HUNGARIAN Lentil Soup

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* Exported from MasterCook *

 

Lentil Soup (Lencseleves)

 

Recipe By :June Meyer, Edited for Vegetarian diets

Serving Size : 6 Preparation Time :0:00

Categories : Soups Vegetarian

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound dried lentils -- washed and drained

1/4 cup oil

2 medium onions -- chopped

1 parsnip or parsley root -- chopped

2 medium carrots -- sliced

1 cup sliced celery

8 cups water

1 teaspoon salt -- or to taste

3 whole black peppercorns -- approximately

2 whole cloves

2 bay leaves

1 large potato -- peeled and grated

4 ounces soy-based breakfast links (smoked)

2 tablespoons good vinegar

 

In a large pot, heat oil and add carrots, root vegetable and onions. Saute until

onions are golden.

Add lentils, water, celery, and seasonings. Grate the potato into the mixture

and add links.

Simmer covered 1 hour until lentils and vegetables are tender.

Remove bay leaves. Add vinegar just before serving and adjust salt.

Variation: Mongol Soup - Add one can of tomato paste and two cans of water to

the cooked lentil soup and puree it.

 

Cuisine:

" Hungarian "

Source:

" June Meyer's Authentic Hungarian,

http://homepage.interaccess.com/~june4/ "

S(List Mail From):

" Pat Hanneman (kitpath) on 29 Sep 1999 "

 

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Per serving: 484 Calories (kcal); 12g Total Fat; (20% calories from fat); 26g

Protein; 74g Carbohydrate; 0mg Cholesterol; 538mg Sodium

Food Exchanges: 4 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0

Other Carbohydrates

 

Serving Ideas : crusty bread and salad

 

NOTES : Hungarian soups are usually served in the fall and winter months.

Nutr. Assoc. : 0 0 0 20144 0 0 0 0 0 0 0 0 25097 5458

 

 

-:-

Pat Hanneman (ICQ 50232533)

http://home.earthlink.net/~kitpath/

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