Hungarian Lentils Recipes

HUNGARIAN LENTIL SOUP

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.

HUNGARIAN HOT SAUSAGE AND LENTIL STOUP

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 SOUP

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.

HUNGARIAN LENTIL STEW

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.

HUNGARIAN LENTILS

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.

HUNGARIAN LENTILS

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.