Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, salty pirate's red lentil soup. It is 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. Add salt, cumin, chili pepper and lemon juice.
Salty Pirate's Red Lentil Soup is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Salty Pirate's Red Lentil Soup is something which I have loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can have 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:
- Take Black Bean Stock
- Prepare 1 lb Dry Black Beans
- Get 1 tsp Chipotle Spice Mix
- Make ready 1 tsp Ground mixed Pepper Corns
- Take Red Lentil
- Take 3/4 lb Split Red Lentils
- Prepare 1 head Red Onion
- Take 1 head Cured Garlic
- Prepare 1 tbsp Dark Cocoa Powder
- Get 1 tsp Ground Cinnamon
- Get 1 tsp Fine Sea Salt
- Take 1 tsp Ground Smoked Spanish Paprika
- Get 1/2 tsp Ground Cayenne
- Get 1/2 tsp Ground Cumin
- Get 1/2 tbsp Butter
It is slow simmered in a tomato broth, and when the lentils start to fall apart and thicken the soup it reaches true hearty perfection. I love love love my microplane grater and consider it an essential kitchen tool. Heat the oil in a large pot over medium heat. Add in the lentils, red tomatoes, salt and broth.
Instructions 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.
Heat the oil in a large pot over medium heat. Add in the lentils, red tomatoes, salt and broth. A North African-style mix of coriander, cumin, ginger, cinnamon, black pepper, and cayenne brought warm complexity in minutes as we bloomed them in our pot after sautéing an onion. 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.
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