This lentil soup dish has a Hungarian influence. Eating lentils on New Year’s Day is customary as a sign that prosperity will come your way in the next year.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 10 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 8 |
Ingredients
- 2 tablespoons olive oil
- 2 large onions, cubed
- 3 carrots, diced
- 2 stalks celery, diced
- 1 teaspoon minced garlic
- ½ teaspoon paprika
- 7 cups chicken stock
- 3 ½ cups crushed tomatoes
- 1 ½ cups lentils – soaked, rinsed and drained
- 2 bay leaves
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¾ cup white wine
- ½ cup grated Parmesan cheese
- 1 sprig fresh parsley, chopped
Instructions
- Heat oil in a large stockpot. Sauté onions until they are glossy. Stir in carrots, celery, garlic, and paprika, and sauté for 10 minutes.
- Stir in chicken stock, tomatoes, lentils, bay leaves, salt, and pepper. Stir well, then add wine and bring the mixture to a boil. Slowly reduce the heat and cook for 1 hour on low to medium heat; or until lentils are tender.
- Sprinkle soup with Parmesan and parsley before serving.
Nutrition Facts
| Calories | 258 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 14 g |
| Protein | 14 g |
| Saturated Fat | 1 g |
| Sodium | 1278 mg |
| Sugars | 7 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
Made it as written and it was really tasty. My husband, however, likes things a bit spicier and suggested next time add a little pepper sauce.
Literally delicious and so easy even I couldn’t mess it up!!
Absolutely delicious and easy to prepare. I added diced potatoes and green beans because I wanted more veggies in it.
Just Ok. I found it bland. I would recommend some garlic and more veggies. Instead of crushed tomatoes, consider some fire roasted tomatoes.
Made this for my 36 residents last Saturday for their supper. They loved it and several of them requested seconds. This recipe is delicious, the seasonings are simple, and it is super easy to throw together.
Made it several times. It is delicious.
I thought this dish was boring.
This is very good!! I used the instant pot and added chicken to it. Awesome
This turned out fantastic! Only change I made was to use vegetable broth in place of chicken broth. So good.
I added 1/2 pound cooked Italian sweet sausage, frozen sweet corn and Hatch medium hot green Chile. Fabulous!
Delicious
Delicious! I also added a bit of cayenne for a spicy kick.
This soup is SO good!!! I could eat it every day. It’s exceptionally healthy too. I did make a few changes… I used one more carrot, one more stalk of celery, another teaspoon of paprika, and used diced tomatoes instead of crushed. I don’t think any of those changes changed the flavor much, just made it a bit heartier. I also added some kale because I had it on hand and I love it! I definitely will make this often!
We found this to be very bland so tried to doctor it up a bit to bring out some flavor. Needs more spices. Also I’m not sure what makes it Hungarian other than the paprika
My wife and I made this soup the other night I love all the fresh vegetables in this Soup. it’s definitely better the next day.
I made this soup with a few alterations. I used 1/2 cup ham pieces cut up and a pre-cooked smoked sausage, and I served with a spoon of sour cream.
I absolutely love it, I will be making again and again.
I just made this soup. I had all the ingredients in the freezer so I thawed and made the soup. I put the onions and carrots in the food processor then followed all the directions but added the following. 5 large leaves of collards and 1/2 tsp of cumin. The cumin was a great addition as it added extra flavor, also I added three cups of dark lentils as I had to use up what was cooked. Soup came great thanks for the recipe
Accidentally doubled the tomatoes and paprika, and it still worked out great.
I used beef broth and red wine instead and it was delicious
Third attempt to enter review since I’m tech challenged. WONDERFUL SOUP! Made some changes: Used about 10 cups stock and at least two of them were beef stock, all low salt. Increased amount of garlic, spices, and veggies by about 1/2 more. Used twice as many lentils. Used the 13 lentil variety that has almost every lentil you can think of. Soaked them and that reduced cooking time, but I also cooked it a little longer anyway. Each day this soup just got better and better! This is one soup that is hard to mess up. I think I will add cabbage next time. It freeze well also, especially with a Food Saver that will vaccum seal the air out.