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Lentil goulash

Lentil Goulash (Hungarian and Vegetables Style)

Lentil Goulash have a rich taste and it is meatless.
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Prep Time: 30 minutes
Cook Time: 1 hour
Course: Soup
Cuisine: Hungarian
Keyword: cheap, easy, lentils
Servings: 4 people
Author: Myreille

Ingredients

  • 500 grams lentils
  • 4 carrots sliced into bite sized rounds
  • 2 parsnips sliced into bite sized rounds
  • 1 onion medium, (chopped)
  • 2 bay leaves
  • 3 cloves garlic diced
  • 1 teaspoon Hungarian paprika powder (sweet)
  • 1 teaspoon carraway powder
  • pinch of salt
  • 1 tablesppon sunflower (or canola) oil
  • pinch of crushed chilli or fresh jalapeno

Instructions

  • First, wash lentils and soak the lentils for overnight.
  • Heat the oil (or lard) in a large pot (or a Dutch oven) and add the onion and a pinch of salt. Cook slowly until the onions are clear and glassy.
  • Add the carrots and parsnips to the onion, stirring until 2-3 minutes.
  • Remove the pot from the heat and add the paprika powder, stirring, add 2,5 liters water to the meat and back to the heat. Note! If the paprika powder is burn, the soup will be bitter.
  • Add the lentils , bay leaves, garlic, caraway powder and the salt.
  • Bring to a boil, cover, reduce the heat to medium and simmer until lentils is cooked.
  • Sprinkle the soup with crushed chili or fresh jalapeno.