Lentil is very popular in January. At least in Hungary as people eat it hoping for good luck with money for the new year. 🙂 It’s a highly nutritious meal and good to add it to your menu all year round.
This recipe is my favourite when it comes to lentil. It doesn’t need much seasoning really because the soup gets it’s flavour from the chorizo. Instead of chorizo I use kolbász (Hungarian sausage) because it is very similar and I get a cheap supply from my parents, haha. 😉
If the chorizo you are using is salty enough don’t add vegetable stock to the water either because it could get very salty.
Thick Lentil Soup
- 100 g chorizo/kolbász, in one piece
- oil/butter for frying
- 1 onion, chopped
- 2 garlic cloves, finely chopped or crushed
- 250 g red lentils, rinsed in cold water and drained
- 1-2 bay leaf
- 1 l (12-21 fl oz) water
Preparation: couple of minutes to chop the ingredients
Cooking time: 10-15 minutes for frying the onions, garlic and chorizo + 45 minutes cooking.
- Heat the oil or butter in a pot and fry the onion until soft. This takes 5-10 minutes depending on how soft you like your onions.
- Add the garlic and chorizo/kolbász and fry for a few more minutes. You can crush/chop the chorizo when it’s cooked a bit but I keep it whole and serve it on a separate plate accompanying the soup because this way everyone can decide how much to have with their soup.
- Add the lentils and cook for 1-2 minutes.
- Add the bay leaf and top up with enough water to cover the ingredients in the pot.
- Bring to the boil, then cover and simmer for 45 minutes, until the lentils are soft.
- If it’s not thick enough, take the lid off and simmer for a further 5 minutes.
Serve warm with fresh bread or toast.
I came across with this recipe when my daughter started eating with us but didn’t use cutlery yet. It was thick enough for her to eat with her hands or any other method she came up with. 🙂
The original recipe can be found in the Baby-Lead Weaning Cookbook.