Lentil Soup – Hungarian style

Preface: Made first on 9/21/13. Anticipated that it would be like the soup Mary had the night before at Carrabas Italian Restaurant. If we had added the sausage like was at Carrabas then it would have been almost exact. Instead we added diced ham and that was good.  Also used a pound of brown lintels and that was 2C. Therefore increased all other ingredients some.

Submitted By: Gabriella to AllRecipes.cpm  “This lentil soup is of a Hungarian based recipe and it is traditional to eat lentils during New Years day to symbolize money coming your way for the coming year.”Gabriella
Servings: 8

“Onions, garlic, carrots, celery, tomatoes, paprika and bay leaves flavor this comforting lentil soup, cooked in an aromatic broth of white wine and chicken stock. Serve with a sprinkling of parsley and Parmesan cheese.”

Ingredients:

2 tablespoons olive oil
2 large onions, cubed
1 teaspoon minced garlic  [3-4 T]
3 carrots, diced
2 stalks celery, diced
3 1/2 cups crushed tomatoes [used 2 cans of diced tomatoes with 2C lintels]
1 1/2 cups lentils – soaked, rinsed and drained

1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup white wine
2 bay leaves
7 cups chicken stock
1 sprig fresh parsley, chopped
1/2 teaspoon paprika
1/2 cup grated Parmesan cheese

Directions:
1.     In a large stockpot, saute the onions in oil until they are glossy. Stir in garlic, paprika, celery, carrots, and saute for 10 minutes.
2.     Once the vegetables have sauteed for 10 minutes stir in tomatoes, chicken stock, lentils, bay leaves, salt, and pepper. Stir well, then add the wine and bring the mixture to a boil. Slowly reduce the heat and cook for 1 hour on low to medium heat; or until the lentils are tender.
3.     Sprinkle the soup with parsley and Parmesan (optional) before serving.

Lentil Soup
recipe image
Rated: rating
Submitted By: Gabriella
Photo By: Fit&Healthy Mom
Servings: 8
“Onions, garlic, carrots, celery, tomatoes, paprika and bay leaves flavor this comforting lentil soup, cooked in an aromatic broth of white wine and chicken stock. Serve with a sprinkling of parsley and Parmesan cheese.”
Ingredients:
2 tablespoons olive oil
2 large onions, cubed
1 teaspoon minced garlic
3 carrots, diced
2 stalks celery, diced
3 1/2 cups crushed tomatoes
1 1/2 cups lentils – soaked, rinsed and
drained
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup white wine
2 bay leaves
7 cups chicken stock
1 sprig fresh parsley, chopped
1/2 teaspoon paprika
1/2 cup grated Parmesan cheese
Directions:
1. In a large stockpot, saute the onions in oil until they are glossy. Stir in garlic, paprika, celery, carrots, and saute for 10 minutes.
2. Once the vegetables have sauteed for 10 minutes stir in tomatoes, chicken stock, lentils, bay leaves, salt, and pepper. Stir well, then add the wine and bring the mixture to a boil. Slowly reduce the heat and cook for 1 hour on low to medium heat; or until the lentils are tender.
3. Sprinkle the soup with parsley and Parmesan (optional) before serving.
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