Zupa Soczewicowa – Polish Lentil Soup Recipe

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Little bird told me you were looking for an easy lentil soup recipe. You are in the right place. This Zupa Soczewicowa – Polish Lentil Soup is hearty and delicious, perfect to enjoy during chilly months. 

Packed with wholesome lentils, tender vegetables, and smoky Polish kielbasa, it’s a comforting soup that offers flavor and nourishment.

serving bowl with lentil soup, close up

Whether you’re looking for an easy weeknight meal or a make-ahead option for busy days, this soup is a delicious go-to. Plus, it’s a great way to enjoy traditional Polish flavors with a simple, satisfying twist.

side view of a serving bowl with the soup

Why you will love Polish Lentil Soup  

Hearty and comforting – perfect for chilly days when you need something warm and satisfying. The combination of lentils, root vegetables, and smoky kielbasa makes it a meal in itself.

Packed with flavor – the mix of aromatics, earthy lentils, and Polish spices like marjoram and allspice creates a rich, layered taste.

Nutritious and wholesome – lentils are loaded with protein, fiber, and essential nutrients, making this soup both filling and good for you.

Ingredients, Variations and Substitutions  

ingredients to make Lentil Soup with name tags

Dry Lentils – are the star of this soup, providing a hearty texture and rich, earthy flavor. Brown or green lentils work best, holding their shape well during cooking. Red lentils are a great alternative if you prefer a creamier consistency; they break down beautifully and create a velvety texture. Try black lentils if you want an even more earthy, nutty flavor for this soup. If lentils aren’t your thing, you can swap them for split peas for a slightly different take on this classic.

Leeks – bring a mild, slightly sweet onion flavor that complements the other vegetables without overpowering the soup. If leeks aren’t available, a yellow onion will do the trick. Make sure to clean leeks thoroughly, as they tend to hide dirt in their layers.

Carrots and parsnips – add a natural sweetness and depth, balancing out the savory broth. While parsnips offer a slightly nutty, peppery note, they can easily be replaced with more carrots. Want to mix things up? Try adding sweet potatoes for a touch of natural creaminess.

Garlic – is a must for building flavor, and fresh cloves are ideal, but if you’re short on time, a teaspoon of garlic powder can work in a pinch. It won’t have the same punch, but it’ll still do the job.

Potatoes – contribute to the soup’s comforting, hearty feel. Russet potatoes will break down and thicken the soup, while Yukon Golds hold their shape better and provide a buttery texture. If you’re looking for a lower-carb option, try substituting cauliflower florets.

Broth – you can use either vegetable or chicken broth. A good-quality broth makes all the difference, so if you have homemade broth on hand, it’s even better! If you’re going for a richer flavor, beef broth can add a deeper, more robust element. Alternatively, you can use chicken stock. 

Bay leaf and allspice berries – are key to achieving that signature Polish flavor, adding a subtle warmth and complexity to the soup. If you can’t find allspice berries, a small pinch of ground allspice will work, but be careful not to overdo it.

Marjoram – brings a classic Polish herbaceous touch with a slightly citrusy and piney flavor. If you don’t have marjoram, oregano makes a good substitute, though it’s a bit stronger, so use it sparingly.

Smoked paprika – adds a lovely smoky undertone, enhancing the flavors of kielbasa. If you prefer a milder option, sweet paprika will still give you a hint of warmth without the smokiness.

Apple cider vinegar – brightens the soup and balances out the richness. Lemon juice can also work if you’re out of vinegar.

Polish sausage – brings an irresistible smokiness and depth of flavor. You can also use smoked bacon, but Polish kielbasa is much better. If you’re keeping things vegetarian, smoked tofu or mushrooms can provide a similar umami punch.

Tomato paste – adds a deep umami flavor to the soup without making it too tomatoey. If you don’t have tomato paste, you can use double the amount of tomato purée or a few chopped-up sun-dried tomatoes. Crushed canned tomatoes will add more liquid, so you may need to adjust the broth amount. For a different take, a splash of Worcestershire sauce or a bit of smoked paprika will give you that depth and savory richness.

Equipment you will need 

  • Large pot 
  • Cutting board and sharp knife
  • Skillet
  • Wooden spoon
  • Ladle 
  • Small bowl 
  • Measuring cups and spoons 
  • Colander
  • Blender or immersion blender (optional)

Top Tips

Rinse the lentils – they can have dust or debris, so give them a good rinse in a colander under cold water to ensure a clean, fresh flavor.

Sauté for depth – cooking the leeks, carrots, and garlic until they’re soft and fragrant helps build a rich flavor base before adding the broth.

Simmer gently – let the soup simmer over low heat to allow the flavors to develop and the lentils to cook evenly without becoming mushy.

