Hello everybody, it is me, Dave, welcome to my recipe page. Today, we’re going to make a distinctive dish, red lentil soup with walla walla marmalade. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Combine the lentils and stock; and bring to a boil. Cook for a dew minutes at a gentle boil and remove and foam that comes to the surface. Add the carrots, celery, garlic, and bay leaf. We provide you only the perfect Red Lentil Soup with Walla Walla Marmalade recipe here.
Red Lentil Soup with Walla Walla Marmalade is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It is easy, it is fast, it tastes delicious. They’re nice and they look fantastic. Red Lentil Soup with Walla Walla Marmalade is something which I have loved my whole life.
To begin with this particular recipe, we have to first prepare a few components. You can have red lentil soup with walla walla marmalade using 13 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Red Lentil Soup with Walla Walla Marmalade:
- Prepare red lentils
- Take chicken stock or vegetable stock
- Take carrots, finely diced
- Prepare celery, finely diced
- Prepare garlic cloves, finely diced
- Make ready bay leaf
- Prepare butter
- Take onion, walla walla or other sweet, chopped
- Take granulated sugar
- Prepare thyme, chopped
- Prepare sherry vinegar
- Prepare black pepper
- Get salt
Melt the butter and add the onions, sugar, and thyme. Red Lentil Soup with Walla Walla Marmalade by tasquah. Due to how they're processed, de-husked, and split before packaging, they cook up quicker than any other variety of legumes, although they are slightly lower in fiber than the larger whole varieties. This hearty red lentil soup is made with simple ingredients like onions, leeks, carrots, celery, crushed canned tomatoes, and red split lentils.
Steps to make Red Lentil Soup with Walla Walla Marmalade:
- Combine the lentils and stock; and bring to a boil. Cook for a dew minutes at a gentle boil and remove and foam that comes to the surface.
- Add the carrots, celery, garlic, and bay leaf. Reduce the heat and simmer, uncovered, until very soft, 30-35 minutes.
- Remove from heat and discarded bay leaf.
- Puree the soup; if the soup is too thick, thin with additional stock. Season with salt and 1/2 teaspoon of black pepper.
- While the lentils are cooking, make the marmalade. Melt the butter and add the onions, sugar, and thyme. Cook, stirring often, until very soft and caramelized, 25-35 minutes.
- Stir in the vinegar and correct seasonings with additional salt and remaining pepper.
- Top each serving with warm onion marmalade.
Due to how they're processed, de-husked, and split before packaging, they cook up quicker than any other variety of legumes, although they are slightly lower in fiber than the larger whole varieties. This hearty red lentil soup is made with simple ingredients like onions, leeks, carrots, celery, crushed canned tomatoes, and red split lentils. A delicious (naturally gluten free and vegetarian friendly) soup that will quickly become a weeknight favorite! See recipes for Red lentil soup, Red Lentils and squash soup too. Combine the lentils, water, bell pepper, salsa, chili powder, oregano, smoked paprika and black pepper in a large pot over high heat.
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