Food Recipes

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, red lentil soup with walla walla marmalade. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Red Lentil Soup with Walla Walla Marmalade is one of the most popular of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. They’re fine and they look fantastic. Red Lentil Soup with Walla Walla Marmalade is something that I’ve loved my entire life.

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 recipe, we must prepare a few components. You can cook red lentil soup with walla walla marmalade using 13 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Red Lentil Soup with Walla Walla Marmalade:

1. Take red lentils
2. Make ready chicken stock or vegetable stock
3. Get carrots, finely diced
4. Get celery, finely diced
5. Take garlic cloves, finely diced
6. Take bay leaf
7. Prepare butter
8. Get onion, walla walla or other sweet, chopped
9. Take granulated sugar
10. Prepare thyme, chopped
11. Make ready sherry vinegar
12. Prepare black pepper
13. Take 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! See recipes for Red lentil soup, Red Lentils and squash soup too. 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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