Hungarian Hot Sausage and Lentil Stoup

Name: Hungarian Hot Sausage and Lentil Stoup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Eastern European, European
Ingredients: 680 grams bulk hot Italian sausage; 4 servings Butter, for bread; 237 milliliters pre-shredded carrots, available in sacks in produce department of the market; 946 milliliters kale or chard, a small bunch, veins removed and chopped; 1 liters chicken stock; 4 servings Crusty pumpernickel bread, to pass at table; 397 grams fire roasted chopped tomatoes, such as Muir Glenn or, regular diced tomatoes; 1 bay leaf, fresh or dried; 3 sprigs fresh rosemary, in tact on stems; 3 cloves garlic, chopped; 237 milliliters lentils; 2 Tbsps extra-virgin olive oil, 2 turns of the pan; 1 medium onion, chopped; 2 portobello mushrooms, gills scraped out, chopped; 4 servings Salt and pepper; 1 large starchy potato, peeled and chopped; 2 teaspoons smoked paprika (or substitute a mix of 2 teaspoons cumin, 1 teaspoon sweet paprika and 2 pinches cayenne pepper)

Hungarian Hot Sausage and Lentil Stoup might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains around 52g of protein, 62g of fat, and a total of 1028 calories. Head to the store and pick up canned tomatoes, garlic, pre-shredded carrots, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Heat a medium soup pot over medium high heat.

Ingredients you will need

Soup

Equipment you will use

Pot

Add extra-virgin olive oil, 2 turns of the pan, then add sausage to pot and brown and crumble it, then add garlic, onions and mushrooms. Cook a few minutes, then add carrots, lentils, potato, salt and pepper, bay leaf, paprika or substitute mixture and rosemary (leaves will fall from stems as stoup cooks).

Ingredients you will need

Extra Virgin Olive Oil

Salt And Pepper

Mushrooms

Bay Leaves

Rosemary

Carrot

Lentils

Paprika

Sausage

Garlic

Onion

Potato

Equipment you will use

Frying Pan

Pot

Add tomatoes and broth and cover pot then raise heat to high and bring to a boil. Uncover pot and place heat back a bit but keep stoup at a good rolling boil. Cook 15 minutes until lentils and potatoes are tender. Wilt in greens in small bunches, remove rosemary stems and turn off heat.

Ingredients you will need

Potato

Rosemary

Tomato