Hungarian Lentil Soup recipe

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Ingredients

2 tablespoons olive oil
2 large onions, cubed
1 teaspoon minced garlic
3 carrots, diced
2 stalks celery, diced
3 ½ cups crushed tomatoes
1 ½ cups lentils - soaked, rinsed and drained
½ teaspoon salt
½ teaspoon ground black pepper
¾ cup white wine
2 bay leaves
7 cups chicken stock
1 sprig fresh parsley, chopped
½ teaspoon paprika
½ cup grated Parmesan cheese

Nutrition Info

258.1 calories
carbohydrate: 33.5 g
cholesterol: 9.7 mg
fat: 6 g
fiber: 13.7 g
protein: 13.9 g
saturatedFat: 1.4 g
servingSize: -
sodium: 1277.6 mg
sugar: 7.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large stockpot, saute the onions in oil until they are glossy. Stir in garlic, paprika, celery, carrots, and saute for 10 minutes.

  2. Once the vegetables have sauteed for 10 minutes stir in tomatoes, chicken stock, lentils, bay leaves, salt, and pepper. Stir well, then add the wine and bring the mixture to a boil. Slowly reduce the heat and cook for 1 hour on low to medium heat, or until the lentils are tender.

  3. Sprinkle the soup with parsley and Parmesan (optional) before serving.

Recipe Yield

8 servings

Recipe Note

This lentil soup is of a Hungarian based recipe and it is traditional to eat lentils during New Years day to symbolize money coming your way for the coming year.

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