Hungarian Lentil Soup Recipe

Name: Hungarian Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
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.
3
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.
4
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.

848

kcal

Calories

Fat

Carbs

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.

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

You need 20 ingredients. The key ingredients include: 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, and more.

Yes, Hungarian Lentil Soup falls under the Soups & Stews 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 Lentil Soup

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