Lencseleves

Lencseleves Recipe from Hungary - Lentil Soup with Sausage and Vegetables

Region / culture: Hungary | Preparation time: 15 minutes | Cooking time: 1 hour | Servings: 6

Introduction

Lencseleves, also known as Hungarian Lentil Soup, is a hearty and flavorful dish that is perfect for a cold winter day. This soup is packed with protein and fiber from the lentils, as well as a variety of vegetables and seasonings that give it a rich and satisfying flavor.

History

Lencseleves has been a staple in Hungarian cuisine for centuries. Lentils have long been a popular ingredient in Hungarian cooking, as they are nutritious, affordable, and easy to cook. This soup is often served as a main course, accompanied by crusty bread and a simple salad.

Ingredients

1 lb (454 g) dried lentils, washed and drained
0.25 cup of lard, bacon drippings, or oil
2 medium onions, chopped
1 parsnip or parsley root, chopped
2 medium carrots, sliced
1 cup sliced celery
8 cups of water
1 tsp salt, to taste
several whole black peppercorns
2 whole cloves
2 bay leaves
1 large potato, peeled and grated
2 large links or 4 small links of smoked sausage, skin pricked with a fork
2 tbsp good vinegar

How to prepare

In a large pot, heat the fat and add the carrots, root vegetables, and onions.
Saute until the onions are golden.
Add the lentils, water, celery, and seasonings.
Grate the potato into the mixture and add the sausage.
Simmer covered for 1 hour until the lentils and vegetables are tender.
Remove the bay leaves.
Add the vinegar just before serving and adjust the salt.
Serve with a crusty bread and salad.

Variations

For a vegetarian version, omit the smoked sausage and use vegetable broth instead of water.
Add diced tomatoes or bell peppers for a pop of color and flavor.
Stir in a dollop of sour cream or yogurt before serving for added creaminess.

Cooking Tips & Tricks

Be sure to wash and drain the lentils before adding them to the soup to remove any dirt or debris.

- Pricking the skin of the smoked sausage with a fork before adding it to the soup will allow the flavors to infuse more easily.

- Adjust the seasonings to taste, adding more salt or vinegar as needed to enhance the flavors of the soup.

Serving Suggestions

Lencseleves is best served hot, accompanied by crusty bread and a simple salad.

Cooking Techniques

Simmering the soup covered allows the flavors to meld together and the lentils to cook evenly.

- Grating the potato into the soup helps to thicken the broth and add a creamy texture.

Ingredient Substitutions

You can use any type of lentils for this recipe, such as green or brown lentils.

- Substitute other root vegetables, such as parsnips or turnips, for the parsley root.

Make Ahead Tips

Lencseleves can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Presentation Ideas

Garnish each bowl of Lencseleves with a sprig of fresh parsley or a dollop of sour cream for a beautiful presentation.

Pairing Recommendations

Lencseleves pairs well with a light and crisp white wine, such as a Sauvignon Blanc or Pinot Grigio.

Storage and Reheating Instructions

Store any leftovers of Lencseleves in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Nutrition Information

Calories per serving

Each serving of Lencseleves contains approximately 300 calories.

Carbohydrates

Each serving of Lencseleves contains approximately 30 grams of carbohydrates.

Fats

Each serving of Lencseleves contains approximately 10 grams of fat.

Proteins

Each serving of Lencseleves contains approximately 15 grams of protein.

Vitamins and minerals

Lencseleves is a good source of vitamins and minerals, including vitamin A, vitamin C, iron, and potassium.

Alergens

Lencseleves contains gluten from the smoked sausage. It may also contain traces of other allergens, depending on the specific ingredients used.

Summary

Lencseleves is a nutritious and satisfying dish that is high in protein and fiber. It is a good source of vitamins and minerals, making it a healthy choice for a meal.

Summary

Lencseleves is a delicious and nutritious soup that is perfect for a comforting meal. Packed with protein, fiber, and a variety of vegetables, this dish is sure to warm you up on a cold day. Enjoy it with a side of crusty bread and a simple salad for a complete and satisfying meal.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Lencseleves. It was a warm summer day, just like any other, and I was strolling through the bustling market in my hometown. The air was filled with the enticing smells of freshly baked bread, roasted meats, and aromatic spices. As I perused the various stalls, my eyes fell upon a small, unassuming booth tucked away in a corner.

Curious, I made my way over to the booth and was greeted by an elderly woman with a warm smile. She beckoned me closer and offered me a taste of her homemade Lencseleves. I had never heard of this dish before, but one spoonful was all it took to captivate my taste buds. The soup was rich and hearty, with tender lentils, savory smoked sausage, and a hint of paprika. It was a taste unlike anything I had ever experienced before.

Intrigued by the flavors dancing on my palate, I begged the kind woman for the recipe. She chuckled and agreed to share it with me, on one condition – that I promise to pass it on to future generations. With a grateful heart, I accepted her terms and eagerly jotted down the ingredients and instructions in my tattered recipe book.

Over the years, I have made this Lencseleves countless times, tweaking and perfecting the recipe with each batch. I have shared it with friends and family, who have all fallen in love with its comforting warmth and delicious flavors. Each time I make it, I am transported back to that fateful day at the market, where I discovered a culinary treasure that would become a staple in my kitchen.

The key to a good Lencseleves, as the wise woman had told me, lies in the quality of the ingredients. I always start by soaking dried lentils overnight, allowing them to plump up and soften before cooking. I then sauté onions, garlic, and carrots in a generous amount of butter until they are caramelized and fragrant. Next, I add in the lentils, along with chicken broth, smoked sausage, and a heaping spoonful of Hungarian paprika. I let the soup simmer gently on the stove, allowing the flavors to meld together and the lentils to become tender.

As the soup bubbles away, filling my kitchen with its tantalizing aroma, I can't help but smile. This humble dish, with its roots in the Hungarian countryside, has become a beloved part of my culinary repertoire. It is a reminder of the simple pleasures in life – good food, shared with loved ones, and the joy of discovering a hidden gem in a sea of culinary delights.

I often think back to that kind woman at the market, who shared her recipe with me so freely. I wonder if she knew the impact her simple act of generosity would have on my life. Her gift has brought me so much joy and satisfaction, and I am forever grateful for the chance encounter that led me to this delicious Lencseleves recipe.

So, as I ladle steaming bowls of soup into waiting bowls, I say a silent thank you to the woman who started it all. Her legacy lives on in every spoonful of this flavorful dish, and I know that I will continue to make it for years to come, passing it down to future generations just as she asked me to do. And with each bite, I am transported back to that warm summer day at the market, where a chance meeting changed the course of my culinary journey forever.