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Hungarian Paprika Lentil Mushroom Stew
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Course Soup
Cuisine Hungarian
Servings 4 people

Equipment

  • Large pot
  • Wooden spoon
  • Knife

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 8 ounces cremini mushrooms, sliced
  • 2 carrots, sliced
  • 2 tablespoons Hungarian paprika
  • 1 tablespoon tomato paste
  • 1 cup green lentils, rinsed
  • 4 cups vegetable broth
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and cook until it softens.
  • Stir in the garlic and mushrooms. Cook until the mushrooms release their liquid and start to brown.
  • Add the carrots, Hungarian paprika, and tomato paste. Stir for one minute to coat everything evenly.
  • Pour in the vegetable broth and add the lentils and bay leaf. Bring the mixture to a boil.
  • Reduce the heat to low, cover the pot, and simmer for 25 minutes until the lentils are tender.
  • Remove the bay leaf. Season with salt and black pepper. Stir in the parsley just before serving.

Notes

If the stew thickens too much after sitting, add a splash of broth when reheating. Hungarian paprika loses flavor if it sits in the pantry too long, so check that yours is fresh. Skip the parsley if you do not have it on hand, but do not replace it with dried herbs that would change the finish.
Course: Soup
Cuisine: Hungarian
Equipment: Large pot, Wooden spoon, Knife