Lentil Soup

Lentil Soup

255

"This lentil soup is of a Hungarian based recipe and it is traditional to eat lentils during New Years day to symbolize money coming your way for the coming year."

Ingredients

{{adjustedServings}} servings 255 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 255 kcal
  • 13%
  • Fat:
  • 6 g
  • 9%
  • Carbs:
  • 33.3g
  • 11%
  • Protein:
  • 13.7 g
  • 27%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 1099 mg
  • 44%

Based on a 2,000 calorie diet

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Directions

  1. In a large stockpot, saute the onions in oil until they are glossy. Stir in garlic, paprika, celery, carrots, and saute for 10 minutes.
  2. Once the vegetables have sauteed for 10 minutes stir in tomatoes, chicken stock, lentils, bay leaves, salt, and pepper. Stir well, then add the wine and bring the mixture to a boil. Slowly reduce the heat and cook for 1 hour on low to medium heat; or until the lentils are tender.
  3. Sprinkle the soup with parsley and Parmesan (optional) before serving.
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Reviews

255
  1. 330 Ratings

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I have made this recipe at least ten times and am finally making a review. I have settled on those small black lentils. You can also use WAY MORE lentils than what is mentioned here. I let them ...

This is very yummy. Here's my take on it: I left out the onions (DH is allergic) and substituted red wine for the white. I used a cheap Shiraz wine but as long as you would drink it, it's all go...

Wow was this soup good. I had a tri-color lentil blend and I also added spinach, not only did it taste good it looked great. I will be making this again soon!