This vegan Hungarian Red Lentil Soup is so simple to make and uses easy to find ingredients. Have a comforting, healthy dinner on the table fast with this dairy-free, gluten-free and oil-free bowl of deliciousness! This recipe was printed with permission from Brandi Doming/The Vegan 8/Oxmoor House Press 2018.
Cuisine American, gluten-free, Hungarian, vegan
Keyword hungarian red lentil soup
Prep Time 15minutes
Cook Time 23minutes
Total Time 38minutes
Author Brandi Doming - The Vegan 8
3medium sized carrotscut into 1/4 inch slices
1cupdry red lentilsrinsed well with cold water
2TBHungarian sweet paprika(see notes)
.25 tspblack pepper
1cupcanned "lite" coconut milkwell shaken (see notes)
Add the onion, carrots, garlic, and 1 cup 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 1⁄2 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.
Make sure the paprika you are using is not hot paprika. If you can't find Hungarian paprika, any sweet paprika will work.
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, as it is too rich and thick and will ruin the flavor.