Hello everybody, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, red lentil soup with walla walla marmalade. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Puree the soup; if the soup is too thick, thin with additional stock. While the lentils are cooking, make the marmalade. Melt the butter and add the onions, sugar, and thyme.
Red Lentil Soup with Walla Walla Marmalade is one of the most favored of current trending foods on earth. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look fantastic. Red Lentil Soup with Walla Walla Marmalade is something which I’ve loved my entire life.
To get started with this particular recipe, we have to prepare a few components. You can have 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:
- Make ready 1 cup red lentils
- Make ready 6 cup chicken stock or vegetable stock
- Prepare 1/2 cup carrots, finely diced
- Make ready 1/2 cup celery, finely diced
- Get 1 clove garlic cloves, finely diced
- Make ready 1 each bay leaf
- Prepare 3 tbsp butter
- Get 8 cup onion, walla walla or other sweet, chopped
- Prepare 1 tsp granulated sugar
- Take 2 tsp thyme, chopped
- Make ready 1 tbsp sherry vinegar
- Take 3/4 tsp black pepper
- Take 1 salt
It is light, spicy and a bold red color (no murky brown here): a revelatory dish that takes less than an hour to make. Sauté onion and garlic in oil, then stir in tomato paste, cumin and chile powder and cook a few minutes more to intensify flavor. See great recipes for Spicy red lentil soup with onion and coriander too! In a large soup pot, heat oil over medium heat.
Steps to make Red Lentil Soup with Walla Walla Marmalade:
- 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. Reduce the heat and simmer, uncovered, until very soft, 30-35 minutes.
- Remove from heat and discarded bay leaf.
- Puree the soup; if the soup is too thick, thin with additional stock. Season with salt and 1/2 teaspoon of black pepper.
- 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.
- Stir in the vinegar and correct seasonings with additional salt and remaining pepper.
- Top each serving with warm onion marmalade.
Add onions, carrots, and celery; cook and stir until onion is tender. Red lentils, faster-cooking than other varieties of the legume, are the foundation of this earthy, rustic soup. Light but satisfying, it's a wonderful (and easy) start to an autumn meal. Red Lentil Soup with Spinach is a delicious, Middle Eastern inspired Lentil Soup, made with red lentils, turmeric, spinach, carrots and lemon. It's golden in color, and very easy to make and leftovers are freezer-friendly.
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