I’m not sure this is exactly Hungarian, but the ingredients reminded me of what a Hungarian Lentil Soup may contain ~ lentils, beet, cabbage and walnuts.  Yes, walnuts.  That is just what I was craving, what can I say?  I sometimes just crave certain food combos, so here is the result of today’s craving.


Perhaps not the best lighting.  The crimson hues made this soup quite pretty!  And as strange as the combo may sound to some, it worked.

Hungarian Lentil Soup:  (This will make plenty for a couple different meals)

  • 1.5-2 cups lentils (I used the green lentils most commonly found in bulk bins)
  • 3-4 inch or so piece of kelp, kombu, or alaria (Atlantic kelp, similar to a wakame)
  • About 1/2 sweet or yellow onion, diced (or use red if you prefer)
  • 2 carrots, diced
  • 1 small to medium-sized beet, peeled and cut into chunks
  • 1/2 small to medium cabbage, cut into chunks
  • 1/2 apple, chopped
  • 1/2 cup chopped walnuts
  • Water or veggie broth (I use broth from having quick boiled/blanched veggies)
  • Sea salt
  • Other seasonings as desired, such as regular or smoked paprika, a bay leaf, or whatever you like ~ I didn’t add much
  • 1 tsp. red, barley, or brown rice miso paste per serving

Place lentils in a pot, and soak overnight if able.  Drain, and fill again with water to cover by a couple inches.  Bring to boil.  Use a spoon to scoop up the foam around the edges.  Let cook on medium for about 10-15 minutes, then turn lower, cover, and cook until pretty nearly done.  They should be tender, not crunchy!  Al dente beans and lentils can be more difficult to digest for some people.

Add veggies, and season with sea salt, and any other seasonings you like.  Briefly bring back to a boil, then lower heat, cover, and let cook until everything is well incorporated.  I let this cook for around one hour, and just took a short walk and did a couple sprints while it was cooking.

Remove what you will not be eating into a container to place in the refrigerator.  Place a ladle of soup in one of the serving bowls.  Add the amount of miso paste you will be using.  I’d suggest at least 2 teaspoons to start.  Stir to incorporate, then replace back into the pot.  Let simmer another 5 minutes on low.  Serve, and garnish if desired with fresh parsley.

Here are all the ingredients.  You can see the size piece of seaweed I used in the picture above the cabbage.  We order seaweed from Larch at Maine seaweed, which I highly recommend if you need a good quality source.  Tell him Don and Tracy sent you!  Don harvested with him one summer many years back.

We had a simple blanched kale made by just placing torn up kale into a heat proof bowl, and topping with boiling water.  Cover, let it sit for several minutes, then strain.  Dress as desired.  This is what I’ve pegged my QB Greens or Veggies.  QB can stand for quick blanch or quick boil methods, all outlined in Basic Macrobiotics Menus & Recipes.

An easy way to dress greens and veggies is with a little flax oil and umeboshi vinegar.  We use Trader Joe’s flax oil which has a mild rosemary flavor.


Give this Hungarian Lentil Soup a try, and let me know what you think.  Do you have a favorite way to prepare lentil soup?  Any favorite ethnic specialities?  Do share!


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