A Recipe for Hungarian Lentil Soup

This soup is probably more of a winter soup but it is very tasty and healthy so I don’t think that it really matters. Anyway today is the Hungarian Grand Prix so I don’t really care.

Hungarian Lentil Soup


Recipe: Hungarian Lentil Soup


  • 1 Medium Onion – Finely diced
  • 1 Carrot – Finely diced
  • 1 tsp Butter
  • 1 Clove of Garlic
  • 1/2 cup or 100g of Dried Lentils – I used red split
  • 1/2 tsp Chilli
  • 1 tsp Smoked Paprika
  • 2 Tomatoes – Roughly chopped
  • 1 tsp White Wine Vinegar


  1. Sweat the carrots and onions on a low heat in the butter for about 10 minutes until they are soft
  2. Add the garlic to the carrots and onions and cook for a few minutes
  3. Tip the rest of the ingredients into the pan and add about 750ml of water (or ideally, stock). Bring to the boil and reduce the heat to a simmer.
  4. Cook on a gentle heat for about 30 minutes until the lentils are thoroughly cooked
  5. Season to taste and serve with a spoonful of yoghurt, sour cream or creme fraiche

Quick notes

A small bowl of this (without the yoghurt) is 4 of the new WeightWatchers points


To bulk this soup up you can add some smoked bacon or sausage. If you do, reduce the amount of smoked paprika.

Preparation time: 5 minute(s)

Cooking time: 40 minute(s)

Diet type: Vegetarian

Diet tags: Low calorie

Number of servings (yield): 2