Red Lentil Soup with Walla Walla Marmalade
Red Lentil Soup with Walla Walla Marmalade

Hello everybody, it’s Jim, welcome to our recipe site. Today, I will show you a way 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 is gonna smell and look delicious.

Red Lentil Soup with Walla Walla Marmalade is one of the most favored of recent trending meals in the world. It is appreciated by millions every day. It is simple, it’s quick, it tastes delicious. They’re fine and they look wonderful. Red Lentil Soup with Walla Walla Marmalade is something that I have loved my whole life.

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.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook 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:
  1. Take 1 cup red lentils
  2. Get 6 cup chicken stock or vegetable stock
  3. Take 1/2 cup carrots, finely diced
  4. Prepare 1/2 cup celery, finely diced
  5. Take 1 clove garlic cloves, finely diced
  6. Prepare 1 each bay leaf
  7. Get 3 tbsp butter
  8. Prepare 8 cup onion, walla walla or other sweet, chopped
  9. Make ready 1 tsp granulated sugar
  10. Take 2 tsp thyme, chopped
  11. Make ready 1 tbsp sherry vinegar
  12. Get 3/4 tsp black pepper
  13. Make ready 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. 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.

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.

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. Add the tomatoes, lentils and broth. Pour the soup into warmed bowls and garnish with sour cream and the bacon. Heat the oil in heavy large pot over medium-high heat.

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