In Hungary lentil soup is served on the first day to ensure prosperity for the coming year. I never followed this tradition and lentil soup is just another soup I make whenever I think of it. I am not sure where the soaking of lentils came from, to me it never made sense to soak lentils, when in less then 30 minutes of cooking the lentils fall apart anyway.
LENTIL SOUP
1/2 cup green lentils 6 cups chicken stock
1 bay leaf
1 carrot, peeled and thinly sliced
1 Bavarian sausage, thinly sliced
1 sprig of parsley
1/4 cup diced onions
1 garlic clove, minced
2 Tbsp extra virgin olive oil
2 Tbsp flour
1 tsp Hungarian paprika
sour cream
• Wash the lentils and drain.
• Place 6 cups of chicken stock, the lentils and the bay leaf in a medium dutch pot and slowly simmer for twenty minutes.
• Add the carrots, the sausage and the parsley and continue slow simmer.
• Dice the onions and mince the garlic.
• Heat 2 Tbsp of olive oil in a non-stick fry pan.
• Add the onions and sauté on medium heat until translucent.
• Add the garlic and stir in the flour.
• Remove from heat and stir in the paprika.
• Add the onion mixture to the soup and slowly cook for five minutes.
• Serve with sour cream.
