Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, salty pirate's red lentil soup. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Red lentils are perfect for weeknights, or whenever you're in a hurry to get a meal on the table. 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. Be sure to pick through your lentils carefully.
Salty Pirate's Red Lentil Soup is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It is simple, it’s quick, it tastes yummy. Salty Pirate's Red Lentil Soup is something which I’ve loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we must prepare a few components. You can have salty pirate's red lentil soup using 15 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Salty Pirate's Red Lentil Soup:
- Get Black Bean Stock
- Make ready 1 lb Dry Black Beans
- Take 1 tsp Chipotle Spice Mix
- Prepare 1 tsp Ground mixed Pepper Corns
- Make ready Red Lentil
- Make ready 3/4 lb Split Red Lentils
- Prepare 1 head Red Onion
- Prepare 1 head Cured Garlic
- Make ready 1 tbsp Dark Cocoa Powder
- Prepare 1 tsp Ground Cinnamon
- Make ready 1 tsp Fine Sea Salt
- Make ready 1 tsp Ground Smoked Spanish Paprika
- Take 1/2 tsp Ground Cayenne
- Get 1/2 tsp Ground Cumin
- Make ready 1/2 tbsp Butter
We just added salt and pepper to each bowl to suit each of us. I don't even use the reduced sodium broths as we find them too salty. Red lentils are colorful and creamy in this Middle Eastern-inspired soup. This was good but the onion soup mix made it way too salty for me!
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.
My teens liked the fact that they didn't have to add salt to their serving! Vegan red lentil soup with carrots, lentils, and a tomato base. Most of the time vegan soups are lacking salt, though. · This healthy lentil soup recipe comes together quickly with pantry ingredients. Simple spices, fresh greens and a squeeze of lemon make it the best! Curried Red Lentil Soup with Chickpeas and Quinoa Recipe : A healthy and hearty lentil, chickpea and quinoa soup seasoned with curry flavours.
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