Ingredients with Measurements:
- 1 cup of green lentils
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 red bell pepper, chopped
- 1 tablespoon of tomato paste
- 1 teaspoon of smoked paprika
- 1 teaspoon of dried thyme
- 6 cups of vegetable broth
- Salt and pepper to taste
- 2 tablespoons of olive oil
Special equipment needed:
- Large pot
- Immersion blender (optional)
Step-by-step instructions:
1. Rinse the lentils and set them aside.
2. In a large pot, heat the olive oil over medium heat.
3. Add the chopped onion and garlic and sauté for 2-3 minutes until fragrant.
4. Add the chopped carrots, celery, and red bell pepper and sauté for another 5 minutes.
5. Add the tomato paste, smoked paprika, and dried thyme and stir to combine.
6. Add the vegetable broth and the rinsed lentils to the pot.
7. Bring the soup to a boil, then reduce the heat to low and let it simmer for 30-40 minutes, or until the lentils are tender.
8. Using an immersion blender, blend the soup until it reaches your desired consistency. Alternatively, you can transfer the soup to a blender and blend it in batches.
9. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories: 215
Fat: 6g
Carbohydrates: 31g
Protein: 11g
Fiber: 15g
Substitutions for ingredients:
- You can use any type of lentils instead of green lentils.
- If you don't have smoked paprika, you can use regular paprika or omit it altogether.
- You can use fresh thyme instead of dried thyme.
Variations:
- Add some chopped kale or spinach to the soup for extra nutrition.
- Add some cooked chicken or sausage for a heartier soup.
- Use beef or chicken broth instead of vegetable broth for a different flavor.
Tips and tricks:
- To make the soup creamier, add a splash of heavy cream or coconut milk.
- If the soup is too thick, add more broth or water to thin it out.
- You can make this soup in advance and store it in the fridge for up to 3 days.
Storage instructions:
Store the soup in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Reheat the soup on the stove over medium heat until heated through.
Presentation ideas:
Serve the soup in bowls with a sprinkle of chopped parsley on top.
Garnishes:
Chopped parsley, croutons, or a dollop of sour cream.
Pairings:
Crusty bread, salad, or a grilled cheese sandwich.
Suggested side dishes:
Roasted vegetables, quinoa salad, or garlic bread.
Troubleshooting advice:
- If the soup is too thin, let it simmer for a few more minutes to thicken it up.
- If the soup is too thick, add more broth or water to thin it out.
Food safety advice:
- Make sure to rinse the lentils before using them.
- Store the soup in the fridge within 2 hours of cooking.
- Reheat the soup to an internal temperature of 165°F before serving.
Food history:
Palóc Lentil Soup is a traditional Hungarian dish that originated in the Palóc region of Hungary. It is a hearty and nutritious soup that is perfect for cold winter days.
Flavor profiles:
The soup has a smoky and slightly spicy flavor from the smoked paprika, and a savory and earthy flavor from the lentils and vegetables.
Serving suggestions:
Serve the soup hot with some crusty bread on the side for a complete meal.
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Region: Hungarian