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.

Lencseleves (hungarian Lentil Soup)

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

  1. Rinse the lentils under cold water and set aside.
  2. 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.
  3. Add the garlic, paprika, and bay leaf. Cook for another 2 minutes.
  4. 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.
  5. 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