Hungarian Lentil Soup

Name: Hungarian Lentil Soup
Total time: 90
Yield: 8
Ingredients: 2 tablespoons olive oil; 2 large onions, cubed; 3 carrots, diced; 2 stalks celery, diced; 1 teaspoon minced garlic; 0.5 teaspoon paprika; 7 cups chicken stock; 3.5 cups crushed tomatoes; 1.5 cups lentils - soaked, rinsed and drained; 2 bay leaves; 0.5 teaspoon salt; 0.5 teaspoon ground black pepper; 0.75 cup white wine; 0.5 cup grated Parmesan cheese; 1 sprig fresh parsley, chopped

Recipe by Gabriella from allrecipes.com

2 Hr. 30 Mins.

Ingredients

8 servings

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2 tablespoons olive oil
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2 large onions, cubed
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3 carrots, diced
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2 stalks celery, diced
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1 teaspoon minced garlic
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0.5 teaspoon paprika
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7 cups chicken stock
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3.5 cups crushed tomatoes

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1.5 cups lentils - soaked, rinsed and drained
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2 bay leaves
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0.5 teaspoon salt
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0.5 teaspoon ground black pepper
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0.75 cup white wine
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0.5 cup grated Parmesan cheese
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1 sprig fresh parsley, chopped

Instructions

Heat oil in a large stockpot. Sauté onions until they are glossy. Stir in carrots, celery, garlic, and paprika, and sauté for 10 minutes.
Stir in chicken stock, tomatoes, lentils, bay leaves, salt, and pepper. Stir well, then add wine and bring the mixture to a boil. Slowly reduce the heat and cook for 1 hour on low to medium heat; or until lentils are tender.
Sprinkle soup with Parmesan and parsley before serving.