John Myers
Soups: Hungarian. Bell Pepper – Lentil Soup
The perfect soups: hungarian. bell pepper – lentil soup recipe with a picture and simple step-by-step instructions.
- 300 gr Lentils brown
- 0,5 bunch Soup vegetables
- 1 shot Oil
- 1 Potato
- 1 Diced onion
- 0,25 l Red wine
- 3 Garlic cloves chopped
- 1 l Meat broth (cubes)
- 80 g Smoked bacon mixed, diced
- 100 g Hungarian style salami, finely diced
- 1 Red peppers
- 1 Green peppers
- 2 Bay leaves
- 1 tsp Mustard powder
- 1 tbsp Sweet paprika
- 1 tbsp Rose paprika powder
- 1 tbsp Tomato paste
- 1 tbsp Sugar brown
- 1 tsp Coriander spice
- 1 tsp Cardamom spice
- 1 tbsp Marjoram spice
- 1 tsp Thyme spice
- 1 tbsp Gravy (dry powder)
- 0,5 bunch Chopped parsley until smooth
- 1 tsp Allspice, ground
- 1 Msp Clove powder
- Salt
- Black pepper from the mill
- Vanilla sugar
- Vinegar
- Boil the lentils in a saucepan with approx. 2 liters of water without adding salt for approx. 45 minutes until soft.
- Peel or peel the soup vegetables and potatoes. clean and cut into small pieces. Peel the peppers and chop them into small pieces.
- Heat the oil in a saucepan, let the bacon and onion go translucent, garlic, sugar, soup vegetables. Sweat the potato cubes and tomato paste and deglaze with the red wine. Add the spices and cook on a low heat until soft. Gradually pour in the meat stock. Stir in the gravy and briefly bring to the boil. stir in. Season to taste with salt, pepper and vinegar.
- Stir in the peppers, diced salami and parsley, turn off the hob and just let everything cook. Finally, season with salt, pepper, vanilla sugar and sweet and sour vinegar.
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