Easiest Way to Prepare Award-winning Red Lentil Soup with Walla Walla Marmalade
by Virginia Daniel
Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, red lentil soup with walla walla marmalade. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Red Lentil Soup with Walla Walla Marmalade is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes yummy. They are fine and they look wonderful. Red Lentil Soup with Walla Walla Marmalade is something which I have loved my whole life.
To get started with this particular recipe, we have to 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 it.
The ingredients needed to make Red Lentil Soup with Walla Walla Marmalade:
Make ready 1 cup red lentils
Get 6 cup chicken stock or vegetable stock
Prepare 1/2 cup carrots, finely diced
Prepare 1/2 cup celery, finely diced
Take 1 clove garlic cloves, finely diced
Make ready 1 each bay leaf
Take 3 tbsp butter
Take 8 cup onion, walla walla or other sweet, chopped
Get 1 tsp granulated sugar
Get 2 tsp thyme, chopped
Get 1 tbsp sherry vinegar
Prepare 3/4 tsp black pepper
Get 1 salt
Steps to make Red Lentil Soup with Walla Walla Marmalade:
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.
Add the carrots, celery, garlic, and bay leaf. Reduce the heat and simmer, uncovered, until very soft, 30-35 minutes.
Remove from heat and discarded bay leaf.
Puree the soup; if the soup is too thick, thin with additional stock. Season with salt and 1/2 teaspoon of black pepper.
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.
Stir in the vinegar and correct seasonings with additional salt and remaining pepper.
Top each serving with warm onion marmalade.
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