Hungarian Hot Sausage And Lentil Stoup
Serves: 6
Cierra Adams
1 January 1970
Based on User reviews:
58
Spice
49
Sweetness
51
Sourness
39
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
3 cloves
Garlic (chopped)1 medium
Onion (chopped)1 cup
Lentil1
Salt2 tsps
Paprika (smoked)3 sprigs
Rosemary (fresh, in tact on stems)6 cups
Chicken Stock4 cups
KaleDirections:
1
Heat a medium soup pot over medium high heat
2
Add extra-virgin olive oil, 2 turns of the pan, then add sausage to pot and brown and crumble it, then add garlic, onions and mushrooms
3
Cook a few minutes, then add carrots, lentils, potato, salt and pepper, bay leaf, paprika or substitute mixture and rosemary (leaves will fall from stems as stoup cooks)
4
Add tomatoes and broth and cover pot then raise heat to high and bring to a boil
5
Uncover pot and place heat back a bit but keep stoup at a good rolling boil
6
Cook 15 minutes until lentils and potatoes are tender
7
Wilt in greens in small bunches, remove rosemary stems and turn off heat
8
Let stand 5 minutes
9
Serve in shallow bowls with bread and butter to mop up stoup
10
Reheat leftovers thinning it with broth or water