Hungarian Lentil Soup

Ingredients

• 1 tablespoon unsalted butter
• 6 ounces smoked ham, cut into 1/4-inch dice (a generous cup)
• 8-10 cups beef stock
• 1 lb lentils
• 1 small dried red chili
• 1 pinch dried savory, crumbled
• 1/4 cup olive oil
• 2 medium onions, chopped
• 2 medium carrots, peeled and diced
• 1 medium red bell pepper, diced
• 2 large garlic cloves, minced
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 cup tomato puree
• 4 tablespoons balsamic vinegar or red wine vinegar
• salt & freshly ground black pepper (to taste)

Sauteed Croutons

• 1/4 cup butter
• 1/4 cup olive oil
• 1/2 loaf white bread, crusts trimmed, cubed

Directions

1. 1

   Make croutons: melt butter with olive oil in heavy large skillet over medium heat. Add bread cubes and stir gently until golden brown. Drain on paper towels and set side.

2. 2

   Melt 1 T. butter in heavy Dutch oven over mediium heat. Add ham and cook 5 minutes, stirring occasionally. Add 6 cups stock, lentils, chili, and savory. Cover and bring to boil. Reduce heat and simmer until lentils are tender but firm to bire, stirring occasionall, about 30 minutes.

3. 3

   Heat oil in heavy large skillet over medium heat. Add onions, carrots and bell pepper. Stir until vegetables begin to soften, about 5 minutes. Add garlic and cook 2 minutes. Stir mixture into soup. Add enough stock to cover.

4. 4

   Wipe out skillet. Add 3 T. butter and melt over medium-low heat. Add flour and stir until light, about 6 minutes. Whisk in 2 cups stock. Bring to boil, whisking constantly. Add to soup. Stir in the tomato puree and 3 T. vinegar. Bring to boil. Reduce heat, cover and simmer 30 minutes, stirring occasionally. Thin soup to desired consistency with stock. Season with remaining 1 T. vinegar, salt and generous amount of pepper. Discard chili. Garnish soup with Sauteed Croutons and serve.