Hungarian Lentil Soup
For Gut Health and Hormone Balance
A grounding, nutrient-rich soup that comforts, heals, and restores.
Making this soup is one of my favorite rituals for balance and nourishment. I make this Hungarian Lentil Soup around the full moon to help support hormone balance, or on quiet Sundays to prepare for the week ahead.
It’s inspired by my mother’s Hungarian roots and her deep love for paprika. I’ve adapted her recipe into a version that’s rich, digestible, and infused with healing herbs and spices that support gut and immune health.
This soup keeps beautifully through the week and freezes well — making it a nourishing staple for busy days.
Lentils are rich in plant-based protein, iron, and soluble fiber for sustained energy and stable blood sugar.
Epazote, fennel, cumin, and coriander ease digestion, reduce bloating, and help the body process legumes more comfortably.
Turmeric and paprika are powerful anti-inflammatories that strengthen circulation and immunity.
Kombu or bone broth infuse minerals, collagen, and electrolytes that rebuild gut integrity and support joint health.
Shiitake mushrooms offer immune-modulating beta-glucans and deep umami flavor.
Serves: 4–6 | Time: 1 hour | Keeps: 5 days refrigerated or 1 month frozen
Ingredients
2 tbsp olive oil
1 medium yellow onion, diced
¼ cup old wine (for deglazing)
1 large leek, sliced into half-moons
2 medium carrots, diced
½ small celeriac root, diced
10 shiitake mushrooms, finely chopped
4 cloves garlic, minced
2 tsp paprika
1 tbsp turmeric
1 tsp each whole coriander, cumin, and fennel, toasted and ground fresh
2 tsp thyme, fine mince
1 cup green lentils, rinsed
6 cups broth (bone, chicken, or vegetable)
2–4 bay leaves, sides torn
1 tsp dried epazote (or 4-inch strip kombu)
1 tsp salt, or to taste
¼ tsp black pepper, or to taste
1 parmesan rind or 1 tbsp white miso paste
1 tbsp red wine vinegar
Fresh parsley or dill, for garnish
Instructions
Warm olive oil in a heavy-bottomed pot over medium-low heat.
Add onions and cook slowly for 10 minutes, stirring occasionally until golden and caramelized.
Deglaze with wine and allow alcohol to cook off.
Add leeks, carrots, and celeriac. Sauté 3–5 minutes.
Add garlic and shiitakes; cook until softened.
Stir in paprika, turmeric, coriander, cumin, fennel, and thyme. Cook 1 minute to bloom the spices.
Add lentils and broth. Bring to a boil, then reduce to a gentle simmer.
Add epazote, salt, pepper, parmesan rind (or miso), and bay leaves.
Simmer partially covered for 20–60 minutes, tasting and adjusting as needed.
Finish with red wine vinegar and fresh herbs before serving.
Notes & Serving
For a deeper Hungarian flavor, char or sauté quartered cabbage and serve it on top.
Keep it vegan by substituting the parmesan rind with miso or tamari.
If using kombu, remove before serving.
Enjoy with toasty sourdough and olive oil for a perfect grounding meal.
