Hello everyone, I hope you are having an incredible day today. Today, I gonna show you a way to prepare a distinctive dish, Salty Pirates Red Lentil one of my favorites recipe For mine, I will make it a little bit tasty. This will be really deliciou

The Ingredients need to make Salty Pirates Red Lentil Soup:

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

Step to make Salty Pirates Red Lentil Soup:

1. To create the Black Bean Stock state with 1 lb dry black bean 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 its 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 spice Lower temp and simmer for 10-15 minute Stir occasionally to ensure spices infuse and no beans are sticking to the pot.

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