Lentil Paprika Soup

    (438)
    2 hours

    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.


    335 people made this

    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 

    1. In a large stockpot, fry the onions in oil until they are transparent. Stir in garlic, paprika, celery, carrots, and fry further 10 minutes.
    2. 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.
    3. Sprinkle the soup with parsley and Parmesan cheese before serving.

    Similar Recipes

    Recently Viewed

    Lentil Paprika Soup
    Lentil Paprika Soup

    Reviews and Ratings
    Global Ratings:
    (438)

    Reviews in English (327)

    by
    3

    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

    by
    2

    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

    by
    1

    This soup was SOO GOOD! I shared it with my neighbours, and we all agreed that we will be eating this stuff all winter. Very economical, too. Lentils are cheap, and if you can get a good deal on the chicken stock, then the whole thing costs very little to make.  -  08 Oct 2008

    See more reviews View all reviews ›

    More Collections

    Similar Recipes