Hungarian Lentil Soup

Name: Hungarian Lentil Soup
Prep time: 1 h 50 min
Total time: 1 h 50 min
Yield: 6-8 serving(s)
Ingredients: 1 tablespoon unsalted butter; 6 ounces smoked ham, cut into 1/4-inch dice (a generous cup); 8 -10 cups beef stock; 1 lb lentils; 1 small dried red chili; 1 pinch dried savory, crumbled; 1/4 cup olive oil; 2 medium onions, chopped; 2 medium carrots, peeled and diced; 1 medium red bell pepper, diced; 2 large garlic cloves, minced; 3 tablespoons unsalted butter; 3 tablespoons all-purpose flour; 1 cup tomato puree; 4 tablespoons balsamic vinegar or 4 tablespoons red wine vinegar; salt & freshly ground black pepper (to taste); 1/4 cup butter; 1/4 cup olive oil; 1/2 loaf white bread, crusts trimmed, cubed

Submitted by JackieOhNo!

"The robust cooking of Hungary is represented by this flavorful soup, best served with some flaky potato biscuits (Pogacsa)."

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Ready In:: 1hr 50mins
Ingredients:: 19
Serves:: 6-8

ingredients

1 tablespoon unsalted butter
6 ounces smoked ham, cut into 1/4-inch dice (a generous cup)
8 -10 cups beef stock
1 lb lentils
1 small dried red chili
1 pinch dried savory, crumbled
¹⁄₄ cup olive oil
2 medium onions, chopped
2 medium carrots, peeled and diced
1 medium red bell pepper, diced
2 large garlic cloves, minced
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 cup tomato puree
4 tablespoons balsamic vinegar or 4 tablespoons red wine vinegar
salt & freshly ground black pepper (to taste)
Sauteed Croutons
¹⁄₄ cup butter
¹⁄₄ cup olive oil
¹⁄₂ loaf white bread, crusts trimmed, cubed

directions

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.

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Reviews

I made this as written except I could not find savory anywhere. I used 1/4 tsp. dried thyme instead. I used 8 c. homemade beef broth. I used red lentils. I did not make the croutons. I enjoyed this soup. It is different. Really liked the flavor the chili pepper and the balsaic vinegar added. It was not spicy just flavorful.

Scrivener1
This is great! I used around a tb of chili powder for 4 servings, no savory and no olive oil. Forgot to use garlic, but would be great with it in, and used the red wine vinegar. Will definitely make it again.

Borealis Beegirl

RECIPE SUBMITTED BY

JackieOhNo!

Stormville, New York

I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!

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