About this recipe:This lentil soup recipe is based on a traditional Hungarian recipe which uses paprika for flavour. We eat it on New Years day to symbolise good financial fortune for the coming year.
2 tablespoons olive oil
2 large onions, diced
1 clove garlic, minced
1/2 teaspoon paprika
2 stalks celery, diced
3 carrots, diced
1 (700g) jar passata
1.5L (2 1/2 pints) chicken stock
275g (10 oz) lentils - soaked, rinsed and drained
2 bay leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
175ml (6 fl oz) white wine
small handful chopped fresh parsley
50g (2 oz) grated Parmesan cheese (optional)
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:30min › Cook:1hr30min › Ready in:2hr
In a large stockpot, sauté the onions in oil until they are translucent. Stir in garlic, paprika, celery, carrots, and sauté for 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.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.