This Hungarian lentil soup is straightforward and comforting. It comes together quickly with basic ingredients and has a gentle smokiness from paprika. It’s a good choice when you want something warming without much fuss.
The Story Behind This Recipe
Growing up, lentil soup was a weekday staple in my family, especially during the colder months. My grandmother’s version always had a pinch of smoked paprika, which gave it a subtle earthiness that set it apart from other soups.
I like making this soup on days when I want a filling lunch but don’t want to spend hours in the kitchen. The recipe uses pantry staples and relies on slow-simmered lentils and simple vegetables.
One good habit is to soak the lentils for about 30 minutes if you have the time. It helps them cook evenly and reduces cooking time. Leaving the paprika toward the end keeps its flavor bright without turning bitter.
I often serve it with a hunk of crusty bread or a dollop of sour cream to balance the smoky notes. Everyone in my house appreciates how easy it is to make but how warming and satisfying the flavors are.
If you want to switch it up, adding some diced smoked sausage or a few fresh herbs at the end works well. It’s also a great dish to double and have leftovers for quick meals.
Cuisine: Hungarian
Course: Lunch
Servings: 4
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes
Ingredients
- 1 cup brown lentils, rinsed
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 celery stalk, diced
- 1 tablespoon olive oil
- 1 tablespoon smoked paprika
- 1 bay leaf
- 1/2 teaspoon caraway seeds (optional)
- 4 cups vegetable broth or water
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Step 1. Heat olive oil in a large pot over medium heat.
- Step 2. Add onion, carrot, and celery. Cook until vegetables soften, about 5 minutes.
- Step 3. Stir in garlic and cook for another minute.
- Step 4. Add rinsed lentils, smoked paprika, bay leaf, and caraway seeds if using. Stir to combine.
- Step 5. Pour in the vegetable broth or water and bring to a boil.
- Step 6. Reduce heat and let the soup simmer gently until lentils are tender, about 25 minutes.
- Step 7. Remove bay leaf, season with salt and pepper to taste.
- Step 8. Ladle into bowls and garnish with chopped fresh parsley.
Tips for Success
- Soak lentils for 20-30 minutes to speed up cooking if you have extra time.
- Add chopped smoked sausage or bacon for a non-vegetarian version.
- Use vegetable broth for more depth, but water works fine too.
- Serve with a dollop of sour cream or plain yogurt for creaminess.
- Caraway seeds are optional but add an authentic touch.
Variations & Substitutions
- Add diced tomatoes or tomato paste for a slightly tangy twist.
- Stir in chopped kale or spinach during the last 5 minutes for extra greens.
- Swap brown lentils for green lentils or split red lentils but adjust cooking time accordingly.
