5 from 2 votes

Hungarian Red Lentil Soup

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.

Course Soup
Cuisine American, gluten-free, Hungarian, vegan
Keyword hungarian red lentil soup
Prep Time 15 minutes
Cook Time 23 minutes
Total Time 38 minutes
Servings 5
Calories 223 kcal
Author Brandi Doming - The Vegan 8


  • 1 cup yellow onion diced
  • 3 medium sized carrots cut into 1/4 inch slices
  • 3 cloves garlic minced
  • 1 cup dry red lentils rinsed well with cold water
  • 6 TB tomato paste
  • 2 TB Hungarian sweet paprika (see notes)
  • 1 tsp dry mustard
  • 1.5 tsp salt
  • .25 tsp black pepper
  • 1 cup canned "lite" coconut milk well shaken (see notes)


  1. 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. 

  2. 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.

  3. 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.

Recipe Notes

Nutrition Facts
Hungarian Red Lentil Soup
Amount Per Serving
Calories 223 Calories from Fat 41
% Daily Value*
Fat 4.6g7%
Sodium 878mg38%
Carbohydrates 37.3g12%
Fiber 8g33%
Sugar 5.9g7%
Protein 12g24%
Vitamin A 4700IU94%
Vitamin C 5.8mg7%
Calcium 50mg5%
Iron 13.6mg76%
* Percent Daily Values are based on a 2000 calorie diet.