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    Home » 10 ingredients or less

    Hungarian Red Lentil Soup Recipe from The Vegan 8 Cookbook


    Hungarian Red Lentil Soup Recipe from  The Vegan 8 Cookbook  by Brandi Doming. Photo by Kari of Beautiful Ingredient.

    Hungarian Red Lentil Soup Recipe from The Vegan 8 Cookbook by Brandi Doming. Photo by Kari of Beautiful Ingredient.

    A recipe from The Vegan 8 Cookbook by Brandi Doming.


    The Vegan 8 Cookbook :100 Simple, Delicious Recipes Made with 8 Ingredients or Less, by Brandi Doming.

    The Vegan 8 Cookbook:100 Simple, Delicious Recipes Made with 8 Ingredients or Less, by Brandi Doming.

    vegan | gluten-free | oil-free | grain-free | nut-free | easy | veggie-packed | fall | winter

    The first time I made this soup, my husband and I were working through lunch in our separate home offices. I received a text that said, “Awesome soup!” and I had to agree. A simple soup that’s full of flavor, we’ve enjoyed it for lunch and dinner multiple times already, and my husband has even used it in place of sauce over his pasta. A big thumbs up from both of us!

    I have been a fan of Brandi Doming’s for quite awhile now. She’s the genius behind the blog, The Vegan 8, and I love her concept: All of her recipes require only 8 ingredients or less (not counting salt, pepper, or water). That makes her recipes totally approachable, which is huge - especially for those of us who have little time to cook. On top of that, her recipes are all vegan and oil-free! Most of them are gluten-free, too. Totally up my alley, so I was really excited to learn she had a cookbook coming out soon, and really, really excited to have the opportunity to share a recipe from the book with you! This soup is hearty, cozy, and delicious - a perfect soup for fall and winter.


    Hungarian Red Lentil Soup Recipe from  The Vegan 8 Cookbook  by Brandi Doming. Photo by Kari of Beautiful Ingredient.

    Hungarian Red Lentil Soup Recipe from The Vegan 8 Cookbook by Brandi Doming. Photo by Kari of Beautiful Ingredient.


    Hungarian Red Lentil Soup Recipe from  The Vegan 8 Cookbook  by Brandi Doming. Photo by Kari of Beautiful Ingredient.

    Hungarian Red Lentil Soup Recipe from The Vegan 8 Cookbook by Brandi Doming. Photo by Kari of Beautiful Ingredient.

     

    HUNGARIAN RED LENTIL SOUP RECIPE

    FROM THE VEGAN 8 COOKBOOK, BY BRANDI DOMING

    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!

    vegan | gluten-free | oil-free | grain-free | nut-free | easy | veggie-packed | fall | winter

    SERVES: 5  |  PREP TIME: 15 minutes  |  COOK TIME: 23 minutes   |  TOTAL TIME:  38 minutes

    Note: 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,
    as it is too rich and thick and will ruin the flavor.

    INGREDIENTS

    • 1 packed cup (160g) diced yellow onion

    • 3 medium carrots (154g), cut into 1⁄4-inch-thick slices

    • 3 large garlic cloves, minced (15g)

    • 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 1⁄2 teaspoons (9g) fine salt

    • 1⁄4 teaspoon (1g) ground black pepper

    • 1 cup (240g) canned “lite” coconut milk, well shaken


    Ingredients for the Hungarian Red Lentil Soup Recipe from  The Vegan 8 Cookbook  by Brandi Doming. Photo by Kari of Beautiful Ingredient.

    Ingredients for the Hungarian Red Lentil Soup Recipe from The Vegan 8 Cookbook by Brandi Doming. Photo by Kari of Beautiful Ingredient.


    Print Recipe

    METHOD

    1. 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 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. 

    2. 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. 

    Nutrition per serving: 223 calories | 4.6g fat | 12g protein | 37.3g carbs | 7.9g fiber | 5.9g sugar | 878mg sodium


    This recipe is from The Vegan 8 cookbook by Brandi Doming, which you can order through the link to Amazon below ->





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    CUISINART 3.5 QT PAN





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    BIA 16 OZ SOUP BOWL SET OF 4





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    1. jellyfish200029@hotmail.com

      September 04, 2019 at 1:32 pm

      Hi there! Is it possible to freeze this soup?

      Reply
      • kari@beautifulingredient.com

        September 04, 2019 at 4:53 pm

        Hi Alice,

        Yes, it should freeze well. The texture may change some in the process. I haven't done that yet, myself, but I imagine it would be a great soup to pull out of the freezer on a busy night.

        Reply
    2. jellyfish200029@hotmail.com

      September 04, 2019 at 1:32 pm

      Hi there! Is it possible to freeze this soup?

      Reply
      • kari@beautifulingredient.com

        September 04, 2019 at 4:53 pm

        Hi Alice,

        Yes, it should freeze well. The texture may change some in the process. I haven't done that yet, myself, but I imagine it would be a great soup to pull out of the freezer on a busy night.

        Reply
    3. Alice

      September 04, 2019 at 1:32 pm

      Hi there! Is it possible to freeze this soup?

      Reply
      • Kari

        September 04, 2019 at 4:53 pm

        Hi Alice,

        Yes, it should freeze well. The texture may change some in the process. I haven't done that yet, myself, but I imagine it would be a great soup to pull out of the freezer on a busy night.

        Reply
    4. Cd@cd.com

      October 29, 2018 at 2:20 am

      I found lite coconut milk to still taste very coconutty and am wondering if I'm missing something. Is this supposed to be the coconut milk/beverage milk substitute rather than canned lite coconut milk that is usually used in cooking? It tasted vey nice to me before that addition the future I'd leave it out.

      Reply
      • kari@beautifulingredient.com

        October 30, 2018 at 9:30 pm

        Hi Cd,

        Thanks so much for your question! Here's Brandi's response:
        "There shouldn't be any coconut taste whasoever if using lite coconut milk. I always recommend the Thai Kitchen brand for best results. If you are very sensitive to coconut, then just simply sub with cashew or soy and that should work fine, too!"

        Reply
    5. Cd@cd.com

      October 29, 2018 at 2:20 am

      I found lite coconut milk to still taste very coconutty and am wondering if I'm missing something. Is this supposed to be the coconut milk/beverage milk substitute rather than canned lite coconut milk that is usually used in cooking? It tasted vey nice to me before that addition the future I'd leave it out.

      Reply
      • kari@beautifulingredient.com

        October 30, 2018 at 9:30 pm

        Hi Cd,

        Thanks so much for your question! Here's Brandi's response:
        "There shouldn't be any coconut taste whasoever if using lite coconut milk. I always recommend the Thai Kitchen brand for best results. If you are very sensitive to coconut, then just simply sub with cashew or soy and that should work fine, too!"

        Reply
    6. Cd

      October 29, 2018 at 2:20 am

      I found lite coconut milk to still taste very coconutty and am wondering if I'm missing something. Is this supposed to be the coconut milk/beverage milk substitute rather than canned lite coconut milk that is usually used in cooking? It tasted vey nice to me before that addition the future I'd leave it out.

      Reply
      • Kari

        October 30, 2018 at 9:30 pm

        Hi Cd,

        Thanks so much for your question! Here's Brandi's response:
        "There shouldn't be any coconut taste whasoever if using lite coconut milk. I always recommend the Thai Kitchen brand for best results. If you are very sensitive to coconut, then just simply sub with cashew or soy and that should work fine, too!"

        Reply

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