HUNGARIAN LENTIL SOUP
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.
Provided by Gabriella
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Yield 8
Number Of Ingredients 15
Steps:
- In a large stockpot, saute the onions in oil until they are glossy. Stir in garlic, paprika, celery, carrots, and saute for 10 minutes.
- 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.
- Sprinkle the soup with parsley and Parmesan (optional) before serving.
Nutrition Facts : Calories 258.1 calories, Carbohydrate 33.5 g, Cholesterol 9.7 mg, Fat 6 g, Fiber 13.7 g, Protein 13.9 g, SaturatedFat 1.4 g, Sodium 1277.6 mg, Sugar 7.2 g
RACHAEL RAY'S HUNGARIAN SAUSAGE AND LENTIL STOUP
From Rachael Ray's 30 Minute Meals, this is a great hearty meal - thicker than a soup, thinner than a stew. The ingredients are very flexible. Try sweet sausage instead of hot, split peas instead of lentils, or broccoli cuts, chard or kale instead of spinach. (In fact, the original recipe calls for kale or chard, but I can't get the computer to recognize the measurements for either!) The two pot method can be used to create a long-simmered taste in very little time, or you can just make it all in one pot and simmer a little longer. It also freezes beautifully. Serve with a hearty bread for a complete meal.
Provided by Rhiannon Deux
Categories One Dish Meal
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In a medium sized pot, simmer lentils in chicken stock.
- In a second pot, sauté sausage in olive oil.
- Add garlic, onions and mushrooms to the sausage. Cook a few minutes, stirring occasionally.
- Add carrots, lentils, potato, salt and pepper, bay leaf, paprika (or substitute mixture) and rosemary to sausage pot. Don't worry about the woody rosemary stems - the leaves will fall off as it cooks.
- Add tomatoes to sausage pot. Bring to a good rolling boil and boil for 15 minutes.
- Combine the two pots.
- Wilt the greens in and remove the rosemary stems. Let sit 5 minutes off the heat before serving.
Nutrition Facts : Calories 655.2, Fat 39.2, SaturatedFat 12.5, Cholesterol 71.9, Sodium 1869.5, Carbohydrate 41.3, Fiber 7.8, Sugar 10.3, Protein 35.6
HUNGARIAN HOT SAUSAGE AND LENTIL STOUP
Provided by Rachael Ray : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat a medium soup pot over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, then add sausage to pot and brown and crumble it, then add garlic, onions and mushrooms. Cook a few minutes, then add carrots, lentils, potato, salt and pepper, bay leaf, paprika or substitute mixture and rosemary (leaves will fall from stems as stoup cooks). Add tomatoes and broth and cover pot then raise heat to high and bring to a boil. Uncover pot and place heat back a bit but keep stoup at a good rolling boil. Cook 15 minutes until lentils and potatoes are tender. Wilt in greens in small bunches, remove rosemary stems and turn off heat. Let stand 5 minutes. Serve in shallow bowls with bread and butter to mop up stoup. Reheat leftovers thinning it with broth or water.
HUNGARIAN LENTIL STEW
Provided by Leslie Kaufman
Categories dinner, easy, one pot, soups and stews, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- If desired, place lentils in a bowl with water to cover, and soak overnight; this step may be skipped, but makes lentils more digestible.
- Place a large (5- to 6-quart) saucepan over medium-low heat, and add oil and onion. Sauté until tender, 1 to 2 minutes. Add garlic and paprika, and sauté until garlic is fragrant, 1 minute more. Add lentils, 8 cups water and bay leaves. Increase heat to bring to a boil, then reduce heat to low. Cover and simmer, stirring occasionally, until lentils are tender, about 50 minutes; add water as needed if mixture seems too thick.
- When lentils are tender, in a small bowl stir together sour cream, flour and milk. Add to lentils and simmer 2 to 3 minutes. Add salt, brown sugar, mustard and lemon juice, adjusting amounts as needed for a slightly piquant flavor. If desired, remove and discard bay leaves. Serve hot.
Nutrition Facts : @context http, Calories 370, UnsaturatedFat 6 grams, Carbohydrate 45 grams, Fat 15 grams, Fiber 7 grams, Protein 16 grams, SaturatedFat 7 grams, Sodium 221 milligrams, Sugar 5 grams, TransFat 0 grams
HUNGARIAN PORK AND LENTIL STEW
Make and share this Hungarian Pork and Lentil Stew recipe from Food.com.
Provided by Gingernut
Categories Pork
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large, deep saucepan, heat the olive oil over the high heat. Add in the onion, pork, hot and Hungarian paprika. Stir until browned. It should take about 4 minutes.
- Add in the lentils, thyme, tomato paste, sugar, stock. Season to taste. Bring the mixture to a boil.
- Lower the heat to very minimal. Cover with lid and cook, for approximately 18 minutes, stirring occasionally.
