Hungarian Lentil Soup

A lentil soup recipe with onions, garlic, carrots, celery, tomatoes, paprika and bay leaves to flavor this comforting dish that is easy to make.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 30 mins
• Calories: 258 Calories

Ingredients

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

Recipe Instructions

Step 1

Heat oil in a large stockpot. Sauté onions until they are glossy. Stir in carrots, celery, garlic, and paprika, and sauté for 10 minutes.

Step 2

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.

Step 3

Sprinkle soup with Parmesan and parsley before serving.