The warm spiciness of red lentils and the smoky flavour of the sausage – there is something about this flavour 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
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.
Rinse red lentils in a colander under cold running water.
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.