Red Lentil Soup with Walla Walla Marmalade
Red Lentil Soup with Walla Walla Marmalade

Hey everyone, it is Louise, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, red lentil soup with walla walla marmalade. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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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.

To begin with this recipe, we have to first prepare a few components. You can cook red lentil soup with walla walla marmalade using 13 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Red Lentil Soup with Walla Walla Marmalade:
  1. Make ready 1 cup red lentils
  2. Get 6 cup chicken stock or vegetable stock
  3. Prepare 1/2 cup carrots, finely diced
  4. Make ready 1/2 cup celery, finely diced
  5. Prepare 1 clove garlic cloves, finely diced
  6. Make ready 1 each bay leaf
  7. Get 3 tbsp butter
  8. Make ready 8 cup onion, walla walla or other sweet, chopped
  9. Make ready 1 tsp granulated sugar
  10. Make ready 2 tsp thyme, chopped
  11. Make ready 1 tbsp sherry vinegar
  12. Make ready 3/4 tsp black pepper
  13. Prepare 1 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:
  1. 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.
  2. Add the carrots, celery, garlic, and bay leaf. Reduce the heat and simmer, uncovered, until very soft, 30-35 minutes.
  3. Remove from heat and discarded bay leaf.
  4. Puree the soup; if the soup is too thick, thin with additional stock. Season with salt and 1/2 teaspoon of black pepper.
  5. 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.
  6. Stir in the vinegar and correct seasonings with additional salt and remaining pepper.
  7. 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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