Hungarian Lentil Stew

This hearty stew was inspired by a recipe from San Francisco’s Bar Tartine, as featured in Sunset magazine. Our version is every bit of flavorful, but relies on easy-to-find pantry staples. Like most stews, its flavors benefit from having a little extra time to meld, so consider making it a day in advance.

Yield: All recipes serve 2 people

Chef Notes: Chef Notes: If you’d prefer a vegan version, simply omit the sausage from this dish, and skip the dollop of sour cream on top. If you’re not a fan of smoked kielbasa, swap in your favorite substitute: Sweet or spicy Italian, Spanish chorizo, or even bratwurst would all work well here.

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Components

• Charred vegetables

• Garlic purée

• Stew

• Broiled sausage

• Sour cream

• Green onions

• Cilantro

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Mise

Char vegetables: Heat a large cast-iron skillet over medium-high heat. Melt lard in pan and add onion, bell peppers, and mushrooms. Cook, stirring occasionally, until vegetables are well charred on the edges but not blackened, about 15 minutes. Let cool, then chop coarsely.

Puree garlic: In a blender, combine 2 c broth, garlic, and red pepper flake. Purée until smooth.

Make stew: Add garlic purée, remaining 4 c broth, tomatoes, lentils, and bay leaves to a large, heavy pot. Cover and bring almost to a simmer over medium heat (do not let boil). Add paprika and reserved charred vegetables and simmer gently, covered, until lentils begin to fall apart and thicken the soup, about 20 minutes.

Broil sausage: While soup is simmering, slice sausage and place on a sheet pan. Broil over high heat until sausage is sizzling and casings have crisped, flipping once, about 5–7 minutes total. Remove from oven and set aside.

Finish

When soup is ready, stir in vinegar and salt and season with black pepper to taste. Adjust seasonings as needed.

Ladle soup into bowls and top each bowl with broiled sausage, sour cream, scallions, and cilantro.

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