Lentil Chowder with Vegetables

Lentil Chowder with Vegetables


½ lb. dry lentils
2 bay leaves
2 tsp sunflower oil
1 onion, chopped
2 carrots, cut up small
3 stalks of celery, cut into small cubes
2 tsp paprika
1 tsp fresh sage, chopped small
1 Tbsp tomato puree


Rinse lentils, and cook covered, with the bay leaves, for 25 minutes.

Drain, setting aside the liquid, and remove bay leaves.

Sautee carrots, celery and onions in oil for 5 minutes.

Add lentils and spices to vegetables.  Add as much of the reserved liquid as needed and cook for 25-30 minutes.

Can be thickened with mashed vegetables.

You may add smoked, cooked pork hock.


(Source: “Karácsonyi és Újévi receptgyüjtemény”, published by Magyar Posta)