Hungarian Lentil Soup (Lencseleves)
Hungarian lentil soup – or Lencseleves as it is called in Hungary – is a warming, flavorful and hearty soup steeped in tradition. With real Hungarian paprika, a pinch of cumin and a light tartness, it is both rustic and elegant at the same time.
This is a classic everyday favorite in Hungarian cuisine – easy to make, healthy and incredibly delicious all year round.
Ingredients (4 servings)
- 250 g lentils
- 1 yellow onion, chopped
- 2 carrots, sliced
- 2 cloves of garlic, finely chopped
- 1 tbsp Hungarian paprika powder
- 1 tsp cumin seeds, ground
- 1 tbsp Mangalica fat
- 1.2 liters of water or vegetable broth
- 1 bay leaf
- 1 tablespoon vinegar or acetic acid
- Salt and freshly ground black pepper
Tip: For extra depth of flavor – add a few slices of Hungarian kolbász (smoked sausage) or a teaspoon of Erős Pista paprika paste .
Do this:
- Rinse the lentils thoroughly.
- Heat the oil in a pot and sauté the onions, carrots and garlic until they soften.
- Add paprika and cumin, stir quickly so the spices don't burn.
- Pour in lentils, water/broth and bay leaves.
- Let the soup simmer over medium heat until the lentils are soft (about 20–35 minutes depending on the variety).
- Season with salt, pepper and vinegar before serving.
Serving tips
Serve your Hungarian lentil soup piping hot with a dollop of sour cream (tejföl) and a good piece of country bread. Feel free to top with paprika seed oil for extra color and heat – just like in Hungary!
Enjoy your meal!🇭🇺
Tasty meal!🇸🇪
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