Hello everybody, it is Jim, welcome to my recipe site. Today, we’re going to prepare a special dish, salty pirate's red lentil soup. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Salty Pirate's Red Lentil Soup is one of the most well liked of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. Salty Pirate's Red Lentil Soup is something which I have loved my whole life. They’re nice and they look wonderful.
Place dry split red lentils in the hot stock and bring up to a low boil (you may need to add some additional water as needed). While the lentils are boiling in a separate pan sauté chopped/diced red onion and garlic in butter (I used goats milk butter for a lighter creamy taste). Sauté until well browned and caramelized. This Moroccan soup has cinnamon, turmeric, ginger, and lots of fresh parsley and cilantro.
To begin with this recipe, we have to first prepare a few ingredients. You can cook salty pirate's red lentil soup using 15 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Salty Pirate's Red Lentil Soup:
- Take Black Bean Stock
- Get 1 lb Dry Black Beans
- Get 1 tsp Chipotle Spice Mix
- Prepare 1 tsp Ground mixed Pepper Corns
- Get Red Lentil
- Take 3/4 lb Split Red Lentils
- Make ready 1 head Red Onion
- Take 1 head Cured Garlic
- Get 1 tbsp Dark Cocoa Powder
- Prepare 1 tsp Ground Cinnamon
- Take 1 tsp Fine Sea Salt
- Prepare 1 tsp Ground Smoked Spanish Paprika
- Get 1/2 tsp Ground Cayenne
- Get 1/2 tsp Ground Cumin
- Get 1/2 tbsp Butter
The potato gives the lentil soup a great texture when it's pureed. This red lentil soup tastes creamy despite the fact that it's dairy-free. It's especially simple to puree the soup if you have an immersion blender on hand, because you can blend the ingredients right in the pot. That means less dishes to wash.
Steps to make Salty Pirate's Red Lentil Soup:
- To create the Black Bean Stock: state with 1 lb dry black beans. I recommend against pre-soaking to capture full flavor, but pre-soak will cut time in half. Wash in cold water for 3-5 minutes, drain off (pre-soak 8-12 hours optionally at this point save water if so). Bring to a full boil in a large pot for 15 minutes, strain any foam off. Lower to a medium simmer and add ground pepper. (The beans will boil over easily so keep an eye on them). After 30-45 minutes test a bean, if it's starting to tender (fully chewable) then lower to low simmer and add salt. After about 90-120 minutes total beans should be done (will vary). Scoop out beans or pour through a civ to save boil water as stock.
- Place dry split red lentils in the hot stock and bring up to a low boil (you may need to add some additional water as needed).
- While the lentils are boiling in a separate pan sauté chopped/diced red onion and garlic in butter (I used goats milk butter for a lighter creamy taste). Sauté until well browned and caramelized. Remove from heat.
- When lentils have been boiling for 20 minutes add sautéed garlic/onions and mix in all of the spices. Lower temp and simmer for 10-15 minutes. Stir occasionally to ensure spices infuse and no beans are sticking to the pot.
It's especially simple to puree the soup if you have an immersion blender on hand, because you can blend the ingredients right in the pot. That means less dishes to wash. Sort through the lentils and discard any spoiled or misshapen ones. Cook Mirepoix - Heat the olive oil in a Dutch Oven or a soup pot. Add the chopped onion, carrot and garlic.
So that’s going to wrap it up with this exceptional food salty pirate's red lentil soup recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
