Menu
Odkrywaj Recipes Categories Ingredients Occasions News
PL EN
Lentil soup - photo 1
← Recipes

Lentil soup

Pikantne Soups Vegetarian Dishes Dishes for Special Occasions 60 min Medium 15 wyświetleń ~16.08 PLN - (0)
Rate:
(0)

Description

Aromatic, creamy red lentil soup with a spicy, slightly tomato flavor — perfect for a chilly New Year's Eve. The recipe combines lentils, carrots, celery, and onions sautéed in oil, simmered with tomatoes and broth, and finally seasoned with smoked paprika, garlic, and bay leaves. The soup has a smooth consistency (it can be blended into a cream) and a beautiful, warm color. It works wonderfully as an appetizer for New Year's Eve 2025 or as a hearty main dish during winter gatherings — serve with sourdough bread or croutons. The basic version is vegan; you can add a tablespoon of cream to each serving if you prefer a creamier version.

Składniki (14)

Servings:
4
  • red lentils 250 g
  • Onion 1 szt.
  • Carrot 2.5 szt.
  • Celery 80 g
  • Garlic 3 ząbki
  • Canned tomatoes (diced) 400 g
  • Vegetable broth (prepared) 1200 ml
  • Rapeseed oil 30 g
  • 🌿 Przyprawy
  • Smoked paprika powder 4 g
  • Bay leaf 6.7 szt.
  • Salt 0.2 szczypt
  • Ground black pepper 2 szczypty
  • ✨ Opcjonalne
  • Parsley (for serving) 15 g
  • 18% cream (optional, for serving) 30 g
💰 Szacowany koszt dania: ~16.08 PLN (4.02 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the vegetables

1

Wash and peel the vegetables. Peel the onion and chop it into very small cubes (about 5 mm). Wash the carrot thoroughly, peel it, and slice it into half-moons about 3-4 mm thick (if you prefer a finer texture, chop it into cubes). Cut the celery into thin slices (3-4 mm). Peel the garlic and finely chop it or press it through a garlic press.

Ingredients: Onion, Carrot, Celery, Garlic
Use a sharp chef's knife and a cutting board measuring about 30x20 cm. Cutting into even pieces will shorten the frying and cooking time. If this is your first time with finely diced onion, first cut the onion in half through the middle, lay it flat, and slice horizontally before dicing.
2

Rinse the lentils in a colander under cold running water, stirring with your hand until the water is almost clear (this removes dust and excess starch). Set aside, allowing them to drain slightly.

Ingredients: red lentils
Use a fine sieve — lentils are small and may fall through larger holes. Do not soak for a long time; rinsing 2-3 times is enough.

Frying

3

In a large pot (3–4 l capacity), heat the oil over medium heat. When the oil is hot (after about 30 seconds, it will start to shimmer slightly on the surface), add the chopped onion and sauté for 4-5 minutes, stirring every 30–40 seconds, until the onion becomes translucent and lightly golden - this is called sweating the onion.

Ingredients: Rapeseed oil, Onion
Use a wooden spoon or silicone spatula and a heavy-bottomed pot to avoid burning. Do not fry the onions over too high heat — quick browning can give a bitter taste.
4

Add the carrot and celery to the pot with the onion. Sauté together for 5-6 minutes, stirring every minute, until the carrot is slightly softened and the vegetables take on color. Add the chopped garlic and sauté for another 30 seconds — until you can smell the aroma of the garlic.

Ingredients: Carrot, Celery, Garlic
Add the garlic only at the end of frying the vegetables, as cooking it too long will make it bitter. The ideal consistency: the carrot should be soft when pierced with a fork, but not overcooked.

Cooking

5

Add smoked paprika and bay leaves to the pot, and stir for 20-30 seconds to release the aroma. Then add the rinsed lentils and canned tomatoes (with their juice). Mix to combine the ingredients.

Ingredients: Smoked paprika powder, Bay leaf, red lentils, Canned tomatoes (diced)
Add the spices shortly before pouring in the broth to avoid burning the paprika. If you are using tomato paste instead of canned tomatoes, add it after sautéing and briefly fry it to get rid of the raw taste.
6

Pour everything with hot vegetable broth (1200 ml). Increase the heat to medium-high and bring to a boil. Once it starts boiling, reduce the heat to low, partially cover the pot with a lid, and cook for 20-25 minutes. The lentils should break down and the soup should take on a creamy consistency; check with a fork — the lentil grains will be soft and mashable.

