Easy Rustic Hungarian Lentil Soup with Smoked Sausage

This Hungarian lentil soup is straightforward to make and fills your kitchen with a warm, smoky aroma. It’s a comforting, one-pot meal with tender lentils and smoky sausage, brightened with a touch of paprika. Great for days when you want something easy but satisfying.

The Story Behind This Recipe

I first tried lentil soup when visiting a family friend from Hungary. Their kitchen smelled of paprika and smoky sausage, something I hadn’t experienced in lentil dishes before. It was simple but felt like a proper, hearty meal.

Cooking this soup at home quickly became a habit when chilly evenings called for something warming but easy. The smoky sausage adds character without extra fuss, and lentils cook quickly, making it a good weeknight option.

I usually like to serve the soup with a slice of crusty bread or a dollop of sour cream on top. It’s the little touches like a sprinkle of fresh parsley at the end that lift it beyond just a midweek meal.

Although it’s Hungarian-inspired, this soup fits easily into winter menus everywhere. It’s comforting without being heavy, and the bell pepper and paprika give it a mild but distinctive flavor. It’s one of those recipes that’s as good for lunch as it is for a simple dinner.

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 smoked sausage (about 8 ounces), sliced
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 carrot, diced
• 1 red bell pepper, diced
• 1 tablespoon olive oil
• 1 tablespoon Hungarian sweet paprika
• 4 cups chicken or vegetable broth
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions

1. Step 1. Heat olive oil in a large pot over medium heat.
2. Step 2. Add the diced onion, carrot, and red bell pepper. Cook, stirring occasionally, until vegetables soften, about 5 minutes.
3. Step 3. Stir in the garlic and paprika. Cook for another minute until fragrant.
4. Step 4. Add the sliced smoked sausage and cook for 2-3 minutes to release flavor.
5. Step 5. Pour in the broth and add rinsed lentils. Bring to a boil.
6. Step 6. Reduce heat to low and simmer, uncovered, until lentils are tender, about 25 minutes.
7. Step 7. Season with salt and pepper to taste.
8. Step 8. Serve hot, garnished with fresh parsley if desired.

Tips for Success

• Use a good quality smoked sausage for the best flavor.
• Rinse lentils well to remove any dust.
• Add a splash of vinegar or lemon juice at the end for brightness.
• If the soup gets too thick, thin with a little water or broth.

Variations & Substitutions

• Swap smoked sausage for chorizo or kielbasa if you prefer.
• Make it vegetarian by skipping the sausage and adding smoked paprika plus a splash of liquid smoke.
• Add a handful of kale or spinach near the end for some greens.
• Use red lentils for a faster-cooking, slightly creamier soup.