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We hope you got benefit from reading it, now let’s go back to salty pirate's red lentil soup recipe. To cook salty pirate's red lentil soup you only need 15 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Salty Pirate's Red Lentil Soup:
- Take Black Bean Stock
- You need 1 lb Dry Black Beans
- Use 1 tsp Chipotle Spice Mix
- You need 1 tsp Ground mixed Pepper Corns
- Take Red Lentil
- Prepare 3/4 lb Split Red Lentils
- Take 1 head Red Onion
- Prepare 1 head Cured Garlic
- You need 1 tbsp Dark Cocoa Powder
- Use 1 tsp Ground Cinnamon
- Take 1 tsp Fine Sea Salt
- You need 1 tsp Ground Smoked Spanish Paprika
- Get 1/2 tsp Ground Cayenne
- You need 1/2 tsp Ground Cumin
- Use 1/2 tbsp Butter
Instructions to make Salty Pirate's Red Lentil Soup:
- 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.
- 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).
- 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.
- 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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