Recipe for: Lentil soup with tomatoes and sorrel (May Day twist) - photo 1
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Recipe for: Lentil soup with tomatoes and sorrel (May Day twist)

Pikantne Soups May Day 90 min Medium 7 wyświetleń ~22.28 PLN - (0)
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Description

Aromatic red lentil soup with tomatoes and fresh sorrel is a light, spring dish perfect for a May picnic or a family lunch. The dish combines the creamy texture of overcooked lentils with the tartness of tomatoes and the distinctive, refreshing note of sorrel. Thanks to simple Polish ingredients, it results in a hearty, colorful, and visually appealing soup — serve it with fresh dark bread or croutons. It is quick to prepare, easy to take away, and tastes great both with a dollop of sour cream and drizzled with lemon juice for a dairy-free version.

Ingredients Used

Ingredients (16)

Servings:
4
  • Red lentils 200 g
  • Tomato 3.3 szt. (~400 g)
  • Onion 1 szt. (~150 g)
  • Garlic 3 ząbki (~15 g)
  • Carrot 2.5 szt. (~200 g)
  • Celery 100 g
  • Potatoes 1.3 szt. (~200 g)
  • Vegetable broth 1000 ml
  • Rapeseed oil 30 g
  • Butter 20 g
  • Sorrel 30 g
  • 🌿 Przyprawy
  • Thyme 2 g
  • Salt 0.2 szczypt (~5 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • 18% cream 100 ml
  • Lemon 0.8 szt. (~60 g)
💰 Szacowany koszt dania: ~22.28 PLN (5.57 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the vegetables

1

Wash all the vegetables. Peel the onion and chop it into small cubes (about 5 mm). Peel the carrot and celery; slice the carrot into half-moons (about 3-4 mm), and chop the celery into small cubes (about 5 mm). Peel the potatoes and cut them into 1.5 cm cubes. Blanch the tomatoes in boiling water for 20-30 seconds, peel off the skin, and chop them into cubes. Mince the garlic very finely or press it through a garlic press. Wash the sorrel and chop it finely.

Ingredients: Onion, Carrot, Celery, Tomato, Garlic, sorrel
Use a cutting board and a large sharp knife. For peeling tomatoes, you will need a pot of boiling water and cold water. Cutting into similar pieces will ensure even cooking.

Frying the base

2

In a large pot (bottom diameter ~20–24 cm, capacity 3–4 l), heat canola oil over medium heat. Add the chopped onion and sauté for 5–7 minutes, stirring every 30–40 seconds, until the onion becomes translucent and slightly golden. Add the minced garlic and sauté for another 30 seconds, being careful not to burn it.

Ingredients: Rapeseed oil, Onion, Garlic
Use a wooden spoon or spatula. A heavy-bottomed pan/pot prevents burning. If the onion browns too quickly, lower the heat.

Frying vegetables

3

Add the carrot and celery to the pot with the onion. Sauté for 5 minutes over medium heat, stirring frequently, until the vegetables are slightly softened (they should be firm, not mushy).

Ingredients: Carrot, Celery
Use a lid for 1–2 minutes to let the vegetables release some steam and soften faster, but do not steam for too long, as they will lose their structure.

Tomato Reduction

4

Add the chopped tomatoes to the pot. Increase the heat to medium-high and cook for 6–8 minutes, stirring occasionally, until the tomatoes break down and the liquid partially evaporates — a thicker base with an intense flavor will form.

Ingredients: Tomato
This is an important step for flavor concentration; if you are using very watery tomatoes, cook a little longer. Use a wooden spoon to crush larger pieces of tomato.

Cooking with Lentils

5

Pour the dry red lentils and add the chopped potatoes to the pot. Pour in the vegetable broth (about 1 l). Bring to a boil over high heat, then reduce the heat to medium-low and cook partially covered for 15–20 minutes. The red lentils should start to break down and soften, and the potatoes should be tender when pierced with a fork.

Ingredients: red lentils, Vegetable broth
Use a large pot to avoid boiling over. Check every 5 minutes, stirring from the bottom to prevent the lentils from sticking. If the soup is too thick, add 50–150 ml of water or broth.

Thickening and consistency

6

To achieve a creamy consistency, blend about 1/3 of the pot's contents with an immersion blender until smooth, leaving the rest with chunks. Alternatively, transfer 300–400 ml of the soup to a jug blender and blend until smooth, then combine with the rest.

Ingredients: red lentils
Use an immersion blender with a pot shield or a countertop blender (but be careful with hot soup – blend in batches and do not fill to the brim). Do not blend everything if you like the texture with chunks of vegetables.

Seasoning

7

Add dried thyme, salt (about 1 teaspoon), and pepper (two pinches). Cook for another 3–5 minutes to let the flavors meld. Taste the soup and adjust with more salt or pepper if needed.

Ingredients: Thyme, Salt, Black pepper
Add salt gradually, as the broth may already be salty. Taste the soup before the final seasoning.

Adding sorrel

8

Turn off the heat 2–3 minutes before serving. Add the chopped sorrel and stir for 2 minutes until the leaves wilt and combine well with the soup. The sorrel will add a distinctive tartness; if you prefer it milder, add only half.

Ingredients: sorrel
Sorrel adds acidity — add it gradually and taste. Do not cook it for long to preserve the freshness of the green color.

Finishing

9

Add the butter and stir until it melts — this will give the soup a creamy texture. If you want to enrich the soup, temper the cream in a separate bowl: pour 2–3 tablespoons of hot soup into the cream, mix, and then slowly pour it into the pot. Alternatively, drizzle the soup with lemon juice (half a lemon or to taste) instead of cream.

Ingredients: Butter, 18% cream, Lemon
For hardening the cream, use a metal spoon and stir vigorously to prevent the cream from curdling. If you are not using cream, add a few drops of lemon juice directly to the plate.

Serving

10

Serve the soup hot, place a portion on a plate and garnish with a sprig of fresh thyme or a bit of chopped sorrel. Serve with a slice of dark rye bread or croutons.

Ingredients: 18% cream, sorrel, Thyme
Use wide, shallow soup plates — they beautifully showcase the creamy texture. Additionally, you can add a spoonful of natural yogurt instead of cream.

Fun Fact

💡

Sorrel was traditionally used in Polish cuisine in spring as the first fresh leafy vegetable — it provided a sour note of the freshness sought after winter. Lentils, on the other hand, are one of the oldest cultivated legumes in Europe.

Best for

Majówka Obiad rodzinny Piknik na wynos

Tips

🍽️ Serving

Serve with dark rye bread, garlic butter croutons, or a simple salad of young greens. For guests, prepare an option with a dollop of sour cream and a separate plate with lemon wedges. The soup also tastes great with the addition of toasted pumpkin seeds on top.

🥡 Storage

Store in the refrigerator for 2–3 days in a closed container. It can be frozen in portions for up to 2 months — after thawing, bring to a gentle boil (do not boil vigorously). After reheating, you may need to add water or broth, as the soup may thicken.

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