Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, red lentil soup with walla walla marmalade. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Visit TheEasyIndian.com for a recipe and leave me your comments! Easy Indian recipe for red lentil "soup" or lal masoor dal. It's not really a soup, but you. In this video we are going to show you how to make traditional very delicious turkish lentil soup!
Red Lentil Soup with Walla Walla Marmalade is one of the most well liked of recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Red Lentil Soup with Walla Walla Marmalade is something which I’ve loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can have 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:
- Prepare 1 cup red lentils
- Prepare 6 cup chicken stock or vegetable stock
- Take 1/2 cup carrots, finely diced
- Prepare 1/2 cup celery, finely diced
- Make ready 1 clove garlic cloves, finely diced
- Get 1 each bay leaf
- Make ready 3 tbsp butter
- Take 8 cup onion, walla walla or other sweet, chopped
- Prepare 1 tsp granulated sugar
- Get 2 tsp thyme, chopped
- Get 1 tbsp sherry vinegar
- Prepare 3/4 tsp black pepper
- Make ready 1 salt
Keywords: lentil soup, middle eastern lentil soup, red lentil soup, red lentil soup recipe, turmeric lentil soup. This Red Lentil and Spinach soup was delicious. It had such great depth of flavor. Even my picky eaters were surprised at how much they enjoyed it!
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.
It had such great depth of flavor. Even my picky eaters were surprised at how much they enjoyed it! I was looking to recreate a red lentil soup I tried recently and had no idea where to begin but this recipe seemed to have the flavors I was looking for. Red lentils add a good dose of protein and heartiness to soups. Try these other vegan recipes using red lentils.
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