Hungarian Lentil Soup

Onions, garlic, carrots, celery, tomatoes, paprika and bay leaves flavor this comforting lentil soup, cooked in an aromatic broth of white wine and chicken stock. Serve with a sprinkling of parsley and Parmesan cheese.

• Calories: 258 Calories

Ingredients

• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 2 tablespoons olive oil
• ½ cup grated Parmesan cheese
• ¾ cup white wine
• 1 teaspoon minced garlic
• ½ teaspoon paprika
• 2 bay leaves
• 2 stalks celery, diced
• 3 carrots, diced
• 7 cups chicken stock
• 2 large onions, cubed
• 3 ½ cups crushed tomatoes
• 1 ½ cups lentils - soaked, rinsed and drained
• 1 sprig fresh parsley, chopped

Recipe Instructions

Step 1

In a large stockpot, saute the onions in oil until they are glossy. Stir in garlic, paprika, celery, carrots, and saute for 10 minutes.

Step 2

Once the vegetables have sauteed for 10 minutes stir in tomatoes, chicken stock, lentils, bay leaves, salt, and pepper. Stir well, then add the wine and bring the mixture to a boil. Slowly reduce the heat and cook for 1 hour on low to medium heat; or until the lentils are tender.

Step 3

Sprinkle the soup with parsley and Parmesan (optional) before serving.