Steps to Prepare Jamie Oliver Red Lentil Soup with Walla Walla Marmalade

Hey everyone, it is John, welcome to our recipe page. Today, we’re going to make a distinctive dish, red lentil soup with walla walla marmalade. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Red Lentil Soup with Walla Walla Marmalade is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It’s simple, it is quick, it tastes delicious. They’re fine and they look fantastic. Red Lentil Soup with Walla Walla Marmalade is something that I have loved my entire life.

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

Steps 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.

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