Hungarian Lentil Soup

Total Time: 1 hr 50 mins Preparation Time: 1 hr 50 mins

Ingredients

• Servings: 6
• 1 tablespoon unsalted butter
• 6 ounces smoked ham, cut into 1/4-inch dice (a generous cup)
• 8 -10 cups beef stock
• 1 lb lentils
• 1 small dried red chili
• 1 pinch dried savory, crumbled
• 1/4 cup olive oil
• 2 medium onions, chopped
• 2 medium carrots, peeled and diced
• 1 medium red bell pepper, diced
• 2 large garlic cloves, minced
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 cup tomato puree
• 4 tablespoons balsamic vinegar or 4 tablespoons red wine vinegar
• salt & freshly ground black pepper (to taste)
• 1/4 cup butter
• 1/4 cup olive oil
• 1/2 loaf bread, crusts trimmed, cubed

Recipe

• 1 make croutons: melt butter with olive oil in heavy large skillet over medium heat. add bread cubes and stir gently until golden brown. drain on paper towels and set side.
• 2 melt 1 t. butter in heavy dutch oven over mediium heat. add ham and cook 5 minutes, stirring occasionally. add 6 cups stock, lentils, chili, and savory. cover and bring to boil. reduce heat and simmer until lentils are tender but firm to bire, stirring occasionall, about 30 minutes.
• 3 heat oil in heavy large skillet over medium heat. add onions, carrots and bell pepper. stir until vegetables begin to soften, about 5 minutes. add garlic and cook 2 minutes. stir mixture into soup. add enough stock to cover.
• 4 wipe out skillet. add 3 t. butter and melt over medium-low heat. add flour and stir until light, about 6 minutes. whisk in 2 cups stock. bring to boil, whisking constantly. add to soup. stir in the tomato puree and 3 t. vinegar. bring to boil. reduce heat, cover and simmer 30 minutes, stirring occasionally. thin soup to desired consistency with stock. season with remaining 1 t. vinegar, salt and generous amount of pepper. discard chili. garnish soup with sauteed croutons and serve.