in

Soups: Hungarian. Bell Pepper – Lentil Soup

5 from 7 votes
Course Dinner
Cuisine European
Servings 6 people
Calories 156 kcal

Ingredients
 

  • 300 g 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 Brown sugar
  • 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 pinch Clove powder
  • Salt
  • Black pepper from the mill
  • Vanilla sugar
  • Vinegar

Instructions
 

  • 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.

Nutrition

Serving: 100gCalories: 156kcalCarbohydrates: 13.6gProtein: 12.8gFat: 4.4g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe




Meat: Duck Rillette

Chicory and Banana Salad