Red Lentil Soup with Walla Walla Marmalade

• 1 cup red lentils
• 6 cup chicken stock or vegetable stock
• 1/2 cup carrots, finely diced
• 1/2 cup celery, finely diced
• 1 clove garlic cloves, finely diced
• 1 each bay leaf
• 3 tbsp butter
• 8 cup onion, walla walla or other sweet, chopped
• 1 tsp granulated sugar
• 2 tsp thyme, chopped
• 1 tbsp sherry vinegar
• 3/4 tsp black pepper
• 1 salt

1. Combine the lentils and stock; and bring to a boil.
2. Cook for a dew minutes at a gentle boil and remove and foam that comes to the surface.
3. Add the carrots, celery, garlic, and bay leaf.
4. Reduce the heat and simmer, uncovered, until very soft, 30-35 minutes.
5. Remove from heat and discarded bay leaf.
6. Puree the soup; if the soup is too thick, thin with additional stock.
7. Season with salt and 1/2 teaspoon of black pepper.
8. While the lentils are cooking, make the marmalade.
9. Melt the butter and add the onions, sugar, and thyme.
10. Cook, stirring often, until very soft and caramelized, 25-35 minutes.
11. Stir in the vinegar and correct seasonings with additional salt and remaining pepper.
12. Top each serving with warm onion marmalade.

red lentils, chicken, carrots, celery, garlic, bay leaf, butter, onion, sugar, thyme, sherry vinegar, black pepper, salt

Taken from cookpad.com/us/recipes/363140-red-lentil-soup-with-walla-walla-marmalade (may not work)