Every nation and cuisine has a dish traditionally served on New Year’s day. One of these is Lentil Soup, the thinking is that lentils look like coins, hence, wealth in the New Year. I do remember my Mother making Lentil Soup, but not necessarily for New Year’s Day.  Try it, any time or at New Year’s, it is a hearty and delicious soup and it may bring you wealth!

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  • Course Soup
  • Cuisine Hungarian
  • Keyword 30 Minute Meal, Cold Weather, Comfort food, Fall-Winter, Hearty, New Years, Vegetarian
Servings Prep Time Cook Time
4 people 15 minutes 20 minutes
Passive Time Total Time
35 minutes
Servings Prep Time Cook Time
4 people 15 minutes 20 minutes
Passive Time Total Time
35 minutes
Tips
If you omit the smoked sausage and substitute vegetable stock you can serve this hearty soup as a vegetarian main meal.
Degree of Difficulty
Easy
Ingredients
  • 1/2 cup dry green lentils
  • 6 cups chicken stock
  • 1-2 bay leaves
  • 2-3 small carrots peeled and cut into 1/4" slices, or 2 large carrots
  • 1/2 ring smoked sausage such as kielbasa (optional)
  • 2-3 sprigs fresh parsley chopped
  • 1/4 cup diced onions
  • 1 clove garlic grated
  • 2 tbspn olive oil
  • 2 tbspn all-purpose flour
  • 1 tspn Hungarian paprika
  • Garnish (optional)
  • sour cream
Servings: people
Units:
Instructions
  1. Gather all ingredients before starting recipe.
  2. Add chicken stock to a medium stock pot, add bay leaves and bring stock to a boil.
  3. Measure 1/2 cup dried green lentils into a sieve and rinse under running water, add to simmering stock and simmer for 10 minutes.
  4. Add chopped parsley, carrots and sliced sausage to broth.
  5. Bring to a boil and then reduce heat to a simmer and cook for 10 minutes or until the carrots are soft.
  6. In a separate small skillet, heat 2 tablespoons of oil over medium heat for 1-2 minutes or until hot, then add chopped onions and sauté until the onions become soft, 4-5 minutes.
  7. Add 2 tablespoons of flour and the grated garlic and stir continuously for 2-3 minutes, remove pan from heat and add paprika.
  8. Stir to combine.
  9. Add one to two ladles full of hot stock to roux and whisk until smooth and lump free.
  10. Stir the roux into the stock and mix with a wire whisk until the roux is amalgamated and the soup is smooth, cook for a further 4-5 minutes.
Recipe Notes

Many recipes call for soaking and cooking dried lentils for several hours or over night. I don't know why, because it takes about 20 minutes to cook dried lentils, unless you are looking for a mushy consistency.

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