Steps to Prepare Quick Red Lentil Soup with Walla Walla Marmalade

Hey everyone, it is Drew, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, red lentil soup with walla walla marmalade. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Red Lentil Soup with Walla Walla Marmalade is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It’s simple, it is quick, it tastes delicious. Red Lentil Soup with Walla Walla Marmalade is something which I have loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we have to prepare a few ingredients. You can have red lentil soup with walla walla marmalade using 13 ingredients and 7 steps. Here is how you cook it.

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. Take garlic cloves, finely diced
6. Make ready bay leaf
7. Make ready butter
8. Prepare onion, walla walla or other sweet, chopped
9. Get granulated sugar
10. Get thyme, chopped
11. Get sherry vinegar
12. Prepare black pepper
13. Make ready 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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