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Hungarian Hot Sausage and Lentil Stoup Recipe

Hungarian Hot Sausage and Lentil Stoup

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Average Rating:

Total Reviews: 146

Showing 31-40 of 146

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  • on October 13, 2009

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    The soup is delicious. With a salad and pumpernickle bread it's also supper.
    As we approach the colder weather this soup goes on the menu!

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  • on October 03, 2009

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    I have made this recipe several times. Each time I make it, I like it more! While my father was still alive, I would make this in big batches and freeze in 2 cup batches as "homemade frozen meals" for him. He loved it too!
    If you haven't made it before, you may choose to add more liquid, it all depends on how "stewy" you like your soup.
    I love kale, but instead add spinach to my version. I not a picky eater, but I have an aversion to overcooked spinach! So instead of adding it to the pot, I add it to my bowl right before eating. I serve myself a good 1-1/2 to 2 cup serving and pile on a hefty handful of spinach. My bowls are big which makes it easy to mix in the greens... SOOO delicious! Wish I had some now!

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  • on September 17, 2009

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    I knew while I was cooking it that it was going to become a family favorite. And it certainly hit the spot!
    I used hot Italian sausage, tripled the spices, and doubled the amount of kale.
    We ate it with warm, crusty organic multigrain bread and irish butter.
    What's not to love?!
    Grazie mille Rachael!

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  • on February 28, 2009

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    I had a lot of fun making this stoup. I wanted to take a picture of it before I added the stock because it was just so pretty with the rosemary stems and carrots and tomatoes. My apartment smelled like heaven while it was simmering! It didn't have quite as much heat as I would have liked because I used mild sausage and only added about half a teaspoon of red pepper flakes. I'll use more next time or find the hot sausage.

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  • on September 29, 2008

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    My family loved this stoup. Made a few changes, used sweet italian sausage but added some red pepper flakes for a little heat (we don't like hot food left out the mushrooms all together diced the carrots instead of shredding and it was very tasty. I agree left overs are great as well. It thickened instead of watering it down with stock reheated in skillet and put it over rice another great meal.

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  • on February 17, 2008

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    I made this yesterday morning so that I could refrigerate it and reheat later that day. After I read the other reviews, there seemed to be a consensus that it was better leftover. It is an amazing dish. I used Italian sweet sausage cause that is what I had. I also used cremini mushrooms, which are baby portabellos anyway. I also subbed spinach for the kale, but did not add it til serving time. We loved it, with crusty ciabatta bread. The bread didn't need butter or EVOO, just mop up the sauce with it. I am glad there is enough left to have it again. Thanks everyone for your comments, and thanks Rachel. Love your earthy dishes.

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  • on January 28, 2008

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    My husband and I LOVE this recipe. We cook it at least once a week in the colder months. I skip the mushrooms and use spinach instead of kale/chard. Sometimes, for a little extra kick, I add a little hot sauce while it is cooking. It's easy to make and it tastes great! It is also very colorful, which makes it fun to eat.

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  • on January 12, 2008

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    The only thing to say is GREAT !!!

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  • on January 02, 2008

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    This stoup was spicy and favorful. I added more sausage and mushroom than the recipe called for and it was awesome. I went to 4 grocery stores to find the fire-roasted tomatoes though. If you haven't tried it yet, try Rachael's Ribollita. Delicious too!

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  • on December 08, 2007

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    This recipe is so comforting, quick and delicious. Definitely invest in the smoked paprika..it makes the dish really wonderful and earthy.

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