Zupa Z Soczewicy

Name: Zupa Z Soczewicy
Prep time: 10 min
Cook time: 43 min
Total time: 53 min
Cuisine: Polish
Ingredients: 250 g Red lentil, rinsed; 1 can Canned tomato, crushed; 1 Onion, diced; 2 clove Garlic, minced; 50 g Tomato paste; 30 g Clarified butter; 1 tbsp Sweet paprika; 1 tsp Thyme, dried; 1 tsp Oregano, dried; 120 ml Heavy cream; 10 g Parsley leaf, chopped; 1200 ml Vegetable broth; 1 ½ tsp Salt; ½ tsp Black pepper, ground

Zupa Z Soczewicy · ready in 53 min · 5 servings · 388 kcal per serving · easy · 14 ingredients

A homely Polish red lentil soup with tomato, paprika, and cream, where the lentils melt into a naturally thick, comforting bowl.

Prep: 10 min
Cook: 43 min
Total: 53 min
Serves: 5
kcal: 388
Difficulty: easy

Polish Soups Vegetarian Gluten-free

A QiMeal recipe · Updated 3 October 2026

Ingredients · 5 servings

250 gRed lentil, rinsed
1 canCanned tomato, crushed
1Onion, diced
2 cloveGarlic, minced
50 gTomato paste
30 gClarified butter
1 tbspSweet paprika
1 tspThyme, dried
1 tspOregano, dried
120 mlHeavy cream
10 gParsley leaf, chopped (to serve)
1200 mlVegetable broth
1 ½ tspSalt
½ tspBlack pepper, ground

Equipment

stovetop, cutting board, knife, large pot, wooden spoon, ladle, measuring spoon, measuring jug, can opener, serving bowl

Instructions

Gather Ingredients
Gather and measure all ingredients; set out a cutting board, knife, pot, spoon, ladle, measuring spoons, measuring jug, and can opener. · 10 min
What to look for: All ingredients are measured, aromatics are cut, and tools are within reach.
Sauté Aromatics
Heat clarified butter in a pot, then add diced onion and garlic; sauté over medium heat until soft and lightly golden. · 7 min
What to look for: Onion looks translucent with golden edges, and garlic smells sweet, not burnt.
Bloom Spices
Add sweet paprika, thyme, and oregano; stir for 1 minute in the hot fat until fragrant, keeping the spices from scorching. · 1 min
What to look for: Spices darken slightly and release a warm aroma without black specks.
Build Tomato Base
Add tomato paste and stir briefly, then pour in canned tomato and vegetable broth; bring the soup base to a steady boil. · 5 min
What to look for: The broth turns red and bubbles steadily across the surface.
Simmer Lentils
Add rinsed red lentil, reduce to a gentle simmer, and cook 20-25 minutes until the lentils collapse and thicken the soup. · 25 min
What to look for: Lentils lose their shape and the soup becomes thick and creamy.
Finish Cream
Stir in heavy cream, then season with salt and black pepper; keep the soup hot without boiling hard after the cream is added. · 3 min
What to look for: The soup turns slightly lighter and looks smooth with no cream streaks.
Serve Parsley
Ladle the soup into bowls and serve garnished with chopped parsley leaf while the texture is thick, creamy, and steaming. · 2 min
What to look for: Each bowl is hot, red-orange, and finished with fresh green parsley.

Nutrition (per serving)

kcal	388
Protein	16 g
Carbohydrates	46 g
of which sugars	8 g
Fat	16 g
of which saturated	10 g
Fibre	9 g
Sodium	1345 mg

Nutri-ScoreB

Allergens

Contains: milk

Ingredient substitutions

Canned tomato

Tomato paste: Use less tomato paste and loosen with water; the soup will taste deeper and less fresh.

Onion

Garlic: Use only if onion is unavailable; the base will be sharper and less sweet.

Garlic

Onion: Use finely diced onion for a milder aromatic base if garlic is unavailable.

Tomato paste

Canned tomato: Use extra canned tomato and simmer a little longer to concentrate the flavor.

Clarified butter

Sunflower oil: Use for a lighter sauté without the buttery aroma.

Thyme

Oregano: Use oregano for a slightly more robust herbal note.