This delicious lentil soup is one of those hearty peasant dishes known throughout Hungary, and enjoy it with some crusty bread to make this a complete meal.
This satisfying lentil soup was and is today an inexpensive and nutritious meal that is usually served in the fall and winter months. Sometimes this classic soup can be made as a vegan soup or if you choose to make it the way it was original prepared, then add bacon, pork or chicken.
This recipe only takes 30 minutes to cook and a total time of 40 minutes to make it a perfect soup to make on those busy days. The results are well worth, it is such a delicious, hearty and comforting soup, that you will wish you doubled the recipe. Garnish with a hard boiled egg for add protein.
Why we should include lentil's in our diet
Lentil soups has become a popular vegan option and now it is a healthy choice for many. There are different coloured lentils to purchase and they all offer many healthy benefits, such as:
- rich in fiber
- rich in protein
- rich in iron
- excellent source of B vitamins
- magnesium
- high in potassium
- zinc
Ingredients needed for this recipe
Fats: there are options when it comes to how you start with this soup; as a vegan option, start with an oil, however, another option is bacon, and using it as a garnish and the fat to sauté the onions, celery and garlic.
Onion and Garlic: a flavourful base to add to this soup
Celery: has a earthy bold flavour
Broth or Water: I would recommend a broth for added flavour, but water will do
Bay Leaf: is often added to a broth in soups to give a slight hint of a minty flavour
Paprika: suggest sweet Hungarian paprika for the authentic flavour
Thyme: a mild herb with a earthy, minty flavour
Hungarian Lentil Soup (Lencse Leves)
Equipment
- 2 quart or 1.89 liter sauce pot or Dutch oven
Ingredients
- 190g (1 cup) dried lentils, rinsed and drained
- 2 tbsp extra virgin olive oil/unsalted butter (optional: bacon or sausage)
- 1 medium onion, chopped
- 1 celery rib, chopped
- 2 cloves garlic, minced
- 4 cups organic vegetable broth/water
- 2 bay leaf
- 1 tsp Himalayan sea salt
- 1/4 black pepper
- 3 tbsp unsalted butter (can substitute with vegetable oil)
- 3 tbsp all-purpose flour
- 1/2 tsp Hungarian sweet paprika
- 2 stems fresh thyme (or 1 tsp dried)
- garnish with hard boiled egg/croutons/parsley/fresh thyme
Instructions
- Rinse and drain lentils in a seive, then set aside.
- In a medium sauce pot, heat oil over medium heat, add onion and sauté for about 3 minutes, then add the celery, and continue cooking for 1-2 minutes, then add garlic and sauté for another minute. If you are using bacon, cut bacon into strips and over medium-high heat, add to pot stirring occasionally until well cooked and crispy. Remove bacon and reserve the fat, then sauté the onion, celery and garlic. You may need to add 1/2 tablespoon of oil if the bacon is lean.
- Add vegetable broth or water, lentils, bay leaf, salt and pepper. If using dry thyme, add it at this stage. Simmer on low for about 30 minutes until lentils are tender and cooked. The last few minutes, add fresh thyme and bacon if using.
- Making the roux: In a skillet, add butter or oil, when butter is melted or oil is warm, stir in flour to create a paste, then stir in the paprika, and combine well. Add a ladle or two of the soup broth into the skillet, stirring to a smooth consistency. Increase heat to a low boil, then add to soup, stirring to create a smooth creamy texture. Remove the bay leaf's and fresh thyme sprigs before serving.
- Garnish with hard boiled egg, croutons, fresh parsley or fresh thyme. Serve with crusty bread or toasted baguettes.
Notes
Nutrition
How to make this recipe:
Once the ingredients are gathered, measured, lentils are rinsed and drained, onion is chopped, garlic is minced, celery is diced and broth is ready to be added, then you are ready to make this lentil soup. Soups in general are not difficult to make to really get the enjoyment out of a comfort bowl of nutritious goodness.
**If you decide to add butcher’s bacon, start by frying the cut bacon in your pot on medium heat. Once the bacon becomes crispy but not overly crispy, remove to a plate and set aside. Use the bacon fat to saute the onions, celery and garlic. You may need to add a little oil to pot if the bacon was lean.
Once broth is added, then reduce the heat to simmer, allowing the lentils to become tender. Then prepare the roux and add the paprika. Add a couple of ladles of the broth to the roux, then add it to the soup and turn up the heat and using a whisk to blend the flour mixture until it becomes smooth and creamy.
The goal is to have a creamy, and smooth consistency. If it is thick in texture, then add about a half cup of water to thin out the soup.
This soup has a lovely mild taste that is delicious in flavour. To garnish, there are many choices, and here I have added an hard boiled egg and fresh thyme. Hungarian’s enjoy a crust bread with soups, and a dollop of sour cream could be added as well.
Try adding bacon and you will notice the depth of a smoky flavour from the bacon fat when you saute the onions, celery and garlic. Make sure you return the bacon back into the soup before serving.
I add pre cooked ham hock and it’s the best recipe!
Hi Dora,
That sounds delicious!
Thank you for your comment and rating.
Rose