Hungarian Lentil Soup

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The robust cooking of hungary is represented by this flavorful soup, best served with some flaky potato biscuits (pogacsa).

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Steps

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Make croutons: melt butter with olive oil in heavy large skillet over medium heat.

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Add bread cubes and stir gently until golden brown.

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Drain on paper towels and set side.

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Melt 1 t.

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Butter in heavy dutch oven over mediium heat.

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Add ham and cook 5 minutes , stirring occasionally.

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Add 6 cups stock , lentils , chili , and savory.

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Cover and bring to boil.

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Reduce heat and simmer until lentils are tender but firm to bire , stirring occasionall , about 30 minutes.

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Heat oil in heavy large skillet over medium heat.

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Add onions , carrots and bell pepper.

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Stir until vegetables begin to soften , about 5 minutes.

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Add garlic and cook 2 minutes.

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Stir mixture into soup.

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Add enough stock to cover.

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Wipe out skillet.

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Add 3 t.

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Butter and melt over medium-low heat.

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Add flour and stir until light , about 6 minutes.

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Whisk in 2 cups stock.

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Bring to boil , whisking constantly.

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Add to soup.

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Stir in the tomato puree and 3 t.

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Vinegar.

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Bring to boil.

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Reduce heat , cover and simmer 30 minut.

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Ingredients

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unsalted butter, smoked ham, beef stock, lentils, dried red chili, dried savory, olive oil, onions, carrots, red bell pepper, garlic cloves, all-purpose flour, tomato puree, balsamic vinegar, salt & freshly ground black pepper, butter, white bread