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Lentil Soup

"This lentil soup is of a Hungarian based recipe and it is traditional to eat lentils during New Years day to symbolize money coming your way for the coming year."
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servings 255 cals
Original recipe yields 8 servings


  • Calories:
  • 255 kcal
  • 13%
  • Fat:
  • 6 g
  • 9%
  • Carbs:
  • 33.3g
  • 11%
  • Protein:
  • 13.7 g
  • 27%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 1099 mg
  • 44%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. In a large stockpot, saute the onions in oil until they are glossy. Stir in garlic, paprika, celery, carrots, and saute for 10 minutes.
  2. Once the vegetables have sauteed for 10 minutes stir in tomatoes, chicken stock, lentils, bay leaves, salt, and pepper. Stir well, then add the wine and bring the mixture to a boil. Slowly reduce the heat and cook for 1 hour on low to medium heat; or until the lentils are tender.
  3. Sprinkle the soup with parsley and Parmesan (optional) before serving.

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Read all reviews 305
  1. 408 Ratings

Most helpful positive review

I have made this recipe at least ten times and am finally making a review. I have settled on those small black lentils. You can also use WAY MORE lentils than what is mentioned here. I let them ...

Most helpful critical review

I did not care for this recipe. It's nothing more than a tomato-based vegetable soup with lentils in it.

Most helpful
Most positive
Least positive

I have made this recipe at least ten times and am finally making a review. I have settled on those small black lentils. You can also use WAY MORE lentils than what is mentioned here. I let them ...

This is very yummy. Here's my take on it: I left out the onions (DH is allergic) and substituted red wine for the white. I used a cheap Shiraz wine but as long as you would drink it, it's all go...

Wow was this soup good. I had a tri-color lentil blend and I also added spinach, not only did it taste good it looked great. I will be making this again soon!

My tips: - Lentils aren't usually soaked. You don't need to soak them if you wait to add the tomatoes and wine until after the lentils are cooked soft. (The acid prevents the lentils from softe...

I am Hungarian American and this was the best lentil soup I've made. I added chopped ham and that just made the soup even heartier.

Yummy! I didn't pre-soak the lentils 1st (although I rinsed & drained them). Maybe because of this, the soup required about 2 hours of cooking time. The carrots though weren't soft enough aft...

This recipe made a huge pot of soup-we had plenty for a couple of days and enough to freeze-delicious and easy.

Made this a few nights ago & it was FANTASTIC!! Followed the recipe in all aspects except I used probably double the amount of lentils. But this is just because I like a really thick lentil so...

This soup was absolutely wonderful! I added some cooked wild rice to the soup to make it a soup with complete protein, and it turned out great. It was absolutely delicious and completely nutri...