Creamy lentil soup with spring vegetables (Easter version) - photo 1
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Creamy lentil soup with spring vegetables (Easter version)

Pikantne Soups Easter 90 min Medium 25 wyświetleń ~23.64 PLN * - (0)
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Description

Aromatic lentil soup with spring additions: green leek, young carrot, celery, and delicate asparagus. The dish combines Polish simplicity with a subtle creamy finish that can be enhanced with sour cream or fresh sorrel for a tangy touch. Perfect for Easter as a light, nourishing first soup before a heavier main course; it looks great in white deep plates with a half of hard-boiled egg and parsley leaves. The soup has a pleasant, thick consistency, an intense vegetable aroma, and a mild smoky-spicy note from the celery and allspice.

Ingredients Used

Ingredients (18)

Servings:
4
  • Green lentils 200 g
  • Carrot 3.8 szt. (~300 g)
  • Onion 1 szt. (~150 g)
  • Garlic 2 ząbki (~10 g)
  • Leek 150 g
  • Celery root 150 g
  • Parsley root 1 szt. (~100 g)
  • Asparagus 200 g
  • Vegetable broth 1500 ml
  • Rapeseed oil 30 g
  • Chicken egg 4 szt. (~240 g)
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~4 g)
  • Black pepper 4 szczypty (~2 g)
  • Bay leaf 10 szt. (~3 g)
  • Allspice (berries) 2 szt. (~2 g)
  • ✨ Opcjonalne
  • 18% cream 100 ml
  • Butter 20 g
  • Sorrel 50 g
💰 Szacowany koszt dania: ~23.64 PLN (5.91 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of vegetables and lentils

1

Prepare the vegetables: peel the carrot, parsley root, and celery root; cut the carrot and parsley into thin slices or half-slices (about 3-4 mm), and the celery into small cubes (about 5 mm). Peel the onion and chop it finely. Cut the leek lengthwise, rinse it under running water between the layers, and slice it into thin half-slices. Snap off the ends of the asparagus (bend at the natural breaking point) and cut into pieces 3–4 cm long. Rinse the lentils: place them in a sieve and rinse under cold water, stirring with your hand until the water runs clear.

Ingredients: Carrot, Parsley root, Celery root, Onion, Leek, asparagus, green lentils
Use a medium-sized cutting board and a sharp kitchen knife. A fine-mesh strainer will make rinsing the lentils easier. Be careful not to slice the leek too thinly – slices that are too thin will fall apart during cooking.

Preparation of eggs

2

Boil the eggs hard: place the eggs in a pot, cover with cold water so that the water covers the eggs by about 2 cm, bring to a boil over high heat. When it starts to boil, reduce the heat to medium and cook for 9 minutes. After the time is up, pour cold water over the eggs and set aside to cool. Peel and cut in half just before serving.

Use a medium-sized pot so the eggs have enough space. After pouring cold water over them, they will be easier to peel. If there is high steam pressure in the kitchen, cooking may take 8–10 minutes.

Sautéing vegetables

3

In a large pot (with a capacity of at least 3 l), heat canola oil over medium heat. Add the onion and sauté for 4–5 minutes until it becomes translucent and slightly golden. Add the garlic and sauté for another 30 seconds, being careful not to burn it. Add the carrot, parsley, celery, and leek — sauté, stirring with a wooden spoon for 5–6 minutes, until the vegetables are slightly softened and take on color.

Ingredients: Rapeseed oil, Onion, Garlic, Carrot, Parsley root, Celery root, Leek
The best pot is a heavy enameled or stainless steel saucepan with a thick bottom. Use a wooden spoon or spatula. Do not increase the heat too much — the vegetables should become translucent, not burnt.

Cooking lentils

4

Add the rinsed lentils to the sautéed vegetables and mix well so that the grains are coated with oil for 1 minute. Pour in warm vegetable broth (about 1.5 l), add the bay leaf and allspice. Bring to a boil over high heat, then reduce the heat to low and cook uncovered for 25–30 minutes, until the lentils are soft but not falling apart (they should have a firm texture).

Ingredients: green lentils, Vegetable broth, Bay leaf
Use a slotted spoon to skim off the foam from the surface. Cook on low heat — too vigorous boiling will break the lentils apart.

Adding asparagus and seasoning

5

About 8–10 minutes before the end of cooking, add the chopped asparagus to the pot; stir and continue cooking. After 2/3 of the time, remove the pot from the heat, take out the bay leaf and allspice. Season the soup with salt and pepper — first add half of the salt, stir, taste, and adjust the salt if necessary.

Ingredients: asparagus, Salt, Black pepper, Bay leaf
Add the asparagus late so they remain firm and green. Season the flavor gradually — it's easier to add salt than to take it away.

Blending and finishing

6

If you want a creamy consistency, use an immersion blender directly in the pot: blend in batches for 20–30 seconds until you achieve a smooth, slightly grainy texture (it doesn't have to be perfectly silky). If you prefer a thinner soup, add 50–100 ml of broth. After removing from heat, add 18% cream (optional) and gently stir to prevent the soup from curdling. Check the taste and adjust with salt/pepper.

Ingredients: 18% cream, Vegetable broth
Use an immersion blender with a long guard, keep it deep in the pot to avoid splattering. If you don't have a blender, you can transfer the soup in batches to a countertop blender.

Serving

7

Pour the hot soup onto the plate, placing half a hard-boiled egg in the center of each portion. If you are using sorrel (optional), finely chop it and sprinkle on top just before serving for a fresh, tangy note. You can add a teaspoon of butter (optional) or a few drops of good rapeseed oil, along with fresh parsley.

Ingredients: Butter, Rapeseed oil, sorrel
Serve in deep, wide plates; cut the eggs with a delicate knife or spoon just before serving to prevent the yolk from drying out. Additionally, you can add sorrel to enhance the flavor.

Final tips

8

If the soup thickens too much after cooling, add warm broth and heat it over low heat. The soup can be blended only partially, leaving chunks of vegetables for texture. Prepare additional sprigs of parsley for color and freshness.

Ingredients: Vegetable broth, 18% cream
For heating, use a small pot and heat slowly to avoid breaking the structure of the cream. Do not boil after adding the cream.

Fun Fact

💡

In Poland, lentils were one of the main sources of protein before meat became common; in spring, the addition of fresh sorrel is a traditional way to refresh dishes after winter.

Best for

Wielkanoc obiad rodzinny przyjęcie wiosenne

Tips

🍽️ Serving

Serve hot in white deep plates or bowls. For a rustic version, add toasted country bread croutons sautéed in butter. A hard-boiled egg and fresh parsley enhance the appearance and nutritional value. If someone prefers spicier flavors, serve homemade horseradish on the side.

🥡 Storage

Store the soup in a sealed container in the refrigerator for up to 3 days. Do not store with added egg or cream — add them just before serving. For reheating, use a saucepan over low heat, optionally adding a small amount of broth to restore the consistency.

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