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Hungarian Lentil Soup
February 19, 2006

I have made this recipe at least ten times and am finally making a review. I have settled on those small black lentils. You can also use WAY MORE lentils than what is mentioned here. I let them soak for about 4 hours, or overnight, it does not matter. If you do not have crushed tomatoes, tomato sauce works fine. I save money by using dried parsley because it is so expensive to buy it fresh where I live. They make you buy a huge bundle of it. Thanks for the recipe! Also, this is HUGE: It tastes WAY WAY WAY better the 2nd day. If you eat it fresh out of the pan, it is so-so, but if you put it in a big jar and eat it the next day, Mmmmmm.......

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