Hungarian Red Lentil Soup Vegan 8 Recipe

Ever crave something cozy yet zesty that feels like a warm hug on a chilly day? Dive into this aromatic journey where hearty red lentils meet a vibrant medley of veggies, kissed by the subtle spice of paprika. This bowl of goodness is not just a meal; it’s an experience that’ll have you swooning for seconds.

I adore my Hungarian Red Lentil Soup, which mingles digestive vegetables like onion, carrot, and celery with the warm, welcoming tones of sweet and smoked paprika. The red lentils provide a meaty source of protein and fiber, and the thyme and a good squeeze of lemon really take the flavor to the next level.

This is a vegan soup that is hearty and nourishing and will stick to your ribs.

Ingredients

• Olive Oil: Rich in healthy monounsaturated fats, enhances flavor.
• Red Lentils: High in protein and fiber; adds heartiness.
• Onion: Provides a base flavor; rich in antioxidants.
• Garlic: Boosts immune function, adds pungency.
• Carrots: Sweetness and beta-carotene; supports vision.
• Celery: Adds crunch; excellent source of antioxidants.
• Red Bell Pepper: Sweetness, vitamin C, and a pop of color.
• Sweet Paprika: Mildly sweet spice; adds depth to the soup.
• Smoked Paprika: Introduces a smoky flavor without meat.
• Vegetable Broth: Base for soup; enhances overall flavor profile.
• Lemon Juice: Adds tanginess and boosts vitamin C content.

Ingredient Quantities

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 red bell pepper, diced
• 2 teaspoons sweet paprika
• 1/2 teaspoon smoked paprika
• 1 cup red lentils, rinsed
• 6 cups vegetable broth
• 1 bay leaf
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Juice of 1 lemon
• Fresh parsley, chopped (for garnish)

How to Make this

1. In a big pot, warm the olive oil over medium heat. Add the cut-up onion and cook until see-through, about 5 minutes.

2. Mix in the garlic and the diced vegetables: carrot, celery, and red bell pepper. Cook, with occasional stirring, for another 5 minutes.

3. Incorporate the sweet paprika and smoked paprika into the mixture, so that the vegetables are evenly coated.

4. Place the prepped red lentils in a colander and rinse them until the water runs clear. Add the rinsed lentils to the pot and stir to combine with the vegetables and spices.

5. Add the bay leaf and dried thyme. Stir well and pour in the vegetable broth.

6. Take the mixture to a boil, and then reduce the heat to low and let it simmer uncovered for about 20-25 minutes, or until the lentils are tender.

7. Take the bay leaf out of the soup.

8. Taste and adjust seasoning, using salt and pepper. It shouldn’t be bland but shouldn’t be seasoned too far in front either. Save some conscious seasoning for the end.

9. Whisk in the juice of 1 lemon to create a not-too-sweet, refreshing sauce with a touch of acidity.

10. Serve the soup steaming, with freshly diced parsley as a garnish.

Equipment Needed

1. Large pot
2. Stirring spoon
3. Cutting board
4. Chef’s knife
5. Measuring spoons
6. Measuring cups
7. Colander
8. Lemon juicer
9. Whisk
10. Ladle

FAQ

• Q: Can I use a different type of lentil?Different varieties of lentils can be used in this recipe, but red lentils are the most common and preferred choice. They have a sweet and slightly nutty flavor, and red lentils cook quickly, breaking down into a creamy soup-like texture. Green or brown lentils can be substituted for red lentils; just be sure to adjust the cooking time.
• Q: Is there a substitute for smoked paprika?A: Unique smoky flavor comes from smoked paprika, but you could also use regular paprika or even a bit of chipotle powder to give these the same smoky essence.
• Q: How do I make this soup spicier?Add more heat to the soup by adding one of the following: cayenne pepper, chopped fresh chili, or some other form of fire in the compost heap.
• Q: How long does the soup keep in the fridge?A: An airtight container is a must if you want to keep soup in the fridge for a few days. Otherwise, your soup will smell and taste like whatever is else in the fridge. And you can store it in the fridge for anywhere between 3 to 5 days.
• Q: Can I freeze the soup?A: Yes, this soup does quite well in being frozen. Let it cool completely, then move it into containers that do not let air in, or freezer bags. You may keep it in the freezer for as long as 3 months.
• Q: What can I serve with this soup?Accompany with crispy bread or a side salad to round out the meal.

Hungarian Red Lentil Soup Vegan 8 Recipe Substitutions and Variations

Coconut oil or avocado oil can be used as a substitute for olive oil.
Red bell pepper: If red bell peppers are not available, you may use yellow or orange bell peppers instead.
Paprika, sweet: If you don’t have this ingredient, replace it with standard paprika.
Smoked paprika can be replaced with chipotle powder, which will give you the same smoky flavor.
Substitutes for red lentils:

Replace with:
Yellow lentils.
Split peas.

Pro Tips

1. For enhanced flavor, consider roasting the carrots, celery, and red bell pepper in the oven with a drizzle of olive oil and a pinch of salt before adding them to the pot. This will deepen the soup’s flavors with a caramelized edge.

2. When sautéing the onions, add a pinch of salt to help them sweat and release their natural sweetness more quickly. This will also enhance the overall taste of the soup.

3. If you prefer a thicker soup, use an immersion blender to partially blend the soup after it has simmered. This will create a creamy texture while keeping some lentils and vegetables intact for added texture.

4. Add a small amount of cayenne pepper or chili flakes with the paprika if you enjoy a bit of heat. This will give the soup an extra spicy kick.

5. Allow the soup to cool slightly and sit covered for 10-15 minutes after adding the lemon juice before serving. This rest time will let the flavors meld together further, enhancing the depth of the soup.