This Hungarian lentil soup is just the kind of homey meal you want when the weather turns cool. It’s got tender lentils, smoky sausage, and a touch of paprika for gentle warmth. Nothing fancy, just straightforward, satisfying food for any night of the week.
The Story Behind This Recipe
I grew up hearing stories about Hungarian dishes from my friend who traveled through Eastern Europe. This lentil soup always came up as a staple for its simplicity and heartiness. It’s the kind of food that sticks to your ribs and makes you feel cozy without needing hours in the kitchen.
Whenever I make this soup, I like to use smoked sausage because it adds that rich depth without much effort. The paprika really ties the flavors together and gives the soup its characteristic Hungarian touch. Just that hint of earthiness feels both warming and a little comforting.
The best part about this soup is that it’s forgiving. Lentils soften up nicely and soak in all those flavors, and the veggies don’t have to be perfect. I usually throw in whatever I have on hand — carrots, onions, celery — and let it all simmer away. It’s one of those dishes that tastes even better the next day.
Serving this soup with a slice of crusty bread feels just right. It’s the sort of meal that invites you to slow down, take a breath, and enjoy a simple, honest bite. Plus, it’s easy enough to whip up whenever you need something warm and reliable.
Cuisine: Hungarian
Course: Dinner
Servings: 4
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
Ingredients
- 1 cup brown or green lentils, rinsed
- 1 tablespoon vegetable oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 cups chicken or vegetable broth
- 1 smoked sausage (about 8 ounces), sliced
- 1 teaspoon sweet paprika
- 1/2 teaspoon smoked paprika (optional)
- 1 bay leaf
- Salt and black pepper, to taste
- Fresh parsley for garnish (optional)
Instructions
- Step 1. Heat oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.
- Step 2. Add the minced garlic and cook for 1 minute more until fragrant.
- Step 3. Stir in the rinsed lentils, smoked sausage slices, sweet paprika, smoked paprika if using, and bay leaf. Mix everything well.
- Step 4. Pour in the broth and bring the soup to a boil. Reduce heat to low and let it simmer gently for 30 to 40 minutes, or until lentils are tender.
- Step 5. Remove the bay leaf. Season with salt and black pepper to taste.
- Step 6. Serve the soup warm, garnished with fresh parsley if desired. A slice of crusty bread on the side makes a nice companion.
Tips for Success
- If you prefer a thicker soup, mash a portion of the lentils against the side of the pot with a spoon and stir.
- Using smoked sausage adds a lot of flavor, but you can also use kielbasa or even a sturdy smoked ham hock for a similar effect.
- Feel free to swap out celery and carrots for other root veggies like parsnip or turnip depending on what you have on hand.
Variations & Substitutions
- For a vegetarian version, omit the sausage and use vegetable broth. Add extra smoked paprika or a dash of liquid smoke to boost flavor.
- A sprinkle of chopped fresh dill can add a nice bright note to the finished dish.
- Try adding a splash of vinegar or lemon juice just before serving to add a bit of tang and brighten the flavors.
