Yellow Pea and Red Lentil Soup

Name: Yellow Pea and Red Lentil Soup (Sárgaborsóleves vöröslencsével)
Cuisine: Hungarian
Ingredients: 50 g/2 oz pancetta or streaky (fatty) smoked bacon, cut into cubes; 50 g/2 oz pancetta or streaky (fatty) smoked bacon, cut into cubes; 1 onion, finely chopped; 150 g/5 oz/generous ⅔ cup dried yellow peas; 115 g/4 oz/½ cup red lentils; 5 ml/1 tsp sweet paprika; 2.5 ml/½ tsp ground cumin; 1.5 litres/2½ pints/6¼ cups chicken stock; 8 parsley sprigs, leaves finely chopped; salt and ground black pepper; salt and ground black pepper; rye bread, to serve

Sárgaborsóleves vöröslencsével

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Food & Cooking of Hungary

By Silvena Rowe

Published 2012

About

Perfect for soups, vegetable purées and stews, pulses feature heavily in Hungarian cuisine and there is a vast variety to be found at the markets. Yellow peas are rich and buttery and red lentils have a sweet, nutty flavour – together they provide a high-protein dish.

Ingredients

50 g/2 oz pancetta or streaky (fatty) smoked bacon, cut into cubes
1 onion, finely

Method

Put the bacon in a large pan over medium-high heat. Stir and cook for 2-3 minutes, or until golden. Add the onion and continue cooking over low heat for 3 minutes.
Add the yellow peas and red lentils, and stir to coat well. Season to taste, add the paprika and cumin, and then the stock.

PER SERVING: Energy 179kcal/757kJ; Protein 12g; Carbohydrate 28g, of which sugars 2g; Fat 3g, of which saturates 1g; Cholesterol 5mg; Calcium 31mg; Fibre 5.1g; Sodium 581mg