Salty Pirate's Red Lentil Soup
Salty Pirate's Red Lentil Soup

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, salty pirate's red lentil soup. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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 hearty red lentil soup is made with simple ingredients like onions, leeks, carrots, celery, crushed canned tomatoes, and red split lentils.

Salty Pirate's Red Lentil Soup is one of the most favored of current trending meals on earth. It’s easy, it is fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. Salty Pirate's Red Lentil Soup is something which I’ve loved my entire life.

To begin with this recipe, we must prepare a few ingredients. You can cook salty pirate's red lentil soup using 15 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Salty Pirate's Red Lentil Soup:
  1. Make ready Black Bean Stock
  2. Get 1 lb Dry Black Beans
  3. Prepare 1 tsp Chipotle Spice Mix
  4. Take 1 tsp Ground mixed Pepper Corns
  5. Make ready Red Lentil
  6. Prepare 3/4 lb Split Red Lentils
  7. Take 1 head Red Onion
  8. Make ready 1 head Cured Garlic
  9. Get 1 tbsp Dark Cocoa Powder
  10. Prepare 1 tsp Ground Cinnamon
  11. Prepare 1 tsp Fine Sea Salt
  12. Make ready 1 tsp Ground Smoked Spanish Paprika
  13. Prepare 1/2 tsp Ground Cayenne
  14. Prepare 1/2 tsp Ground Cumin
  15. Prepare 1/2 tbsp Butter

I love love love my microplane grater and consider it an essential kitchen tool. Use green lentils, red lentils, brown lentils or a lentil soup mix. All it takes is a hint of spice flavourings, bay leaves and finishing it off with a touch of lemon to elevate this soup. Super easy, healthy, and incredibly delicious, this cozy red lentil soup is seasoned with Mediterranean spices and a touch of harissa for some kick!

Instructions to make Salty Pirate's Red Lentil Soup:
  1. 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.
  2. 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).
  3. 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.
  4. 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.

All it takes is a hint of spice flavourings, bay leaves and finishing it off with a touch of lemon to elevate this soup. Super easy, healthy, and incredibly delicious, this cozy red lentil soup is seasoned with Mediterranean spices and a touch of harissa for some kick! This lentil soup has an amazing hearty texture that's lightly creamy (yet there is no cream). The trick is to blend up a portion of the soup once the lentils are tender, and then pour it back into the pot. Lentil soup is too salty Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters.

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