Lentil Paprika Soup
Lentil Paprika Soup
This is a Hungarian recipe which uses paprika which is very common in Hungarian cooking. You can make it vegetarian with vegetable stock if you prefer.
Ingredients
Serves: 8
- 2 tablespoons olive oil
- 2 large onions, diced
- 1 clove garlic, crushed
- 1/2 teaspoon paprika
- 2 stalks celery, diced
- 3 carrots, peeled and diced
- 1 jar (700g) passata or pureed tomatoes
- 6 cups (1 1/2 litres) chicken stock
- 1 1/2 cups (300g) green lentils - soaked, rinsed and drained
- 2 bay leaves
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup (190ml) white wine
- small handful chopped fresh parsley
- 60g grated Parmesan cheese (optional)
Directions
Preparation:30min ›
Cook:1hour30min ›
Ready in:2hours
- In a large stockpot, fry the onions in oil until they are transparent. Stir in garlic, paprika, celery, carrots, and fry further 10 minutes.
- Stir in passata, chicken stock, lentils, bay leaves, salt and pepper. Stir well, then add the wine and bring the mixture to the boil. Cook for 1 hour on low to medium heat, or until the lentils are tender.
- Sprinkle the soup with parsley and Parmesan cheese before serving.
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Reviews (5)
Something else. This is very yummy. Here's my take on it: I left out the onions and substituted red wine for the white. I used a cheap Shiraz but as long as you would drink it, it's all good. Just don't use cooking wine...blech. I chose red because white wine is for the lighter "meats" and lentils are the vegeterian equivalent of beef! Now, wine has a tendency to make things seem more salty (chemistry smarties will probably know the reason for this), so for stock, I used a low-sodium stock. - 08 Oct 2008
Used different ingredients. I am originally Hungarian and this was the best lentil soup I've made. I added chopped ham and that just made the soup even heartier. - 08 Oct 2008
This recipe made a huge pot of soup-we had plenty for a couple of days and enough to freeze-delicious and easy. - 08 Oct 2008
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