Best 5 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 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.

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.

RACHAEL RAY'S HUNGARIAN SAUSAGE AND LENTIL STOUP

Steps:

• In a medium sized pot, simmer lentils in chicken stock.
• In a second pot, sauté sausage in olive oil.
• Add garlic, onions and mushrooms to the sausage. Cook a few minutes, stirring occasionally.
• Add carrots, lentils, potato, salt and pepper, bay leaf, paprika (or substitute mixture) and rosemary to sausage pot. Don't worry about the woody rosemary stems - the leaves will fall off as it cooks.
• Add tomatoes to sausage pot. Bring to a good rolling boil and boil for 15 minutes.
• Combine the two pots.
• Wilt the greens in and remove the rosemary stems. Let sit 5 minutes off the heat before serving.

HONEY BAKED LENTILS

Steps:

• In a dutch oven or saucepan combine lentils, bay leaf, 5 cups water and salt.
• Bring to a boil.
• Cover, reduce heat, and simmer for 30 minutes.
• Discard bay leaf.
• Preheat oven to 350 degrees F.
• In a bowl combine dry mustard, ginger, soy sauce, onions and 1 cup water.
• Add to lentils.
• Pour honey on top.
• Cover tightly.
• Bake for 1 hour.
• Serve over rice.