Adjust the thickness – if the soup becomes too thick, simply add more broth or water. If it’s too thin, let it simmer uncovered to reduce and concentrate the flavors.

Don’t forget acidity – a splash of apple cider vinegar or a squeeze of lemon at the end brightens the flavors and balances the richness of the soup.

Step-by-step instructions

  • Rinse the lentils thoroughly under cold water in a colander to remove any debris.
  • Slice the leek (white and light green parts only), ensuring it’s well-rinsed to remove dirt.
  • Peel and dice two carrots and one parsnip, one celery stick, and cube two medium potatoes.

  • Mince garlic cloves, and if using, slice the kielbasa.
  • Heat two tablespoons of olive oil in a large pot over medium heat.
  • Add the sliced leeks and cook for 3-4 minutes until softened.

  • Stir in the garlic, carrots, celery, and parsnip, cooking for another 2-3 minutes to develop flavor.
  • Once the veggies are tender, stir in tomato paste and cook for about 1-2 minutes. This helps to caramelize the tomato paste slightly, enhancing its depth of flavor and reducing any raw taste.

  • Transfer everything to a large stock pot. Add in 1 teaspoon of marjoram, 1 teaspoon of smoked paprika, 2 bay leaves, and 4 allspice berries (or a pinch of ground allspice).
  • Pour in 6 cups of broth and bring to a gentle boil.

  • Add the rinsed lentils and potatoes, stirring to combine.
  • Lower the heat to a gentle simmer and cook uncovered for 25-30 minutes, or until the lentils and vegetables are tender.
  • If the soup thickens too much, add more broth as needed.
  • If using kielbasa sausage, sauté it in a separate pan until lightly browned, then stir it into the soup.

  • Stir in 1 tablespoon of apple cider vinegar to brighten the flavors.
  • Season with salt and pepper to taste, adjusting as needed.
  • Ladle the soup into bowls and top with a dollop of sour cream, fresh chopped parsley or dill, and crispy bacon (if using).
  • Serve with crusty bread or pretzel croutons for an extra satisfying meal.
two serving bowls with the lentil soup

Best ways to enjoy this soup

  • Serve with a side of crusty bread, Pretzel bun croutons or buttered rolls.
  • Add a dollop of sour cream for extra creaminess and a slight tang.
  • Garnish with chopped dill or parsley.
  • A little sprinkle of smoked gouda or parmesan cheese.
  • Serve the soup alongside a simple salad with a light vinaigrette.

Other Polish recipes You may also like

Storage instructions, reheating 

Refrigeration:

  • Allow the soup to cool to room temperature before transferring it to an airtight container.
  • Store in the refrigerator for up to 4-5 days. 

Freezing:

  • Lentil soup freezes well! Pour cooled soup into freezer-safe containers or resealable bags, leaving some space for expansion.
  • Label with the date and freeze for up to 3 months.
  • If your soup contains potatoes, note that they may become a bit softer when thawed, but the flavor remains great.

Reheating Instructions:

On the Stovetop:

  • Transfer the soup to a pot and heat over medium-low heat, stirring occasionally.
  • If the soup has thickened, add a splash of broth or water to reach your desired consistency.
  • Heat until warmed through, about 8-10 minutes.

In the Microwave:

  • Place a portion in a microwave-safe bowl and cover loosely to prevent splatters.
  • Reheat on medium power in 1-2 minute increments, stirring in between, until hot.
  • Add a little water or broth if the soup is too thick.

Tips for Best Results:

  • Avoid overcooking when reheating to maintain the lentils’ texture.
  • If freezing, consider storing any added kielbasa or bacon separately to maintain their texture upon reheating.
  • Always taste after reheating and adjust seasoning if needed, as flavors may mellow out in storage.

various bowls with the lentil soup, dish with sour cream, fresh parsley
lentil soup in a serving bowls

Zupa Soczewicowa – Polish Lentil Soup Recipe

Sylwia Vaclavek
Little bird told me you were looking for an easy lentil soup recipe. You are in the right place. This Zupa Soczewicowa – Polish Lentil Soup is hearty and delicious, perfect to enjoy during chilly months. 
5 from 1 vote
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Soup
Cuisine Polish
Servings 6
Calories 285 kcal

Equipment

  • large pot
  • Cutting board, Chef's knife
  • vegetable peeler
  • small bowl
  • measuring cups and spoons
  • Coleander
  • skillet
  • immersion blender optional

Ingredients
 
 

