Hungarian Lentil Stew Food
HUNGARIAN LENTIL SOUP
This lentil soup is of a Hungarian based recipe and it is traditional to eat lentils during New Years day to symbolize money coming your way for the coming year.
Provided by Gabriella
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Yield 8
Number Of Ingredients 15
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.
Nutrition Facts : Calories 258.1 calories, Carbohydrate 33.5 g, Cholesterol 9.7 mg, Fat 6 g, Fiber 13.7 g, Protein 13.9 g, SaturatedFat 1.4 g, Sodium 1277.6 mg, Sugar 7.2 g
HUNGARIAN LENTIL STEW
Provided by Leslie Kaufman
Categories dinner, easy, one pot, soups and stews, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- If desired, place lentils in a bowl with water to cover, and soak overnight; this step may be skipped, but makes lentils more digestible.
- Place a large (5- to 6-quart) saucepan over medium-low heat, and add oil and onion. Sauté until tender, 1 to 2 minutes. Add garlic and paprika, and sauté until garlic is fragrant, 1 minute more. Add lentils, 8 cups water and bay leaves. Increase heat to bring to a boil, then reduce heat to low. Cover and simmer, stirring occasionally, until lentils are tender, about 50 minutes; add water as needed if mixture seems too thick.
- When lentils are tender, in a small bowl stir together sour cream, flour and milk. Add to lentils and simmer 2 to 3 minutes. Add salt, brown sugar, mustard and lemon juice, adjusting amounts as needed for a slightly piquant flavor. If desired, remove and discard bay leaves. Serve hot.
Nutrition Facts : @context http, Calories 370, UnsaturatedFat 6 grams, Carbohydrate 45 grams, Fat 15 grams, Fiber 7 grams, Protein 16 grams, SaturatedFat 7 grams, Sodium 221 milligrams, Sugar 5 grams, TransFat 0 grams
HUNGARIAN LENTIL STEW
Make and share this Hungarian Lentil Stew recipe from Food.com.
Provided by windhorse23
Categories Stew
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- If desired, soak lentils overnight. This step may be skipped but it makes the lentils more digestible.
- Place a large (5-6 quart) saucepan over medium-low heat, add oil and onions and saute onions until tender, about 2 minutes.
- Add garlic and paprika, and saute about another minute.
- Add lentils, 7 cups of water and bay leaves. Increase heat to a boil, then reduce heat to low. cover and simmer, stirring occasionally, until lentils are tender, about 50 minutes. Add water as needed if mixture seems too thick.
- In a small bowl combine sour cream (not low fat), flour and milk. When lentils are tender add this mixture to the pot. Simmer 2-3 minutes. Add salt, brown sugar, mustard and lemon juice.
Nutrition Facts : Calories 382.4, Fat 15.6, SaturatedFat 8.1, Cholesterol 25.8, Sodium 183.3, Carbohydrate 44.5, Fiber 18.3, Sugar 3.8, Protein 17.5
HUNGARIAN PORK AND LENTIL STEW
Make and share this Hungarian Pork and Lentil Stew recipe from Food.com.
Provided by Gingernut
Categories Pork
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large, deep saucepan, heat the olive oil over the high heat. Add in the onion, pork, hot and Hungarian paprika. Stir until browned. It should take about 4 minutes.
- Add in the lentils, thyme, tomato paste, sugar, stock. Season to taste. Bring the mixture to a boil.
- Lower the heat to very minimal. Cover with lid and cook, for approximately 18 minutes, stirring occasionally.
- Uncover and cook for further 25 minutes. Make sure it becomes thick. Remove from the heat, then set aside for about 8 minutes.
- Meanwhile, prepare the tomato. By using a sharp knife, cut the tomato in half, then remove the seeds. Slice the flesh into thin strips.
- To serve, stir in the yoghurt to the stew. Scatter with tomato. To better fill your stomach, serve with some rice.
Nutrition Facts : Calories 213, Fat 7.7, SaturatedFat 2.1, Cholesterol 49.5, Sodium 316.8, Carbohydrate 13.7, Fiber 2.6, Sugar 4.7, Protein 22.3
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