Hungarian lentil soup

    2 hours

    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.

    338 people made this

    Serves: 8 

    • 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)

    Prep:30min  ›  Cook:1hr30min  ›  Ready in:2hr 

    1. In a large stockpot, sauté the onions in oil until they are translucent. Stir in garlic, paprika, celery, carrots, and sauté for 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.

    Parmesan cheese

    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.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (330)


     -  14 Jan 2012


    forgqt the wine bu threw in a couple of rashers of chopped up bacon. Superb!  -  20 Nov 2012


    Made it vegetarian. Make it vegetarian by using vegetable stock instead of chicken stock and don't use the parmezan, or use a veggie alternative.  -  09 May 2010