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Lentil Soup
SUBMITTED BY:
Gabriella
PHOTO BY:
AGENTLUCY
"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."
RECIPE RATING:
Read Reviews
(63)
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SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 tablespoons olive oil
2 large onions, cubed
1 teaspoon minced garlic
3 carrots, diced
2 stalks celery, diced
3 1/2 cups crushed tomatoes
1 1/2 cups lentils - soaked, rinsed and drained
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup white wine
2 bay leaves
7 cups chicken stock
1 sprig fresh parsley, chopped
1/2 teaspoon paprika
1/2 cup grated Parmesan cheese
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DIRECTIONS
In a large stockpot, saute the onions in oil until they are glossy. Stir in garlic, paprika, celery, carrots, and saute for 10 minutes.
Once the vegetables have sauteed for 10 minutes stir in tomatoes, chicken stock, lentils, bay leaves, salt, and pepper. Stir well, then add the wine and bring the mixture to a boil. Slowly reduce the heat and cook for 1 hour on low to medium heat; or until the lentils are tender.
Sprinkle the soup with parsley and Parmesan (optional) before serving.
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REVIEWS
Reviewed on Jul. 23, 2003 by
GINAH1
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GINAH1
Jul. 23, 2003
This recipe made a huge pot of soup-we had plenty for a couple of days and enough to freeze-delicious and easy.
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24 users found this review helpful
This recipe made a huge pot of soup-we had plenty for a couple of days and enough to...
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Reviewed on Oct. 28, 2003 by JANESET
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JANESET
Oct. 28, 2003
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!
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11 users found this review helpful
Wow was this soup good. I had a tri-color lentil blend and I also added spinach, not only did...
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Reviewed on Dec. 30, 2005 by
Flannery
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Flannery
Dec. 30, 2005
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.
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10 users found this review helpful
This is very yummy. Here's my take on it: I left out the onions (DH is allergic) and...
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Reviewed on Jul. 2, 2003 by BWURDEMAN
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BWURDEMAN
Jul. 2, 2003
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.
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8 users found this review helpful
I am Hungarian American and this was the best lentil soup I've made. I added chopped ham and...
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Reviewed on Feb. 19, 2006 by Aprille
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Aprille
Feb. 19, 2006
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.......
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5 users found this review helpful
I have made this recipe at least ten times and am finally making a review. I have settled on...
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Reviewed on Dec. 8, 2003 by
TwoDCsPlus1
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TwoDCsPlus1
Dec. 8, 2003
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.
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5 users found this review helpful
This soup was absolutely wonderful! I added some cooked wild rice to the soup to make it a...
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Reviewed on May 10, 2003 by KREINHART
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KREINHART
May 10, 2003
Thank you Gabriella. The best lentil soup I ever made. I definitely will make it again.
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5 users found this review helpful
Thank you Gabriella. The best lentil soup I ever made. I definitely will make it again.
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Reviewed on Dec. 25, 2002 by Shani
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Shani
Dec. 25, 2002
This soup was SOO GOOD! I shared it with my neighbors, and we all agreed that we will be eating this stuff all winter. Very economical, too. Lentils are cheap, and if you can get a good deal on the chicken broth, then the whole thing costs very little to make.
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5 users found this review helpful
This soup was SOO GOOD! I shared it with my neighbors, and we all agreed that we will be...
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Reviewed on Jan. 25, 2004 by FBA
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FBA
Jan. 25, 2004
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.
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4 users found this review helpful
Yummy! I didn't pre-soak the lentils 1st (although I rinsed & drained them). Maybe because...
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Reviewed on Nov. 2, 2003 by LL33TT
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LL33TT
Nov. 2, 2003
My husband loves it. Even my daughter liked it and she does not like lentils. I added brown rice.
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4 users found this review helpful
My husband loves it. Even my daughter liked it and she does not like lentils. I added brown rice.
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