Hungarian Lentil Soup
Ingredients
- 2 tablespoons olive oil
- 2 large onions, cubed
- 3 carrots, diced
- 2 stalks celery, diced
- 1 teaspoon minced garlic
- ½ teaspoon paprika
- 7 cups chicken stock
- 3 ½ cups crushed tomatoes
- 1 ½ cups lentils - soaked, rinsed and drained
- 2 bay leaves
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¾ cup white wine
- ½ cup grated Parmesan cheese
- 1 sprig fresh parsley, chopped
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Instructions
- Heat oil in a large stockpot. Sauté onions until they are glossy. Stir in carrots, celery, garlic, and paprika, and sauté for 10 minutes.
- Stir in chicken stock, tomatoes, lentils, bay leaves, salt, and pepper. Stir well, then add wine and bring the mixture to a boil. Slowly reduce the heat and cook for 1 hour on low to medium heat; or until lentils are tender.
- Sprinkle soup with Parmesan and parsley before serving.
Source
Original recipe: View Original
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