Hello everybody, it is Jim, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, salty pirate's red lentil soup. One of my favorites food recipes. For mine, I will make it a bit unique. 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. Salty Pirate's Red Lentil Soup step by step.
Salty Pirate's Red Lentil Soup is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. Salty Pirate's Red Lentil Soup is something that I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this recipe, we have to 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 it.
The ingredients needed to make Salty Pirate's Red Lentil Soup:
- Get Black Bean Stock
- Take Dry Black Beans
- Get Chipotle Spice Mix
- Get Ground mixed Pepper Corns
- Get Red Lentil
- Take Split Red Lentils
- Make ready Red Onion
- Prepare Cured Garlic
- Get Dark Cocoa Powder
- Take Ground Cinnamon
- Get Fine Sea Salt
- Prepare Ground Smoked Spanish Paprika
- Take Ground Cayenne
- Prepare Ground Cumin
- Get Butter
A delicious (naturally gluten free and vegetarian friendly) soup that will quickly become a weeknight favorite! This Moroccan soup has cinnamon, turmeric, ginger, and lots of fresh parsley and cilantro. 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.
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.
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. Super easy, healthy, and incredibly delicious, this cozy red lentil soup is seasoned with Mediterranean spices and a touch of harissa for some kick! Today I write this post with a heavy heart because of what happened in Boston on Monday. Tragedies like this remind us what is important in life.
So that’s going to wrap this up with this exceptional food salty pirate's red lentil soup recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
