"This lentil soup is of a Hungarian based recipe and it is traditional to eat lentils during New Years day to symbolize money coming your way for the coming year." — Gabriella
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3 1/2 cups
1 1/2 cups
lentils - soaked, rinsed and drained
ground black pepper
fresh parsley, chopped
grated Parmesan cheese
I have made this recipe at least ten times and am finally making a review. I have settled on those small black lentils. You can also use WAY MORE lentils than what is mentioned here. I let them soak for about 4 hours, or overnight, it does not matter. If you do not have crushed tomatoes, tomato sauce works fine. I save money by using dried parsley because it is so expensive to buy it fresh where I live. They make you buy a huge bundle of it. Thanks for the recipe! Also, this is HUGE: It tastes WAY WAY WAY better the 2nd day. If you eat it fresh out of the pan, it is so-so, but if you put it in a big jar and eat it the next day, Mmmmmm.......
I did not care for this recipe. It's nothing more than a tomato-based vegetable soup with lentils in it.
This is very yummy. Here's my take on it: I left out the onions (DH is allergic) and substituted red wine for the white. I used a cheap Shiraz wine but as long as you would drink it, it's all good. Just don't use cooking wine...blech. I chose red because white wine is for the lighter "meats" and lentils are the vegeterian equivalent of beef! Now, wine has a tendency to make things seem more salty (chemistry smarties will probably know the reason for this), so for stock, I used Glace de Poulet Gold, which is low-sodium, restaurant-quality, and absolutely ROCKS. (NOTE: I am not in any way affiliated with the brand, nor do I own company stock -- a little pun for you clever types). I kept the spices the same, except at the end I added a dash of red pepper flakes for a little kick, as we're a wild and crazy bunch around here.
Wow was this soup good. I had a tri-color lentil blend and I also added spinach, not only did it taste good it looked great. I will be making this again soon!
I am Hungarian American and this was the best lentil soup I've made. I added chopped ham and that just made the soup even heartier.
This recipe made a huge pot of soup-we had plenty for a couple of days and enough to freeze-delicious and easy.
Yummy! I didn't pre-soak the lentils 1st (although I rinsed & drained them). Maybe because of this, the soup required about 2 hours of cooking time. The carrots though weren't soft enough after only one hour. You may need more broth or water depending on how thick you like the soup. I may try it with a small can of crushed tomatoes next time.
This soup was absolutely wonderful! I added some cooked wild rice to the soup to make it a soup with complete protein, and it turned out great. It was absolutely delicious and completely nutritious.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 54
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