Recipe: Appetizing Salty Pirate's Red Lentil Soup

Recipe: Appetizing Salty Pirate's Red Lentil Soup Delicious, fresh and tasty.

Salty Pirate's Red Lentil Soup. 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. Keywords: lentil soup, middle eastern lentil soup, red lentil soup, red lentil soup recipe, turmeric lentil soup.

I don't even use the reduced sodium broths as we find them too salty.

Be sure to pick through your lentils carefully.

I somehow always find pebbles or clots of dirt hiding in their midst.

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. It’s of Black Bean Stock.

2. It’s 1 lb of Dry Black Beans.

3. Prepare 1 tsp of Chipotle Spice Mix.

4. Prepare 1 tsp of Ground mixed Pepper Corns.

5. Prepare of Red Lentil.

6. Prepare 3/4 lb of Split Red Lentils.

7. It’s 1 head of Red Onion.

8. It’s 1 head of Cured Garlic.

9. Prepare 1 tbsp of Dark Cocoa Powder.

10. Prepare 1 tsp of Ground Cinnamon.

11. It’s 1 tsp of Fine Sea Salt.

12. You need 1 tsp of Ground Smoked Spanish Paprika.

13. You need 1/2 tsp of Ground Cayenne.

14. You need 1/2 tsp of Ground Cumin.

15. You need 1/2 tbsp of Butter.

Unless you used a salty broth, you will likely need to salt generously, until the the soup no longer tastes flat.

Serve each bowl topped with almonds, olives, feta.

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 some leftover crushed tomatoes, and I had Red lentil soup, coming right up!

Salty Pirate's Red Lentil Soup instructions

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 its 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'm convinced that improvisational cooking can lead to our best creations.

Red lentils break down into a naturally creamy soup.

Green and brown lentils make hearty soup with a bite.

Adjust salt to taste in case your bouillon cubes are less salty than mine.

If you use water + bouillon cubes, boiling it in a kettle first while you are prepping ingredients saves time.