Easiest Way to Make Speedy Red Lentil Soup with Walla Walla Marmalade

Hey everyone, it’s Jim, welcome to my recipe page. Today, I will show you a way to prepare a special dish, red lentil soup with walla walla marmalade. One of my favorites food recipes. For mine, I am going to make it a little 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 simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Red Lentil Soup with Walla Walla Marmalade is something that I have loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we must 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 it.

The ingredients needed to make Red Lentil Soup with Walla Walla Marmalade:

1. Make ready red lentils
2. Prepare chicken stock or vegetable stock
3. Prepare carrots, finely diced
4. Get celery, finely diced
5. Prepare garlic cloves, finely diced
6. Get bay leaf
7. Take butter
8. Prepare onion, walla walla or other sweet, chopped
9. Prepare granulated sugar
10. Prepare thyme, chopped
11. Make ready sherry vinegar
12. Get black pepper
13. Make ready 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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