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Traditional lentil soup flavoured with carrots, potatoes, and bay leaf, ready to serve
Hot lentil soup with vegetables and spices, sprinkled with fresh parsley

Lentil soup

Author: Flavelo
Recipes Soups
Lentils are one of our oldest foods. The secret to cooking them is finding the balance between the hard skin and floury interior. Good lentil soup is thick, creamy, and rich, completed by smoky flavours and a drop of acidity. Superstition says it brings wealth, but the flavour experience is a gain in itself.
🕒 Prep Time 2 hrs 10 mins
🍳 Cook Time 40 mins
⌛ Total Time 2 hrs 50 mins
🍽️ Servings 5 servings
🔥 Calories 320 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large pot
  • Colander

Allergen Information

⚠️ Milk

Instructions

1 ✓

Soak lentils in cold water for 2 hours, then drain.

Tip: During rehydration, grains absorb water, so they don't burst as easily when cooking.
2 ✓

Sauté chopped onion and garlic in oil, then add vegetables.

Tip: Frying in fat releases flavour compounds from onion and vegetables.
3 ✓

Sprinkle with paprika, add lentils, and cover with water.

Tip: Dissolve paprika in hot fat (colour and flavour release), but careful not to burn it or it becomes bitter.
4 ✓

Season (except vinegar!), and cook until tender in approx. 30-40 minutes.

Tip: Add salt only towards the end so lentil skins don't harden.
5 ✓

Finally, season with vinegar and sour cream.

Tip: Vinegar's acidity counteracts the 'heavy' taste of starch, making the dish fresher.

Recipe FAQ

Why did the lentils stay hard?
You likely added acidic ingredients (vinegar, lemon, tomato) at the start of cooking. Acid hardens plant fibres.
Do I need to soak?
Although lentils cook faster than beans, soaking helps even softening and makes them easier to digest.

Ingredients

  • 250 g Lentils
  • 1 whole Onion
  • 2 cloves Garlic
  • 2 whole Carrots
  • 1 whole Parsnip
  • 1 whole Celeriac (or celery stick)
  • 2 leaves Bay leaves
  • 1 tsp Sweet paprika
  • 1 tsp Salt
  • 0.5 tsp Pepper
  • 2 tbsp Oil
  • 1.5 l Water or stock
  • 1 tbsp Vinegar
  • 100 g Sour cream