LENTIL SOUP WITH SMOKED MEAT
There’s something to be said about the benefits and overall
comfort food possibilities of lentils. Oh, lentils… Not only rich in fiber but
with all the nutritious vitamins that they contain the recently were declared
power food. According to Old Hungarian
tradition lentils are supposed to be served as the first food you eat in the
New Year for prosperity and good fortune. Lentils resemble mini coins = MONEY
in your New Year. No resolutions are
needed, just have a cup of my famous lentil soup and you will reach for the
stars. :)
INGREDIENTS:
- 1 Lb. of lentils – presoaked, change the water 3 times. Unlike beans, lentils just need to be presoaked in water while you are preparing the rest of the ingredients, not overnight.
- 4 Tbs. of olive oil
- 1 red onion – chopped
- 1-1 ½ Lbs. of smoked loin of pork – chopped in tiny cubes
- ½ Lb. of smoked sausage (Hungarian)
- 3 bay leaves
- 20 baby carrots – cut in ¼ inch round pieces
- ½ Jalapeno pepper – chopped
- 4 Qts. Of water
- 1 Tbs. of Hungarian or any sweet paprika
- 2 Tbs. of Vegeta or salt
- 5-6 Tbs. of balsamic or apple cider vinegar
- 1 handful of parsley – chopped
- Sour cream to serve it with (optional)
TO PREPARE THE ROUX: (OPTIONAL)
- 3 Tbs. of olive oil
- 3 Tbs. of all purpose flour
- ½ red onion –chopped
In a non stick pan heat up the olive oil, add the flour,
stirring constantly until the color will become light brown. Now you can add
the chopped onion, mixing everything and cooking it for another 2 minutes
together, stirring often. You can set it
aside until the soup is half way done when you introduce it to the soup,
stirring until all lumps are dissolved and you will see the texture of the
liquid changing into a creamier consistency.
In a 6 Qt. soup dish add the olive oil, chopped onions, smoked
meat and sausage and cook them together until tender. (About 15 minutes). Add the water, bay leaves and seasonings and
cook them together until the smoked meats are cooked and soft. Now you can add the presoaked lentils
(drained from the last soak) and the baby carrots. In about 30 minutes your
soup should be ready. While still cooking, lower the heat to minimum and add
the vinegar, check for seasoning and sprinkle it with parsley.
You can let the soup rest a bit and serve it with 1 Tbs. of sour
cream in each individual plate or you can omit that if you wish. Sliced red
onions and a slice of your freshly baked bread will go along great with this
magnificent comfort soup.
This soup is another one of those that settle and thicken
overnight so it will taste even better the next day.
My family used a thickening agent called a roux towards the
end of the cooking process to give that ultimate creamy texture to the soup. If
you are curve conscious you can omit this because it contains flour but if
you’re one of the daring ones you can add the separately prepared roux to the
soup when the lentils and carrots are halfway cooked, stirring often until the
consistency becomes thick and creamy.
EGESZSEGEDRE!
BON APPETITE!
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