Go Back
To make a delicious Hungarian Lentil Vegetable Stew, gather these key ingredients: - 1 cup green lentils, rinsed and drained - 2 tablespoons olive oil - 1 large onion, diced - 2 cloves garlic, minced - 2 carrots, diced - 1 bell pepper, diced (red or yellow) - 1 medium potato, peeled and cubed - 1 can (14 oz) diced tomatoes - 4 cups vegetable broth - 1 teaspoon smoked paprika - 1 teaspoon caraway seeds - 1 teaspoon dried thyme - Salt and pepper to taste - Fresh parsley, chopped (for garnish) These ingredients create a hearty base for the stew. The lentils add protein and fiber, making this dish filling and nourishing. You can elevate the stew's flavor with a few optional ingredients: - 1 bay leaf - 1 teaspoon chili powder for a bit of heat - 1 tablespoon soy sauce for umami - 1 cup chopped kale or spinach for added nutrition Adding these ingredients can enhance the taste and bring in new textures. They allow you to customize the stew to match your preferences. For a complete and satisfying meal, consider these serving options: - Crusty bread for dipping - Cooked quinoa or rice for a hearty base - A side salad for freshness These accompaniments balance the stew's flavors and provide a delightful eating experience. They make your meal more enjoyable and nutritious. For the full recipe, check out the details above! Start by heating olive oil in a large pot over medium heat. Add diced onion and sauté until it becomes soft and clear, about five minutes. The onion gives the stew a sweet base. Next, add minced garlic and cook for one more minute. This step brings out the garlic's rich aroma. Now it’s time for the colorful veggies! Add diced carrots and bell peppers to the pot. Cook them for five to seven minutes until they soften. This mix adds crunch and flavor. After that, add the cubed potatoes. Stir well and let them cook for about three minutes. Potatoes make the stew hearty and filling. Now, it's time to bring it all together. Add the rinsed lentils, diced tomatoes, vegetable broth, smoked paprika, caraway seeds, and dried thyme. Stir everything together for a good mix. Bring the stew to a boil, then lower the heat. Let it simmer for thirty to thirty-five minutes. Stir occasionally to keep it from sticking. When the lentils and vegetables are soft, season with salt and pepper to taste. Finally, let the stew sit for a few minutes to let the flavors blend. Check out the Full Recipe for more details on serving and garnishing. To make lentils just right, start with green lentils. They keep their shape well. Rinse and drain them before cooking. This helps remove any dust or debris. When cooking, keep an eye on the time. Cook them for about 30-35 minutes. Check for doneness by tasting a few. They should be tender but not mushy. If they are too soft, try reducing the cooking time next time. Storing leftovers is easy. Let the stew cool down first. Use airtight containers to keep it fresh. Store in the fridge for up to five days. If you want to keep it longer, freeze it. Just make sure to leave some space in the container. This allows the stew to expand as it freezes. When you’re ready to eat, thaw it overnight in the fridge. Making this stew ahead is a smart idea. The flavors deepen and improve overnight. To do this, follow the full recipe, but don’t add salt until you reheat it. Salt can change the texture when stored. After cooking, let it cool, then store it in the fridge. You can also freeze it. Just remember to label your containers. That way, you won’t forget what’s inside. {{image_2}} You can easily make this stew vegetarian or vegan. The recipe is already plant-based. Just ensure your vegetable broth is vegan. You can add more veggies like zucchini or spinach for extra nutrition. This stew stays hearty and filling without meat. If you want to add protein, consider using sausage or chicken. Brown the meat first, then add it to the pot with the other ingredients. For a plant-based option, try adding tofu or tempeh. They soak up flavors well and add texture. You can also use chickpeas for a different taste. This stew is very flexible with vegetables. In spring, use fresh peas and asparagus. In summer, zucchini and bell peppers shine. In fall, add root vegetables like parsnips or sweet potatoes. Each season brings new flavors. Feel free to mix and match based on what you have. The full recipe helps guide you through these variations. After you make your Hungarian lentil vegetable stew, let it cool. Place it in an airtight container. You can keep it in the fridge for about 3 to 5 days. Make sure to label the container with the date. This way, you know when to eat it. If you want to save some for later, freezing is a great option. Use freezer-safe containers or bags. Divide the stew into smaller portions. This makes it easy to thaw just what you need. Hungarian lentil vegetable stew can last up to 3 months in the freezer. Just remember to label and date your containers. When you're ready to eat the stew, pull it from the fridge or freezer. If frozen, let it thaw in the fridge overnight. For reheating, you can use a pot on the stove. Heat it on medium until it's hot throughout. Stir it often to avoid hot spots. You can also use a microwave. Place the stew in a microwave-safe bowl, cover it, and heat for 2-3 minutes. Stir, then heat again if needed. Enjoy your delicious stew! For the full recipe, check out the earlier section. Yes, you can use dried lentils. Just remember to rinse and soak them first. Soaking helps soften the lentils and reduces cooking time. When using dried lentils, add them before the broth and tomatoes. Cook them for about 30-35 minutes, or until they are tender. You can add many vegetables to this stew. Here are some great options: - Zucchini, diced - Spinach or kale, chopped - Celery, diced - Mushrooms, sliced - Peas, fresh or frozen These add color, flavor, and nutrition to your stew. Feel free to get creative with your choices! Hungarian Lentil Vegetable Stew lasts about 4-5 days in the fridge. Store it in an airtight container to keep it fresh. If you want to keep it longer, consider freezing it. This stew freezes well and stays tasty for up to 3 months. Just thaw it in the fridge before reheating. For the full recipe, check the details above. This blog provides a clear guide on making Hungarian Lentil Vegetable Stew. We covered main and optional ingredients, plus tips for texture and storage. You can easily adjust the recipe for vegetarian or seasonal tastes. In the end, this stew is healthy, tasty, and very versatile. Don't hesitate to explore different flavors and ingredients for your perfect bowl. Enjoy your cooking journey!

