Tip : If you omit the smoked sausage and substitute vegetable stock you can serve this hearty soup as a vegetarian main meal.
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 tbsp olive oil
- 2 tbsp all-purpose flour
- 1 tsp Hungarian paprika
- Garnish (optional)
- sour cream
Instructions
- Gather all ingredients before starting recipe.
- Add chicken stock to a medium stock pot, add bay leaves and bring stock to a boil.
- Measure 1/2 cup dried green lentils into a sieve and rinse under running water, add to simmering stock and simmer for 10 minutes.
- Add chopped parsley, carrots and sliced sausage to broth.
- Bring to a boil and then reduce heat to a simmer and cook for 10 minutes or until the carrots are soft.
- 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.
- Add 2 tablespoons of flour and the grated garlic and stir continuously for 2-3 minutes, remove pan from heat and add paprika.
- Stir to combine.
- Add one to two ladles full of hot stock to roux and whisk until smooth and lump free.
- 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.