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

Hey everyone, hope you’re 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. This time, I will make it a bit unique. This is gonna smell and look delicious.

Red Lentil Soup with Walla Walla Marmalade is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. They are fine and they look fantastic. Red Lentil Soup with Walla Walla Marmalade is something which I’ve loved my whole life.

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.

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

The warm, rich spices of cinnamon, coriander, cumin, paprika and tumeric mix This Moroccan Red Lentil Soup is easy to make and simmers on the stove while you go about your day. Beautifully spiced Moroccan lentil soup with red lentils and chickpeas. Super healthy, low-fat, high-protein, easily made vegan. This Moroccan lentil soup is hearty enough to be a main course.

Instructions 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.

Cara suggests garnishing the bowl with a wedge of lemon to squeeze in, and a. Healthy red lentil soup recipe packed with protein, butternut squash, and vegetables. The Instant Pot cuts the time in half compared to the stovetop method. This red lentil soup is an easy beginner recipe to give the pressure cooker function a try. Typically it takes a long time to cook dried beans.

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