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Spiced lentil soup served in a bowl
Warming lentil soup seasoned with caraway and paprika

Spiced lentil soup

Author: Flavelo
Recipes Vegetarian & Vegan Soups
Lentils are a mandatory element of New Year, but as a cream soup, they are a warming companion all winter. The earthy taste of the pulses is made Hungarian by the paprika and caraway, and the creamy texture makes one forget the memory of school canteen stews. This soup is thick, nourishing and full of plant protein.
🕒 Prep Time 15 mins
🍳 Cook Time 40 mins
⌛ Total Time 55 mins
🍽️ Servings 4 servings
🔥 Calories 350 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Saucepan
  • Stick blender
  • Sieve

Allergen Information

⚠️ Milk
⚠️ Mustard

Instructions

1 ✓

Sort through and wash the lentils. Finely chop the onions.

Tip: Removing stones is important so you don't break a tooth.
2 ✓

Sauté the onion in the butter until translucent.

Tip: On a low heat so it doesn't burn.
3 ✓

Remove from the heat, stir in the paprika, caraway and crushed garlic.

Tip: Paprika dissolves in hot fat, but if you overheat it (leave it on the fire), it becomes bitter.
4 ✓

Add the lentils, pour in the stock, and cook until soft (approx. 30-40 minutes).

Tip: Only salt at the end, as salt toughens the lentil skin and it cooks slower.
5 ✓

When soft, blend until smooth, then add the cream, salt and a spoon of mustard.

Tip: The acidity of the mustard (vinegar) is essential with lentils, it makes the soup piquant.

Recipe FAQ

Do I need to soak the lentils?
Brown lentils not necessarily, but 30 minutes soaking shortens cooking and helps digestibility. Red lentils must not be soaked!

Ingredients

  • 300 g Brown lentils (dried)
  • 1 Onion
  • 2 cloves Garlic
  • 1 tsp Ground caraway
  • 1 tsp Paprika (sweet)
  • 40 g Butter
  • 150 ml Double cream
  • 1 litre Vegetable stock
  • 1 tsp Salt
  • 1 tsp Mustard (to deepen flavours)