Hungarian Lentil Soup

Ingredients and Weight:

• 1 tablespoon olive oil
• 1 small onion, chopped (about 1/2 cup)
• 2 carrots, chopped (about 1 cup)
• 2 celery stalks, chopped (about 1 cup)
• 1 tablespoon finely chopped fresh parsley
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 8 cups vegetable or chicken broth
• 1 cup brown lentils, picked over and rinsed
• 1 cup small pasta (such as ditalini or macaroni)

Preparation Time:

10 minutes

Cooking Time:

30-35 minutes

Difficulty Level:

2 (easy)

Preparation Method Steps:

1. Heat the olive oil in a large pot over medium-high heat.
2. Add the onion, carrots, celery, parsley, salt, and pepper and cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
3. Add the broth and lentils and bring to a boil.
4. Reduce heat and simmer, partially covered, until the lentils are tender, about 20-25 minutes.
5. Add the pasta and cook according to package directions.

Nutritional Information:

Serving size: 1 cup

Calories: 200 Fat: 5 grams Saturated Fat: 1 gram Sodium: 400 milligrams Carbohydrates: 35 grams Fiber: 10 grams Protein: 10 grams

Dish Characteristics:

• Savory and flavorful lentil soup
• Suitable for American taste
• Made with easily available ingredients in the United States

User Comments:

• "This soup is so hearty and comforting. I love the addition of pasta."
• "The flavors are perfect, and it's not too spicy."
• "I especially appreciate that it's made with healthy ingredients."

Special Precautions and Tips:

• If you don't have brown lentils, you can use green lentils instead.
• If you prefer a thicker soup, mash some of the lentils with a potato masher before adding the pasta.
• Serve with crusty bread for dipping.