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–+ servings
Hungarian lentil soup topped in centre with a dollop of soured cream in a white bowl next to a few scattered green lentils.

A Simple Hungarian Lentil Soup

Spiced with paprika and topped with soured cream, this Hungarian Lentil Soup is as delicious as it is simple.
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Course Soup
Cuisine Hungarian
Servings 4

Ingredients
  

  • 1 onion
  • 2-3 garlic cloves
  • 3-4 tablespoon oil (sunflower or olive)
  • 2 teaspoon paprika
  • 1½ cups (250g) green lentils
  • 5 cups (1250ml) water

Instructions
 

  • Prepare the onion and garlic. Finely chop 1 medium-sized onion and 2 garlic cloves.
  • Fry the onion. Put 3 or 4 tablespoons of oil, such as sunflower or olive oil in a saucepan. Add the finely chopped onion and over a medium heat gently fry the onion for about 5 minutes until it has softened.
  • Fry the garlic and paprika with the onion.  Add 2 finely chopped garlic cloves and 2 teaspoons of sweet paprika to the fried onion. Fry over a low heat for a couple of minutes until the garlic aroma is released. Paprika burns easily, becoming bitter, so take care not cook at too high a heat.
  • Combine all remaining ingredients and cook. Add the dried lentils and enough cold water to generously cover all the ingredients. Bring the mixture to a boil and then turn down the heat so that the soup comes to a gentle simmer.
  • Simmer and Season.  Gently simmer the soup for about 20 to 25 minutes. Add extra water if needed towards the end of the cooking time to give your preferred consistency and volume of soup. Check the seasoning at the end of the cooking time, and add salt and pepper as needed.
  • Ladle into soup bowls, top with a dollop of sour cream and enjoy!
Keyword homemade soup
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