Hello everybody, it’s Drew, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, salty pirate's red lentil soup. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

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. Moroccan Red Lentil Soup is a comforting soup recipe.

Salty Pirate's Red Lentil Soup is one of the most favored of current trending meals on earth. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. Salty Pirate's Red Lentil Soup is something which I have loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. You can cook salty pirate's red lentil soup using 15 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Salty Pirate's Red Lentil Soup:

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

I somehow always find pebbles or clots of dirt hiding in their midst. 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 creamy red lentil soup, prepared Greek-style, will surprise your taste buds in the best way possible!

Steps to make Salty Pirate's Red Lentil Soup:

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.

Red lentils, combined with onions, garlic, and sweet carrots in a Finished with a bright splash of lemon juice and fresh parsley. Keep it vegan, or add a sprinkle of salty feta, if you like. Red lentil soup is incredibly filling and highly nutritious. During this season many of us are eating all the desserts, sharing heavy meals and indulging. We all need a good healthy soup to bring back some balance to our lives!

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