Hungarian lentil soup
A hearty, rustic soup with tender lentils, sweet paprika, and a rich tomato-onion base, perfect for a comforting meal.
- Total time
- 45 min
- Servings
- 4
- Calories
- 220
- Protein
- 12g
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Ingredients
- 1 cup dried green or brown lentils
- 1 medium onion
- 1 large tomato
- 1 tablespoon sweet paprika
- 4 cups vegetable broth
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- 1
Rinse lentils and pick over for debris; set aside.
- 2
Dice onion and tomato; heat oil in a pot over medium heat.
- 3
Sauté onion until soft, about 5 minutes, then stir in paprika.
- 4
Add tomato and cook for 2 minutes, stirring occasionally.
- 5
Pour in broth and lentils; bring to a boil, then reduce heat.
- 6
Simmer covered for 30-35 minutes until lentils are tender.
- 7
Season with salt and pepper; serve hot.
Tools you’ll need
- large pot
- wooden spoon
- knife
- cutting board
- measuring cups and spoons
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