How to Make Speedy Salty Pirate's Red Lentil Soup

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, salty pirate's red lentil soup. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Salty Pirate's Red Lentil Soup is one of the most popular of current trending foods in the world. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. Salty Pirate's Red Lentil Soup is something which I have loved my entire life. They’re nice and they look wonderful.

To get started with this recipe, we must prepare a few ingredients. You can cook salty pirate's red lentil soup using 15 ingredients and 4 steps. Here is how you cook that.

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

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

Steps 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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