Salty Pirate's Red Lentil Soup. Keywords: lentil soup, middle eastern lentil soup, red lentil soup, red lentil soup recipe, turmeric lentil soup. It was bland which I expected. We just added salt and pepper to each bowl to suit each of us.

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. This red lentil soup recipe was developed through pure necessity. The fridge was bare, with the exception of a few celery stalks, carrots, leeks, and Red lentil soup, coming right up! You can have Salty Pirate's Red Lentil Soup using 15 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Salty Pirate's Red Lentil Soup

1. Prepare of Black Bean Stock.
2. You need 1 lb of Dry Black Beans.
3. You need 1 tsp of Chipotle Spice Mix.
4. Prepare 1 tsp of Ground mixed Pepper Corns.
5. Prepare of Red Lentil.
6. You need 3/4 lb of Split Red Lentils.
7. You need 1 head of Red Onion.
8. Prepare 1 head of Cured Garlic.
9. It's 1 tbsp of Dark Cocoa Powder.
10. You need 1 tsp of Ground Cinnamon.
11. You need 1 tsp of Fine Sea Salt.
12. It's 1 tsp of Ground Smoked Spanish Paprika.
13. It's 1/2 tsp of Ground Cayenne.
14. You need 1/2 tsp of Ground Cumin.
15. You need 1/2 tbsp of Butter.

I'm convinced that improvisational cooking can lead to our best creations. Many of my favorite soups, including this. This is a lentil soup that defies expectations of what lentil soup can be It is light, spicy and a bold red color (no murky brown here): a revelatory dish that takes less than an hour to make The cooking is painless. Taste and add salt if necessary.

Salty Pirate's Red Lentil Soup step by step

1. 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..
2. 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)..
3. 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..
4. 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..

I was surprised at how delicious the soup was! The file powder makes it nice and thick, but it may be left out. A warm loaf of sourdough bread is all you need to complete your meal! Reviews for: Photos of Ruth's Red Lentil and Potato Soup. Moroccan Red Lentil Soup is a comforting soup recipe.