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Hungarian Red Lentil Soup from the new cookbook, The Vegan 8. Quick and easy, full of flavor, and totally comforting. Get the recipe and a full review of the cookbook below.
Busy people everywhere rejoice!
Quick and easy recipes with just 8 ingredients or less that are as delicious as they are healthy.
From breakfast to dessert and all the snacks in between, you’re sure to feel satisfied with this accessible plant based comfort food.
Keep reading for the recipe for Hungarian Red Lentil Soup and a full review of The Vegan 8 cookbook.
The Vegan 8 Cookbook
Brandi Doming is the author of The Vegan 8 blog and cookbook. On her blog, Brandi shares vegan recipes that are all 8 ingredients or less, not including salt, pepper, and water.
This new cookbook follows suit. Simple and delicious plant based recipes that everyone will love, from lifetime vegans to omnivores and everyone in between.
You’ll find recipes for breakfast, quick lunches, simple dinners, snack time, dips and sauces, and sweet desserts.
Take a Look Inside
Breakfast ~ Pumpkin Pie Crepes; Orange-Vanilla Waffles; Roasted Potato & Veggie Hash
Scrumptious Snacks & Appetizers ~ Sunflower-Cinnamon Spice Chia Balls; Tex-Mex Potato Skins; Smoky Ancho Chile Roasted Almonds
Time-Crunch Lunches ~ 20 Minute Alfredo; The Perfect Pasta Salad; Lazy Red Lentil Salsa Soup
Sauces & Dressings ~ Thai Peanut-Sesame Sauce; Creamy Cajun Lemon Sauce; Sweet Chili Mustard Sauce
Easy Entrées ~ Southwest Sweet Potato and Black Bean Bowl with Chipotle Cream; Protein-Packed Curry Chickpeas and Sweet Potato Rounds; Ultimate BBQ Bean Ball Sub; Teriyaki Patties
Comforting Soups & Stews ~ Italian Sweet Potato and Carrot Soup; Hungarian Red Lentil Soup (recipe below); Secret Ingredient Three-Bean Chili
Sides & Dips ~ Roasted Gold Potatoes with Rosemary Sauce; Fool ‘Em “Cream Cheese” Spinach-Artichoke Dip; Save the Day Chili Con Queso
Crowd Pleasing Desserts ~ Showstopper Chocolate Cake; Ultimate-Comfort Chocolate Chip Cookies; Chocolate-Peanut Butter Candy Bites
Staples ~ Emergency Smoky Barbecue Sauce; Roasted Almond Butter; Cajun Spice Seasoning
Brandi also includes a chapter of Pantry Staples and Kitchen Equipment – stock your kitchen like hers and you’ll have the best kitchen on the block!
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Don’t forget to grab a copy of The Vegan 8 Cookbook here.
Hungarian Red Lentil Soup
Ingredients
- 1 packed cup (160g) diced yellow onion
- 3 medium carrots (154g) cut into ¼-inch-thick slices
- 3 (15g) large garlic cloves minced
- 1 cup (209g) dry red lentils rinsed well with cold water
- 6 tablespoons (90g) tomato paste
- 2 tablespoons (15g) Hungarian sweet paprika
- 1 teaspoon (2g) dry mustard
- 1 ½ teaspoons (9g) fine salt
- ¼ teaspoon (1g) ground black pepper
- 1 cup (240g) canned “lite” coconut milk well shaken
Instructions
- Add the onion, carrots, garlic, and 1 cup (240g) water to a medium pot over medium heat. Bring to a simmer and cook for 8 minutes, stirring a couple of times during, or until the veggies are tender but not overly so. Remove the pan from the heat and add the lentils, 2 ½ cups (600g) water, tomato paste, paprika, dry mustard, salt and pepper. Stir well and bring to a boil over high heat. Cover, reduce the heat to low, and simmer for 10 minutes.
- Add the milk and increase the heat to medium-low; cook 5 to 10 minutes or until the lentils are tender yet still firm and the soup thickens some. Stir often and do not overcook, as you don’t want the lentils to become mushy. Taste and add more salt, if desired. Serve immediately.
Christy says
Hi,
I have split red lentils, do you think they would work in this dish? They turned to mush the first time I tried to use them!
Also wondering what to sub for the coconut milk, I am allergic to all nuts and coconut.
Thanks for your help.
Jenn Sebestyen says
Red lentils don’t stay whole anyway, they are very delicate and mush easily. Split lentils will cook faster so your soup may be done quicker, but it won’t affect the texture of this soup. Try oat milk in place of the coconut milk. Enjoy!
Cathy says
Made this tonight. Simply delicious!!! Thank you!
Jenn S. says
So glad you loved it, Cathy!
Karen D says
I need some good ideas with limited ingredients, since I only get to shop once a week since my car died
Jenn S. says
Oh no! Sorry to hear about your car. This book will definitely help you!
Janice says
The more “excellent” plant-based meals I make, the more my friends and family are likely to go along with a change in their diets and lifestyles. I’m ready to up my game with a new cookbook. I love the support in the vegan community – as seen by your giveaway of “The Vegan 8.”
Jenn S. says
I agree! Gotta wow those doubters! Good luck, Janice!
Diana Craw says
I think that this book would help me with my type 2 Diabetes.
I live out in the boon docks with a small town that does not have much variety at the one grocery store in town.
Jenn S. says
You’ll love this book, Diana. Good luck!
Martha Franks says
Would love to win this cookbook! Two vegan daughters and I’m always looking for new recipes!
Jenn S. says
This book would be perfect for you!
paula rothman says
i want to win bc these recipes look awesome.. I love to wow people with how tasty and nourishing vegan food can be
Jenn S. says
Me too! Good luck, Paula!
Piper says
Would love to win this cookbook as I’m always interested in new ideas/ recipes for easy vegan meals!
Thanks so much-
Jenn S. says
Good luck!