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    Home » Recipes » Soups, Stews, and Chilis

    Hungarian Red Lentil Soup

    Published: Nov 12, 2018 · Modified: Aug 28, 2020 by Jenn Sebestyen

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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.

    Bowl of Hungarian Red Lentil Soup topped with a few broken crackers.

    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.

    Overhead view of a pot of soup next to a bowl.

    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. 

    The Vegan 8 cookbook cover.

    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!

    Metal spoon in a bowl of soup next to the cookbook.

    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.

    Bowl of Hungarian Red Lentil Soup topped with a few broken crackers.

    Hungarian Red Lentil Soup

    Dinner doesn’t have to take forever. This recipe comes together fast, thanks to red lentils and easy ingredients. The Hungarian paprika, dry mustard, and tomato paste give this simple dish a wonderful depth of flavor. This soup goes great with some fresh crusty bread!
    5 from 6 votes
    Print Rate
    Course: Entrées, Soups, Stews, and Chilis
    Cuisine: American
    Diet: Vegan
    Prep Time: 15 minutes
    Cook Time: 23 minutes
    Total Time: 38 minutes
    Servings: 5
    Calories: 223kcal
    Author: Jenn Sebestyen

    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. 

    Notes

    ~Make sure the paprika you are using is not hot paprika. 
    ~For the milk, it is important to use a creamy milk like cashew or “lite” coconut milk here for best results. The “lite” coconut milk is very creamy but yields no coconut taste. Almond and rice milks don’t do well, and  definitely don’t use full-fat coconut milk as it is too rich and thick and will ruin the flavor.
     

    Nutrition

    Calories: 223kcal | Carbohydrates: 37g | Protein: 12g | Fat: 5g | Sodium: 878mg | Fiber: 8g | Sugar: 6g

    Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.

    Tried this Recipe? Tag me Today!Mention @Veggie_Inspired or tag #VeggieInspired!
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    Comments

    1. Christy says

      September 24, 2020 at 1:22 am

      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.

      Reply
      • Jenn Sebestyen says

        September 24, 2020 at 10:56 am

        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!

        Reply
    2. Cathy says

      November 18, 2018 at 5:42 pm

      Made this tonight. Simply delicious!!! Thank you!5 stars

      Reply
      • Jenn S. says

        November 18, 2018 at 8:09 pm

        So glad you loved it, Cathy!

        Reply
    3. Karen D says

      November 17, 2018 at 10:23 am

      I need some good ideas with limited ingredients, since I only get to shop once a week since my car died

      Reply
      • Jenn S. says

        November 18, 2018 at 8:05 pm

        Oh no! Sorry to hear about your car. This book will definitely help you!

        Reply
    4. Janice says

      November 16, 2018 at 11:49 am

      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.”

      Reply
      • Jenn S. says

        November 18, 2018 at 8:01 pm

        I agree! Gotta wow those doubters! Good luck, Janice!

        Reply
    5. Diana Craw says

      November 15, 2018 at 9:26 pm

      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.

      Reply
      • Jenn S. says

        November 16, 2018 at 7:36 am

        You’ll love this book, Diana. Good luck!

        Reply
    6. Martha Franks says

      November 15, 2018 at 8:13 am

      Would love to win this cookbook! Two vegan daughters and I’m always looking for new recipes!

      Reply
      • Jenn S. says

        November 15, 2018 at 8:41 am

        This book would be perfect for you!

        Reply
    7. paula rothman says

      November 15, 2018 at 8:12 am

      i want to win bc these recipes look awesome.. I love to wow people with how tasty and nourishing vegan food can be

      Reply
      • Jenn S. says

        November 15, 2018 at 8:40 am

        Me too! Good luck, Paula!

        Reply
    8. Piper says

      November 15, 2018 at 6:18 am

      Would love to win this cookbook as I’m always interested in new ideas/ recipes for easy vegan meals!
      Thanks so much-

      Reply
      • Jenn S. says

        November 15, 2018 at 8:40 am

        Good luck!

        Reply
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    Jenn Sebestyen of Veggie Inspired

    Hi, I'm Jenn! This is where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

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