Goulash can be prepared in many ways. I have already shared the recipe of classic goulash and bean goulash, now it’s time to make you acquainted with lentil goulash. The common feature of goulash soups is that they all contain meat and vegetables. In lentil goulash the meat you use can be beef or pork depending on what you prefer. Vinegar is a must in this case, it gives a special flavour to the soup, so do not omit it.
- 350 g (~3/4 lb) brown or green lentils (soaked overnight)
- 350 g (~3/4 lb) pork or beef (boneless), cubed
- 1 big onion, chopped
- 3 garlic cloves, minced
- 2 tbsp lard
- 1 medium tomato, diced
- 1 wax pepper, diced
- salt and pepper to taste
- 1 tsp sweet paprika
- 1 tsp smoked paprika
- 1 bay leaf
- 1 tsp caraway seeds
- 2 liters (~8 1/2 cups) water or stock
- 1 medium carrot, sliced
- 1 medium parsley root, sliced
- 1 medium potato, diced
- a small slice of celeriac, diced
- 1/2 tbsp vinegar
Heat lard in a soup pot. Add the diced meat and stir-fry until all sides turn white. Stir in finely chopped onions and garlic, salt and pepper, and sauté until translucent. Add tomato and wax pepper, and cook for 2-3 minutes. Season with normal and smoked paprika, add caraway seeds and bay leaf. Pour in 400-500 ml of water, cover and slowly simmer until the meat is almost done. Stir regularly and check the water to add more as needed.
Meanwhile peel and slice/dice carrot, parsley root, potato and celeriac. Once the meat is almost cooked, add lentils and the prepared vegetables, pour in 2 liters / 8 1/2 cups of stock or water, give it a stir and cook until tender. Adjust salt and pepper. Once the soup is done, turn off the heat and flavour the soup with some vinegar.