Step-by-Step Guide to Make Quick Salty Pirate's Red Lentil Soup

Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a special dish, salty pirate's red lentil soup. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.

Salty Pirate's Red Lentil Soup is one of the most well liked of current trending meals on earth. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. Salty Pirate's Red Lentil Soup is something which I have loved my whole life. They are nice and they look fantastic.

To begin with this 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 cook it.

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

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

Instructions 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.

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