Hungarian Lentil Vegetable Stew Recipe

I created a Hearty Vegetarian Stew starring brown lentils, diced tomatoes, potatoes, carrots, red bell pepper, garlic and smoked paprika. Low-fat and oil-free yet packed with plant protein, it layers thyme, bay leaves and a splash of apple cider vinegar for balance. Keep reading to get the full recipe.

I love how this Hungarian lentil vegetable stew looks simple but hits hard on flavor. I threw brown lentils, a big chopped onion, carrots, celery and diced red bell pepper into a pot with diced tomatoes, a spoon of tomato paste and sweet Hungarian paprika.

Add bay leaves, thyme, vegetable broth and a splash of apple cider vinegar and something magical happens. It’s a Hearty Vegetarian Stew that also belongs with other Hungarian Recipes and the best Lentil Recipes out there.

You might not expect so much depth from humble veggies and spices, but trust me, you will want seconds.

Why I Like this Recipe

– I love how it warms me up on cold nights, feels like a big cozy hug in a bowl
– It’s super forgiving, I can tweak things if I want and it still turns out tasty
– Leftovers actually taste better the next day so I always have lunches ready, total lifesaver
– Makes a big batch so I only gotta cook once for a few days, saves time and money and thats nice

Ingredients

• Lentils: hearty plant protein and fiber, keep you full longer, earthy.
• Onion: gives savory sweetness when cooked, adds depth, some vitamin C.
• Carrots: sweet crunchy veg, packed with beta carotene for eyes and immune.
• Red bell pepper: sweet bright pepper, high in vitamin C and antioxidants.
• Potatoes: starchy carbs, comforting body, add thickness and mild flavor.
• Garlic: pungent punch, adds warmth and a small health boost, immune friendly.
• Tomatoes: tangy sweetness with acidity to balance, provide vitamins and brightness.
• Paprika: sweet Hungarian spice gives color, mild smoky warmth and aroma.
• Parsley: fresh herb to brighten the stew, adds herbaceous lift and vitamin K.

Ingredient Quantities

• 1 1/2 cups (300 g) dried brown or green lentils, picked over and rinsed
• 1 large onion finely chopped (about 1 1/2 cups)
• 3 medium carrots peeled and sliced
• 2 celery stalks sliced
• 1 red bell pepper seeded and diced
• 2 medium potatoes peeled and diced (about 2 cups)
• 4 cloves garlic minced
• 1 (14 oz / 400 g) can diced tomatoes with juices
• 2 tablespoons tomato paste
• 1 tablespoon sweet Hungarian paprika
• 1 teaspoon smoked paprika optional
• 1/2 teaspoon caraway seeds lightly crushed optional
• 2 bay leaves
• 6 cups low sodium vegetable broth or water
• 1 tablespoon apple cider vinegar or fresh lemon juice
• 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
• 1 teaspoon salt plus more to taste
• 1/2 teaspoon freshly ground black pepper
• Pinch of cayenne or hot paprika optional
• 1/4 cup fresh parsley chopped, for garnish

How to Make this

1. Pick over and rinse 1 1/2 cups lentils, drain well; chop the onion, carrots, celery, red pepper, potatoes and mince garlic so everything is ready to go.

2. In a large heavy pot set over medium heat add about 2 to 3 tablespoons of the vegetable broth (we’re doing oil free cooking) and toss in the chopped onion. Sweat the onion, stirring, until soft and just starting to color, about 6 to 8 minutes. Add the minced garlic and cook 30 seconds.

3. Stir in 2 tablespoons tomato paste, 1 tablespoon sweet Hungarian paprika and the optional smoked paprika and crushed caraway seeds if using. Let the paste and spices toast a minute in the broth so they bloom and get fragrant, stirring so they don’t stick.

4. Add the carrots, celery, red bell pepper, diced potatoes, the can of diced tomatoes with their juices and the rinsed lentils. Pour in 6 cups low sodium vegetable broth or water, then add 2 bay leaves, 1 teaspoon dried thyme or 1 tablespoon fresh thyme, 1 teaspoon salt, 1/2 teaspoon black pepper and a pinch of cayenne or hot paprika if you want heat.

5. Bring to a gentle boil, reduce heat to low and simmer partially covered for 25 to 35 minutes, stirring occasionally, until the lentils and potatoes are tender. If the stew gets too thick, add a splash more broth or water.

6. Taste and adjust seasoning. Remove and discard the bay leaves, then stir in 1 tablespoon apple cider vinegar or fresh lemon juice to brighten the flavors. Dont skip this step, it really lifts the dish.

7. For a creamier body, mash a cup of the lentils and potatoes against the pot with the back of a spoon or pulse briefly with an immersion blender, then reheat for a minute. If you like a chunkier stew, leave it as is.

8. Ladle into bowls, sprinkle with 1/4 cup chopped fresh parsley and a crack of black pepper. Leftovers keep well refrigerated 4 to 5 days or frozen up to 3 months; reheat gently adding a little water or broth to loosen if needed.

Equipment Needed

1. Large heavy pot, 6 to 8 quart, for simmering the stew
2. Chef’s knife for chopping onion carrots celery pepper and potatoes
3. Cutting board to chop and prep
4. Measuring cups and measuring spoons for lentils broth tomato paste and spices
5. Fine mesh sieve or colander to rinse and drain the lentils
6. Wooden spoon or heatproof spatula to stir and scrape the bottom of the pot
7. Ladle for serving
8. Potato masher or immersion blender to mash a cup of lentils and potatoes for a creamier body
9. Can opener and a small prep bowl to hold chopped ingredients while you cook

FAQ

Hungarian Lentil Vegetable Stew Recipe Substitutions and Variations

• Lentils: swap the 1 1/2 cups dried lentils for 2 (14 oz / 400 g) cans of cooked lentils, drained and rinsed – add them near the end and simmer 10-15 minutes instead of the long cook; or use 1 1/2 cups split peas instead, but know they’ll break down more and thicken the stew so you may need less cooking liquid.
• Potatoes: use 2 cups diced sweet potato or 2 cups diced rutabaga/turnip in place of the potatoes. Sweet potatoes cook faster and give a sweeter flavor, rutabaga keeps its shape and gives a firmer, earthier bite.
• Sweet Hungarian paprika: if you dont have it use 1 tablespoon regular sweet paprika, or try 2 teaspoons smoked paprika plus 1 teaspoon sweet paprika for a smoky twist; add a pinch of cayenne if you want more heat.
• Vegetable broth: replace the 6 cups veg broth with 6 cups water plus 2 vegetable bouillon cubes or 2 teaspoons bouillon paste, or use 6 cups chicken stock if not vegetarian, or 6 cups mushroom broth for extra umami.

Pro Tips

1. Bloom the tomato paste and spices in a splash of hot broth until they smell really fragrant, it makes the stew taste deeper and not flat.

2. Add the potatoes later if you want them to keep their shape, if you like them falling apart add them earlier. New or red potatoes hold up better than russets.

3. For a silkier body scoop out about a cup of the cooked lentils and potatoes and mash them back into the pot or pulse once with an immersion blender. Dont overblend or youll lose the rustic feel.

4. Always add the vinegar or lemon at the end and taste again, it really wakes the flavors up. Leftovers often need a little extra salt or a splash more acid when you reheat.