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

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, salty pirate's red lentil soup. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Salty Pirate's Red Lentil Soup is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It’s easy, it is quick, it tastes delicious. Salty Pirate's Red Lentil Soup is something that I have loved my entire life. They’re nice and they look wonderful.

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.

To get started with this recipe, we have to first prepare a few components. You can have salty pirate's red lentil soup using 15 ingredients and 4 steps. Here is how you cook it.

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