Zupa Z Soczewicy Czerwonej

Name: Zupa Z Soczewicy Czerwonej
Prep time: 10 min
Cook time: 40 min
Total time: 52 min
Cuisine: Polish
Ingredients: 250 g Red lentil, rinsed; 1 Onion, diced; 2 Carrot, grated; 3 clove Garlic, pressed; 1 can Canned chopped tomato; 2 tbsp Tomato paste; 1200 ml Vegetable broth, hot; 30 g Butter; 2 tsp Sweet paprika; 1 tsp Cumin, ground; 15 g Fresh parsley, chopped; 20 ml Lemon juice, freshly squeezed; 8 g Salt; 1 g Black pepper, ground

Zupa Z Soczewicy Czerwonej · ready in 52 min · 5 servings · 294 kcal per serving · easy · 14 ingredients

A homely Polish red lentil soup, thickened naturally as the lentils melt into tomatoes and broth, finished with lemon for a bright, clean lift.

Prep: 10 min
Cook: 40 min
Total: 52 min
Serves: 5
kcal: 294
Difficulty: easy

Polish Soups Vegetarian

A QiMeal recipe · Updated 3 October 2026

Ingredients · 5 servings

250 gRed lentil, rinsed
1Onion, diced
2Carrot, grated
3 cloveGarlic, pressed
1 canCanned chopped tomato
2 tbspTomato paste
1200 mlVegetable broth, hot
30 gButter
2 tspSweet paprika
1 tspCumin, ground
15 gFresh parsley, chopped (to serve)
20 mlLemon juice, freshly squeezed
8 gSalt
1 gBlack pepper, ground

Equipment

stovetop, blender, large pot, wooden spoon, box grater, knife, cutting board, measuring spoon, ladle, serving bowl

Instructions

Prepare Ingredients
Gather measured ingredients, rinse lentils, dice onion, grate carrot, press garlic, and set out a pot, spoon, grater, knife, board, and blender. · 10 min
What to look for: Ingredients are measured and vegetables are ready in separate piles.
Soften Onion
Melt butter in the pot, add diced onion, and sauté over medium heat until soft, glossy, and lightly golden at the edges. · 7 min
What to look for: Onion turns translucent with pale golden edges.
Add Vegetables
Add grated carrot and pressed garlic, then cook briefly while stirring so the carrot softens and the garlic smells fragrant. · 3 min
What to look for: Carrot softens and stains the butter orange.
Toast Spices
Stir in sweet paprika and cumin, then toast for 30 seconds, stirring constantly to bloom the spices without scorching them. · 1 min
What to look for: Spices darken slightly and smell warm, not burnt.
Combine Lentils
Add rinsed red lentils, canned chopped tomato, and tomato paste, then stir until the lentils are coated in the tomato base. · 3 min
What to look for: Lentils are evenly mixed through the red tomato base.
Simmer Soup
Pour in hot vegetable broth, bring to a boil, then lower the heat and simmer until the lentils dissolve and thicken the soup. · 22 min
What to look for: Soup looks thick and orange-red with lentils mostly broken down.
Blend Season
Blend partially or fully to your preferred texture, then stir in lemon juice, salt, and black pepper until the flavor tastes bright. · 4 min
What to look for: Soup is smooth or gently chunky, with a glossy surface.
Serve Hot
Ladle the hot soup into bowls and finish each portion with chopped fresh parsley just before serving. · 2 min
What to look for: Bowls are steaming and dotted with fresh green parsley.

Nutrition (per serving)

kcal	294
Protein	15 g
Carbohydrates	46 g
of which sugars	8 g
Fat	6 g
of which saturated	3 g
Fibre	9 g
Sodium	1346 mg

Nutri-ScoreA

Allergens

Contains: milk

Ingredient substitutions

Onion

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

Carrot

Sugar: Adds sweetness but not body; use only when carrot is unavailable.

Garlic

Onion: Gives a milder allium base when garlic is unavailable.

Canned chopped tomato

Tomato paste: Thin with water to replace volume; the tomato taste will be deeper and less fresh.

Tomato paste

Canned chopped tomato: Simmer a little longer to concentrate the tomato flavor.

Vegetable broth

Water: Season more carefully with salt and pepper if using water.