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Sour cream lentil soup served
Creamy, silky and substantial lentil soup with sour cream

Sour cream lentil soup

Author: Flavelo
Recipes Main Courses Soups
Lentils are the 'poor man's meat', but in this form, a princely dish. This soup is a lighter, more modern relative of traditional New Year lentil pottage. The acidity and richness of sour cream perfectly counterbalance the floury, earthy nature of lentils, while bay leaf brings that classic Hungarian flavour profile that makes us feel at home.
🕒 Prep Time 15 mins
🍳 Cook Time 35 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 320 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Saucepan.
  • Sieve: for washing lentils.
  • Stick blender.

Allergen Information

⚠️ Milk
⚠️ Celery (in the stock)

Instructions

1 ✓

Sort through lentils (check for small stones!), and wash in a sieve. Peel and chop vegetables.

2 ✓

Sweat onion in fat/oil. Add carrot, garlic, and toss.

Tip: Carrot sweetness will counterbalance sour cream acidity.
3 ✓

Pour in lentils, top up with stock, throw in bay leaf. Simmer under lid until soft (approx. 30-35 mins).

Tip: Add salt only at end of cooking, as lentil skins can stay hard in salty water.
4 ✓

REMOVE bay leaf! (Forbidden to blend this). Blend soup until creamy.

Tip: Bay leaf pieces can remain sharp and very bitter.
5 ✓

Ladle a little hot soup into sour cream, mix until smooth (tempering), then pour back into saucepan. Bring to boil once.

Tip: If you dump cold sour cream into hot soup, it curdles (becomes spotty). Tempering prevents this.
6 ✓

Season with salt, pepper, perhaps a little vinegar or mustard.

Recipe FAQ

Do I need to soak lentils?
Soaking isn't mandatory for lentils, but 1-2 hours soaking shortens cooking time and makes them easier to digest.
Can I add mustard?
Yes! A teaspoon of mustard at the end highlights the lentil flavour very well.

Ingredients

  • 2 tbsp Sunflower oil or lard
  • 1 head Onion
  • 2 cloves Garlic
  • 250 g Lentils (brown or green)
  • 100 g Carrots
  • 1000 ml Vegetable stock (or smoked stock)
  • 150 ml Soured cream (20%)
  • 1 unit Bay leaf
  • 1 tsp Salt
  • 0.5 tsp Ground black pepper