Lencseleves (hungarian Lentil Soup)
Lencseleves is a traditional Hungarian lentil soup that is hearty, flavorful, and perfect for a comforting meal. This recipe is a staple in Hungarian cuisine and is easy to make with simple ingredients.
Ingredients
- 1 cup dried lentils
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 6 cups vegetable broth
- 1 teaspoon paprika
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Rinse the lentils under cold water and set aside.
- In a large pot, heat the olive oil over medium heat. Add the onions, carrots, and celery. Cook until the vegetables are softened, about 5 minutes.
- Add the garlic, paprika, and bay leaf. Cook for another 2 minutes.
- Pour in the vegetable broth and add the lentils. Bring the soup to a boil, then reduce the heat and simmer for 30-35 minutes, or until the lentils are tender.
- Season with salt and pepper to taste. Remove the bay leaf before serving.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 45 minutes
- Total time:
- 55 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 35g
- Protein
- 15g
- Fat
- 5g
Supplies
Large pot Wooden spoon Measuring cups and spoons
Tools
Knife Cutting board Soup ladle
Serving suggestions
Serve the lencseleves with a slice of crusty bread or a dollop of sour cream for added richness.
Tips & tricks
For extra flavor, you can add a splash of apple cider vinegar or a sprinkle of fresh herbs before serving.
Cost
$5