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We hope you got insight 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 need 15 ingredients and 4 steps. Here is how you do it.
The ingredients needed to cook Salty Pirate's Red Lentil Soup:
- Use Black Bean Stock
- Provide 1 lb Dry Black Beans
- You need 1 tsp Chipotle Spice Mix
- Get 1 tsp Ground mixed Pepper Corns
- Prepare Red Lentil
- Provide 3/4 lb Split Red Lentils
- Get 1 head Red Onion
- Take 1 head Cured Garlic
- You need 1 tbsp Dark Cocoa Powder
- You need 1 tsp Ground Cinnamon
- You need 1 tsp Fine Sea Salt
- You need 1 tsp Ground Smoked Spanish Paprika
- Take 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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