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
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.
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.
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.