Hungarian Lentil Soup
Warm, hearty, and delightfully nutritious, Hungarian Lentil Soup is the ultimate comfort food with a European twist. Packed with earthy lentils, tender vegetables like carrots, celery, and potatoes, and infused with the smoky sweetness of Hungarian sweet paprika, this one-pot wonder is both flavorful and satisfying. A splash of red wine vinegar adds a tangy depth, while fresh parsley provides a vibrant finish. Perfect for cozy weeknight dinners or meal prep, this soup comes together in just under an hour and pairs beautifully with crusty bread. Whether you serve it as is or with a dollop of sour cream for creaminess, this vegetarian-friendly recipe is a comforting choice that’s rich in nutrients and bold flavors.
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Recipe Information
Ingredients
- 1 cup brown or green lentils
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 2 medium potatoes, peeled and cubed
- 1.5 tablespoons sweet paprika
- 1 bay leaf
- 6 cups vegetable broth
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh parsley, chopped
- 0.25 cup sour cream (optional, for serving)
- optional bread (optional, for serving)
Instructions
Rinse the lentils under cold running water and set aside.
In a large soup pot, heat the olive oil over medium heat.
Add the diced onion and sauté for 3-4 minutes until it becomes translucent.
Stir in the minced garlic, diced carrots, and diced celery, and cook for an additional 5 minutes, stirring occasionally.
Add the sweet paprika to the pot and mix well to evenly coat the vegetables.
Stir in the lentils, cubed potatoes, and the bay leaf.
Pour in the vegetable broth and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let the soup simmer for about 30-35 minutes or until the lentils and vegetables are tender.
Season the soup with salt and black pepper to taste.
Stir in the red wine vinegar for a tangy depth of flavor.
Remove and discard the bay leaf before serving.
Serve the Hungarian Lentil Soup hot, garnished with chopped fresh parsley. Optionally, add a dollop of sour cream to each bowl for a creamy finish.
Pair with crusty bread if desired.
Nutrition Facts
Calories |
1737 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.6 g | 70% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 6184 mg | 269% | |
| Total Carbohydrate | 262.0 g | 95% | |
| Dietary Fiber | 53.8 g | 192% | |
| Total Sugars | 48.3 g | ||
| Protein | 60.5 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 630 mg | 48% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 6740 mg | 143% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
