Lentil soup (lencseleves)

Famous Hungarian soups


Lentil soup (lencseleves)


250 g lentil
150 g parsnip
150 g carrot
3-4 cloves garlic
1 bay leaf
1 tbsp fat
30 g flour
1/2 tsp Hungarian paprika powder
salt, sugar and vinegar to taste.
For "csipetke" 100 g flour, 1 egg and a pinch of salt.


1. Select lentils and soak overnight.
2. Cook lentils in fresh water, add bay leaf, the parsnip and carrot rings and salt.
3. When tender put the "csipetke" pasta.
4. In a separate pan make a roux with the fat, the flour and the chopped garlic. Dash with paprika powder and add a little water, stirring continuosly.
5. Stir the thickening into the soup.
6. Cook about 10 minutes (when csipetke is tender).
7. Taste with sugar, vinegar and serve.

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Serve with sour cream, crispy fresh bread, vinegar and hot paprika.

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We wish You Good Cooking and enjoy the tasty result!