Ingredients: Vegetable broth (prepared), red lentils, Canned tomatoes (diced)
The pot does not need to be kept tightly covered — partial covering prevents excessive evaporation but allows you to observe the cooking. If the soup becomes too thick, add 50–100 ml of boiling water. If the lentils are still hard after 25 minutes, cook for another 5–10 minutes.

Finishing

7

Turn off the heat. Remove the bay leaves and discard them. If you want a creamy soup, use an immersion blender and blend the soup directly in the pot until smooth (blend for 30–60 seconds until you achieve the desired consistency). If you prefer a more rustic texture, leave some whole pieces and strain part of it through a sieve.

Ingredients: Bay leaf, Salt, Ground black pepper
Use an immersion blender, holding it steady and submerging it slowly; keep the tip firmly at the bottom to avoid splashing hot soup. After blending, taste to see if it needs seasoning with salt and pepper.

Finishing and serving

8

Season the soup with salt (about 5 g) and freshly ground pepper to taste. If you like, add 30 g of 18% cream to the pot or directly to the bowls (optional) and mix well to make the soup silky smooth. Finally, sprinkle with chopped parsley.

Ingredients: Salt, Ground black pepper, 18% cream (optional, for serving), Parsley (for serving)
When adding the cream, first temper it with a few tablespoons of hot soup in a small bowl to prevent it from curdling when added to the pot. If you are on a vegan diet, use soy yogurt or skip this step.

Serving

9

Pour the soup into shallow bowls. You can add 1 tablespoon of sour cream (optional) to each serving and sprinkle with fresh parsley. Serve with warm bread (e.g., sourdough) or crunchy croutons.

Ingredients: Parsley (for serving), 18% cream (optional, for serving)
Use flat, wide bowls so the soup doesn't cool down too quickly and looks nice on the New Year's table. For decoration, use 2–3 sprigs of parsley and a few drops of good olive oil.

Fun Fact

💡

Lentil soup is one of the oldest legume dishes — lentils were cultivated as early as the Neolithic period. In many cultures, it is served to mark the beginning of the new year as a symbol of prosperity and abundance (hence a good choice for New Year's Eve).

Best for

Sylwester 2025 zimowa kolacja wegańskie przyjęcie

Tips

🍽️ Serving

Serve hot, garnished with parsley and optionally a dollop of cream or plant-based yogurt. A good flavor combination can be achieved by pairing it with dark sourdough bread, toasted bread, or pumpernickel. For added spiciness, you can place lemon slices on the table for guests to add a sour note.

🥡 Storage

Store the soup in the refrigerator in an airtight container for up to 3 days. When reheating, add a little water or broth and heat on low, stirring to restore the consistency. The soup can also be frozen in portions for up to 3 months; after thawing, mix well and heat slowly.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Falafel with tahini sauce 45 min

Falafel with tahini sauce

Middle Eastern Cuisine
Greek Salad 15 min

Greek Salad

Salads
Dumplings with meat 90 min

Dumplings with meat

Appetizers
Vegetable sushi 90 min

Vegetable sushi

Asian cuisine
Toasts with Ricotta, Grilled Asparagus, and Strawberries with a Balsamic Touch 25 min

Toasts with Ricotta, Grilled Asparagus, an...

I'm not hungry
Shrimp in filo pastry 90 min

Shrimp in filo pastry

Appetizers

Recipe Categories

Soups
Soups in: Christmas Eve Dinner

Soups are a staple of Polish cuisine - warming, filling, and full of flavor all year round. Chicken broth - a golden broth with pasta, the king of Sunday dinners. Żurek with white sausage and egg - a traditional taste of the Polish countryside. Tomato soup with rice or pasta - a favorite soup for...

See all recipes in this category
Vegetarian Dishes
Vegetarian Dishes

Vegetarian cuisine is a wealth of flavors without meat - healthy, colorful, and filling. Plant-based proteins: lentils, chickpeas, beans, peas, and soy take center stage. Cheeses and dairy: feta, halloumi, ricotta, and mascarpone in main dishes. Eggs in various forms: omelets, frittata, shakshuka...

See all recipes in this category
Dishes for Special Occasions
Dishes for Special Occasions

Dishes for special occasions are culinary masterpieces for birthdays, anniversaries, and holidays. Grilled beef steak with herb butter - restaurant quality at home. Beef Wellington - beef in puff pastry with duxelles. Roast duck with apples - a holiday tradition in a new edition. Pink salmon with...

See all recipes in this category
Reklama