Hungarian Hot Sausage and Lentil Stoup Recipe

Name: Hungarian Hot Sausage and Lentil Stoup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil, 2 turns of the pan; 1 1/2 pounds bulk hot Italian sausage; 3 cloves garlic, chopped; 1 medium onion, chopped; 2 portobello mushrooms, gills scraped out, chopped; 1 cup pre-shredded carrots, available in sacks in produce department of the market; 1 cup lentils; 1 large starchy potato, peeled and chopped; Salt and pepper; 1 bay leaf, fresh or dried; 2 teaspoons smoked paprika (or substitute a mix of 2 teaspoons cumin, 1 teaspoon sweet paprika and 2 pinches cayenne pepper); 3 sprigs fresh rosemary, in tact on stems; 1 (14-ounce) can fire roasted chopped tomatoes, such as Muir Glenn or, regular diced tomatoes; 6 cups chicken stock; 4 cups kale or chard, a small bunch, veins removed and chopped; Crusty pumpernickel bread, to pass at table; Butter, for bread

Servings: persons

2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 1/2 pounds bulk hot Italian sausage
3 cloves garlic, chopped
1 medium onion, chopped
2 portobello mushrooms, gills scraped out, chopped
1 cup pre-shredded carrots, available in sacks in produce department of the market
1 cup lentils
1 large starchy potato, peeled and chopped
Salt and pepper
1 bay leaf, fresh or dried
2 teaspoons smoked paprika (or substitute a mix of 2 teaspoons cumin, 1 teaspoon sweet paprika and 2 pinches cayenne pepper)
3 sprigs fresh rosemary, in tact on stems
1 (14-ounce) can fire roasted chopped tomatoes, such as Muir Glenn or, regular diced tomatoes
6 cups chicken stock
4 cups kale or chard, a small bunch, veins removed and chopped
Crusty pumpernickel bread, to pass at table
Butter, for bread

1
Heat a medium soup pot over medium high heat.
2
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.
3
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).
4
Add tomatoes and broth and cover pot then raise heat to high and bring to a boil.
5
Uncover pot and place heat back a bit but keep stoup at a good rolling boil.
6
Cook 15 minutes until lentils and potatoes are tender.
7
Wilt in greens in small bunches, remove rosemary stems and turn off heat.
8
Let stand 5 minutes.
9
Serve in shallow bowls with bread and butter to mop up stoup.
10
Reheat leftovers thinning it with broth or water.

831

kcal

Calories

Fat

Carbs

122

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 2 turns of the pan, 1 1/2 pounds bulk hot Italian sausage, 3 cloves garlic, chopped, 1 medium onion, chopped, and more.

Yes, Hungarian Hot Sausage and Lentil Stoup falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hungarian Hot Sausage and Lentil Stoup

How did you like this recipe?

Frequently Asked Questions