How to Make Favorite Red Lentil Soup with Walla Walla Marmalade

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, red lentil soup with walla walla marmalade. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Red Lentil Soup with Walla Walla Marmalade is one of the most favored of recent trending foods on earth. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. Red Lentil Soup with Walla Walla Marmalade is something that 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 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. Get red lentils
2. Make ready chicken stock or vegetable stock
3. Make ready carrots, finely diced
4. Get celery, finely diced
5. Get garlic cloves, finely diced
6. Make ready bay leaf
7. Prepare butter
8. Make ready onion, walla walla or other sweet, chopped
9. Take granulated sugar
10. Prepare thyme, chopped
11. Make ready sherry vinegar
12. Get black pepper
13. Prepare salt

Instructions 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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