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

Hey everyone, it is Louise, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, red lentil soup with walla walla marmalade. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really 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 get started with this particular recipe, we must prepare a few ingredients. You can cook red lentil soup with walla walla marmalade using 13 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Red Lentil Soup with Walla Walla Marmalade:
  1. Get 1 cup red lentils
  2. Take 6 cup chicken stock or vegetable stock
  3. Get 1/2 cup carrots, finely diced
  4. Prepare 1/2 cup celery, finely diced
  5. Make ready 1 clove garlic cloves, finely diced
  6. Take 1 each bay leaf
  7. Make ready 3 tbsp butter
  8. Get 8 cup onion, walla walla or other sweet, chopped
  9. Prepare 1 tsp granulated sugar
  10. Get 2 tsp thyme, chopped
  11. Make ready 1 tbsp sherry vinegar
  12. Make ready 3/4 tsp black pepper
  13. Get 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! Purée half the mixture and return it to the pot for a soup that. 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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