- Uncover and cook for further 25 minutes. Make sure it becomes thick. Remove from the heat, then set aside for about 8 minutes.
- Meanwhile, prepare the tomato. By using a sharp knife, cut the tomato in half, then remove the seeds. Slice the flesh into thin strips.
- To serve, stir in the yoghurt to the stew. Scatter with tomato. To better fill your stomach, serve with some rice.
Nutrition Facts : Calories 213, Fat 7.7, SaturatedFat 2.1, Cholesterol 49.5, Sodium 316.8, Carbohydrate 13.7, Fiber 2.6, Sugar 4.7, Protein 22.3
HUNGARIAN LENTILS
Make and share this Hungarian Lentils recipe from Food.com.
Provided by chia2160
Categories Lentil
Time 8h25m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- soak lentils in cold water for 8 hours.
- drain and rinse well.
- transfer to a wide pot.
- add stock, salt, bay leaves.
- bring to a boil reduce heat to low, simmer partially covered for 10 minutes.
- cook onions and garlic in duck fat in a separate skillet, 5 minutes.
- add flour and whisk to form a roux.
- add paprika, and stir the roux into lentils.
- simmer uncovered, stirring often.
- add remaining ingredients, season with salt and pepper.
- remove bay leaves, serve.
Nutrition Facts : Calories 195.7, Fat 8.8, SaturatedFat 2.5, Cholesterol 9.6, Sodium 471.4, Carbohydrate 20.6, Fiber 4.9, Sugar 3.9, Protein 8.8
HUNGARIAN LENTIL SOUP
The robust cooking of Hungary is represented by this flavorful soup, best served with some flaky potato biscuits (Pogacsa).
Provided by JackieOhNo
Categories Ham
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Make croutons: melt butter with olive oil in heavy large skillet over medium heat. Add bread cubes and stir gently until golden brown. Drain on paper towels and set side.
- Melt 1 T. butter in heavy Dutch oven over mediium heat. Add ham and cook 5 minutes, stirring occasionally. Add 6 cups stock, lentils, chili, and savory. Cover and bring to boil. Reduce heat and simmer until lentils are tender but firm to bire, stirring occasionall, about 30 minutes.
- Heat oil in heavy large skillet over medium heat. Add onions, carrots and bell pepper. Stir until vegetables begin to soften, about 5 minutes. Add garlic and cook 2 minutes. Stir mixture into soup. Add enough stock to cover.
- Wipe out skillet. Add 3 T. butter and melt over medium-low heat. Add flour and stir until light, about 6 minutes. Whisk in 2 cups stock. Bring to boil, whisking constantly. Add to soup. Stir in the tomato puree and 3 T. vinegar. Bring to boil. Reduce heat, cover and simmer 30 minutes, stirring occasionally. Thin soup to desired consistency with stock. Season with remaining 1 T. vinegar, salt and generous amount of pepper. Discard chili. Garnish soup with Sauteed Croutons and serve.
Nutrition Facts : Calories 624, Fat 39, SaturatedFat 14, Cholesterol 60.2, Sodium 1952.7, Carbohydrate 48.6, Fiber 9.4, Sugar 10.2, Protein 21.9
HUNGARIAN LENTIL STEW
Make and share this Hungarian Lentil Stew recipe from Food.com.
Provided by windhorse23
Categories Stew
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- If desired, soak lentils overnight. This step may be skipped but it makes the lentils more digestible.
- Place a large (5-6 quart) saucepan over medium-low heat, add oil and onions and saute onions until tender, about 2 minutes.
- Add garlic and paprika, and saute about another minute.
- Add lentils, 7 cups of water and bay leaves. Increase heat to a boil, then reduce heat to low. cover and simmer, stirring occasionally, until lentils are tender, about 50 minutes. Add water as needed if mixture seems too thick.
- In a small bowl combine sour cream (not low fat), flour and milk. When lentils are tender add this mixture to the pot. Simmer 2-3 minutes. Add salt, brown sugar, mustard and lemon juice.
Nutrition Facts : Calories 382.4, Fat 15.6, SaturatedFat 8.1, Cholesterol 25.8, Sodium 183.3, Carbohydrate 44.5, Fiber 18.3, Sugar 3.8, Protein 17.5
HUNGARIAN LENTILS
Categories Pork
Number Of Ingredients 12
Steps:
- 1. In soup pot, bring chicken stock to boil. 2. In deep skillet, brown sausage. 3. Add lentils to soup pot. 4. Remove browned sausage and drain on paper towel. 5. Add onion, mushroom, garlic and potato to skillet. 6. Add rosemary, carrots, bay leaf, paprika, salt/pepper. 7. Add tomatoes to lentils and simmer. 8. Add lentils/tomatoes to vegetables. 9. Add sausage and spinach. Lower heat and simmer.
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