1/4 l ham stock (use vegetable stock if preferred); 1 tsp dried thyme; 1 tsp dried oregano; A few diced bits of baked ham; Salt; Ground black pepper; Crème fraîche (optional)

John A @JohnA

Essex

This is derived from my regular Tomato & Red Lentil Soup, to use up the ham stock and leftover bits from a recent gammon joint. I’d have added a chopped celery stick if I’d had one.

Vegetable stock could be used and the ham bits omitted to keep it vegetarian. And the crème fraîche is purely optional.

This is derived from my regular Tomato & Red Lentil Soup, to use up the ham stock and leftover bits from a recent gammon joint. I’d have added a chopped celery stick if I’d had one.

Vegetable stock could be used and the ham bits omitted to keep it vegetarian. And the crème fraîche is purely optional.

John A @JohnA

Essex

This is derived from my regular Tomato & Red Lentil Soup, to use up the ham stock and leftover bits from a recent gammon joint. I’d have added a chopped celery stick if I’d had one.

Vegetable stock could be used and the ham bits omitted to keep it vegetarian. And the crème fraîche is purely optional.

This is derived from my regular Tomato & Red Lentil Soup, to use up the ham stock and leftover bits from a recent gammon joint. I’d have added a chopped celery stick if I’d had one.

Vegetable stock could be used and the ham bits omitted to keep it vegetarian. And the crème fraîche is purely optional.

Saved

Ingredients

35-45 minutes including prep

4 servings

1 tbspvegetable oil
2red onions, chopped
3 clovesgarlic, crushed
2carrots, diced small
2x 400 g tins chopped tomatoes
1 tspsugar
1 handfulred lentils
1 1/4 lham stock (use vegetable stock if preferred)
1 tspdried thyme
1 tspdried oregano
A fewdiced bits of baked ham
Salt
Ground black pepper
Crème fraîche (optional)

Saved

Steps

35-45 minutes including prep

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.

Saved

Cooksnaps

Saved

John A @JohnA

on October 21, 2020 11:17

Essex

I use fresh, locally-sourced and seasonal ingredients wherever possible and seek to avoid food waste with my “Use-up” recipes. #WastenotWantnotMy wife and I love travelling and exploring different cuisines but never under-estimate traditional British cooking: every country has something to offer, including in the field of home cooking. Cookpad UK Ambassador.