Yuliya's Blog

Hungarian Red Lentil and Smokie Soup

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The warm spiciness of red lentils and the smoky flavor of the sausage – there is something about this flavor combination that makes this soup so comforting it’s simply irresistible! I also add just a touch of paprika and cumin seeds to give it a bit more complexity. And it’s so fast and easy to make – you can be eating your soup in under 30 minutes. It’s quite thick and almost stew-like in consistency and makes a hearty and delicious supper!


Recipe: Hungarian Red Lentil and Smokie Soup

  • 2 L low-salt or no-salt chicken or beef stock (unless it’s homemade, then the amount of salt should be sufficient for your taste)
  • 3 large potatoes
  • 1 1/4 cup red split lentils
  • 1 large carrot
  • 1 large onion
  • 1 tbsp paprika
  • 1/2 tbsp cumin seeds
  • oil, for frying
  • salt, to taste
  • good quality smokies or smoked sausages, 1 per person
  • parsley, to garnish

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Dice onion, grate carrot. Pour enough oil into a soup pot to lightly coat its bottom. Add onion and carrot; saute on medium for about 5-10 minutes, until onions are soft and have taken up color from carrot.

Add 1 tbsp paprika and 1/2 tbsp cumin seeds; stir-fry briefly to help spices release their flavor.

Add 2 L of chicken stock (beef stock works too)to the pot and bring to a boil.

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Meanwhile, peel and cube potatoes.

Rinse red lentils in a colander under cold running water.

Add lentils and potatoes into the pot, simmer until potatoes are tender.

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Fry smokies (1 per person) in an ungreased frying pan with lid on. Brown well on all sides. With a sharp knife, make several scores on the smokies almost, but not all the way through.

Ladle hot soup into bowls, add a sausage and chopped Italian parsely to each bowl and enjoy!

This soup will keep up to a week in the fridge.

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1 comment for “Hungarian Red Lentil and Smokie Soup

  1. July 8, 2013 at 7:43 am

    Yummy! We will try this with some Greek sausages (horiatiko loukaniko), thank you!!

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