Hungarian Lentil Vegetable Stew

Experience the comforting flavors of Hungarian Lentil Delight Stew that's perfect for cozy evenings! This hearty recipe features green lentils, fresh veggies, and aromatic spices simmered to perfection. With easy-to-follow steps, you'll create a nourishing meal in just under an hour. Ready to tantalize your taste buds? Click through for the full recipe and discover how simple it is to make this delicious stew today!
Print Recipe Pin Recipe

Ingredients
  

1 cup green lentils, rinsed and drained

2 tablespoons olive oil

1 large onion, diced

2 cloves garlic, minced

2 carrots, diced

1 bell pepper, diced (preferably red or yellow for color)

1 medium potato, peeled and cubed

1 can (14 oz) diced tomatoes

4 cups vegetable broth

1 teaspoon smoked paprika

1 teaspoon caraway seeds

1 teaspoon dried thyme

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

    Stir in the minced garlic and cook for an additional minute until fragrant.

      Add the diced carrots and bell pepper to the pot, cooking for another 5-7 minutes until they start to soften.

        Incorporate the cubed potatoes and stir well, letting them cook for about 3 minutes.

          Add the lentils, diced tomatoes (with juice), vegetable broth, smoked paprika, caraway seeds, and dried thyme. Stir everything to combine.

            Bring the mixture to a boil, then reduce heat and let it simmer for about 30-35 minutes, or until the lentils and vegetables are tender. Stir occasionally to prevent sticking.

              Season with salt and pepper to taste near the end of cooking.

                Once the stew is ready, remove it from heat and let it sit for a few minutes for the flavors to meld together.

                  - Serving Suggestions: Ladle the stew into bowls and garnish with freshly chopped parsley. Serve with crusty bread or over a bed of cooked quinoa for a hearty meal.

                    Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4-6