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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 5 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
    Tried this Recipe? Tag me Today!Mention @Veggie_Inspired or tag #VeggieInspired!
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    Comments

    1. Lora says

      November 15, 2018 at 12:44 am

      Ooh, I know what I’m making tomorrow for lunch. It is snowing hard here and I have all the ingredients. Perfect. I’d like to win the cookbook so I would have that meatball recipe- I probably have all the ingredients for it.haha.

      Reply
      • Jenn S. says

        November 15, 2018 at 8:39 am

        This soup would be perfect for a cozy snow day!

        Reply
    2. The Vegan 8 says

      November 14, 2018 at 2:47 pm

      Thank you so much girl for this beautiful review, I’m very grateful for it! Your pictures look beautiful and I’m so very happy you loved the soup so much! You hit all the key points of the book and I can’t say thank you enough!! xx5 stars

      Reply
      • Jenn S. says

        November 14, 2018 at 4:42 pm

        You are so welcome! Your book is going to be a HUGE hit!

        Reply
    3. jody says

      November 14, 2018 at 2:13 pm

      I’d love to win a copy of this cookbook because I love the idea of plant based recipes that don’t require tons of ingredients. I’m a fan of the blog and have already tried a few recipes there. Flipping through a book would be so easy, too!

      Reply
      • Jenn S. says

        November 14, 2018 at 2:54 pm

        I’m with you! Quick and easy is the name of the game. Good luck!

        Reply
    4. alana says

      November 13, 2018 at 9:00 pm

      I would love to win because this recipe looks delicious!

      Reply
      • Jenn S. says

        November 13, 2018 at 10:12 pm

        It definitely is! Good luck, Alana!

        Reply
    5. jacquie says

      November 13, 2018 at 7:21 pm

      i would love to win the cookbook because i need some good standard vegan recipes to rely on since i’m in an area with few vegan options readily available to me. Plus how could someone not want a vegan cookbook that includes awesome sounding desserts.

      Reply
      • Jenn S. says

        November 13, 2018 at 10:12 pm

        Right?! You’ll love it, Jacquie!

        Reply
    6. Lana says

      November 13, 2018 at 7:07 pm

      The soup looks amazing! Love everything Brandi makes in her awesome cookbook!5 stars

      Reply
      • Jenn S. says

        November 13, 2018 at 10:09 pm

        I haven’t met a recipe of hers I haven’t loved! Thanks, Lana!

        Reply
    7. Deborah W. says

      November 13, 2018 at 6:43 pm

      I am a new vegetarian who is trying to become vegan like my daughter. It would help me and her to have the cookbook to help with recipes.5 stars

      Reply
      • Jenn S. says

        November 13, 2018 at 10:08 pm

        Wonderful! I love when families come together to support each other. Good luck!

        Reply
    8. Chris Voci-Nam says

      November 13, 2018 at 1:41 pm

      Hi,

      I do not need a cookbook as I can find all of your awesome recipes online and then some! I think your site is fantastic and really love your recipes! They are so easy to follow and always so freaking good! I love being plant based and am grateful for your site.

      Recently I made (twice now!) the date nut bread which was just to die for.

      Thanks again,
      Chris-

      Reply
      • Jenn S. says

        November 13, 2018 at 4:15 pm

        Oh, thank you so much, Chris! You just made my day!! And that date bread was inspiration from my mother-in-law’s recipe that she makes every Christmas. It’s a favorite for sure!

        Reply
    9. Jeanne L. de Grasse says

      November 13, 2018 at 11:34 am

      I would love to win a copy of The Vegan 8 cookbook because… dealing with food allergies and living the choice to be Vegan in the Midwest means I cook most of our meals, snacks, desserts, etc. from scratch. Sometimes I can stuck in a rut, be low on choices in the pantry, or have “meal imagination fatigue” ! Vegan recipes that use fewer ingredients and can be quick to put together help make meals, especially on week nights, healthier and less stressful!

      Reply
      • Jenn S. says

        November 13, 2018 at 4:14 pm

        I totally understand all of this. Although, we don’t deal with allergies, we live in the Midwest too. It’s slim pickings around here if we want to eat out.

        Reply
    10. Katie says

      November 13, 2018 at 10:50 am

      I would love to win a cookbook to increase my plant based recipe collection!

      Reply
      • Jenn S. says

        November 13, 2018 at 4:12 pm

        Sounds like a great idea to me! Good luck!

        Reply
    11. Teri says

      November 13, 2018 at 9:11 am

      I would love to win the cookbook because at 59 I am trying to learn all I can about transitioning to a plant based diet and need all the help I can get!5 stars

      Reply
      • Jenn S. says

        November 13, 2018 at 10:22 am

        That’s great, Teri! Let me know what you need help with specifically, if anything. Feel free to e-mail me anytime too. Good luck!

        Reply
    12. Maggie McConnell says

      November 13, 2018 at 8:52 am

      IT’S GREAT THAT YOU HOST OTHER VEGAN COOKS AND SHARE RECIPES. THANKS!

      Reply
      • Jenn S. says

        November 13, 2018 at 8:59 am

        You are so welcome! I love sharing delicious plant based food! We all have to stick together, right?!

        Reply
    13. Alayna Angus says

      November 13, 2018 at 8:35 am

      I would love to win this cookbook because I have started cooking for my family in a healthier, vegan way and would love getting help with great, yummy ideas! <3

      Reply
      • Jenn S. says

        November 13, 2018 at 8:45 am

        This book would be great for you! Thanks, Alayna!

        Reply
    14. Samantha Prouty says

      November 13, 2018 at 7:58 am

      I would love to win because I have recently started eating more plant based meals and my digestion has been worlds better!

      Reply
      • Jenn S. says

        November 13, 2018 at 8:45 am

        That’s great to hear, Samantha! Good luck!

        Reply
    15. Marsha Browne says

      November 13, 2018 at 6:05 am

      I would love to win your cookbook because all of my vegan cookbooks got destroyed by flood in my apartment! 😄🐶🐕💝🌰🌾🌿🍂🍃🍁🌲🌳🍉🍇🍒🍋🍊🍏🍎🍓🍑🍈🍌🍐🍍🍠🍆🍅🌽

      Reply
      • Jenn S. says

        November 13, 2018 at 7:17 am

        Oh no!! I’m so sorry to hear that, Marsha. So sad. 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.

    More about me →

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