  • 1 cup green or brown lentils rinsed
  • 1 leek thinly sliced
  • 2 carrots diced
  • 2 parsnips diced
  • 3 cloves garlic minced
  • 1 celery stalk diced
  • 2 potatos peeled and cubed
  • 6 cups vegetable or chicken broth
  • 1 bay leaf
  • 4 allspice berries
  • 1 teaspoon marjoram
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • kielbasa
  • 1 tablespoon tomato paste optional, for extra depth
  • 1 tablespoon apple cider vinegar for brightness

Instructions
 

  • Rinse 1 cup of lentils thoroughly under cold water in a colander to remove any debris.
  • Slice 1 leek (white and light green parts only), ensuring it’s well-rinsed to remove dirt.
  • Peel and dice 2 carrots and 1 parsnip, one celery stick and cube 2 medium potatoes.
  • Mince 3 cloves of garlic, and if using, slice 6 oz of kielbasa.
  • Heat 2 tablespoons of olive oil in a large pot over medium heat.
  • Add the sliced leeks and cook for about 3-4 minutes until softened.
  • Stir in the garlic, carrots, celery and parsnip, cooking for another 2-3 minutes to develop flavor.
  • Once the veggies are tender, stir in tomato paste and cook for about 1-2 minutes. This helps to caramelize the tomato paste slightly, enhancing its depth of flavor and reducing any raw taste.
  • Transfer everything to a large stock pot. Add in 1 teaspoon of marjoram, 1 teaspoon of smoked paprika, 2 bay leaves, and 4 allspice berries (or a pinch of ground allspice).
  • Pour in 6 cups of broth and bring to a gentle boil.
  • Add the rinsed lentils and potatoes, stirring to combine.
  • Lower the heat to a gentle simmer and cook uncovered for 25-30 minutes, or until the lentils and vegetables are tender.
  • If the soup thickens too much, add more broth as needed.
  • If using kielbasa, sauté it in a separate pan until lightly browned, then stir it into the soup.
  • If using bacon, crumble it and sprinkle it on top just before serving for a crispy texture.
  • Stir in 1 tablespoon of apple cider vinegar to brighten the flavors.
  • Season with salt and pepper to taste, adjusting as needed.

Notes

Rinse the lentils well – they can have dust or debris, so give them a good rinse in a colander under cold water to ensure a clean, fresh flavor.
Sauté for depth – cooking the leeks, carrots, and garlic until they’re soft and fragrant helps build a rich flavor base before adding the broth.
Simmer gently – let the soup simmer over low heat to allow the flavors to develop and the lentils to cook evenly without becoming mushy.

Nutrition

Serving: 1.5cupsCalories: 285kcalCarbohydrates: 47gProtein: 12gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 5mgSodium: 923mgPotassium: 978mgFiber: 15gSugar: 7gVitamin A: 3873IUVitamin C: 28mgCalcium: 76mgIron: 4mg
Keyword lentil soup, lentils, polish soup, soczewica, zupa soczewicowa
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Conclusion

It is a great recipe, do you agree? 

This hearty Polish Lentil Soup is the perfect comfort food for chilly days, combining rich, earthy lentils with smoky kielbasa and a blend of aromatic spices.

Easy recipe, full of flavor, and even better the next day, this soup will quickly become a winter favorite. Enjoy it with a dollop of sour cream, a sprinkle of fresh herbs, and a side of crusty bread for the ultimate comforting experience!

FAQ

Can I make Polish Lentil Soup vegetarian?

Yes! You can easily make this soup vegetarian by omitting the kielbasa or bacon and using vegetable broth instead of chicken broth. The lentils and vegetables still provide plenty of flavor and heartiness.

Can I use canned lentils instead of dried lentils?

Yes, you can use canned lentils to save time! If using canned lentils, rinse and drain them, and add them during the last 10-15 minutes of cooking. Be sure to adjust the cooking time since canned lentils don’t require as long to cook as dried ones.

How can I make this soup spicier?

Add red pepper flakes or chili powder if you like your soup with a kick. Try a little smoked paprika to enhance the heat and flavor for more depth.

Can I use different vegetables in the soup?

Absolutely! Feel free to swap out the carrots and parsnips with other root vegetables, like celery root (celeriac) or turnips, depending on your preferences or what you have available.

Can I add cream to make the soup richer?

Yes! Add a splash of heavy cream or half-and-half towards the end of cooking for a creamier version of this soup. This will add richness and a velvety texture.

Do you have to soak lentils before cooking them?

Unlike other dried legumes, lentils are quick to cook. They are typically ready to eat after a 20-30 minute simmer. Therefore, you do not have to worry about soaking your lentils before you cook them. That being said, giving them a quick rinse before they go into the pot is good!

Are lentils healthy?

Lentils are full of folic acid, iron, potassium, manganese, and Vitamin B6. They’re also relatively low-calorie, high fiber, and loaded with protein. Lentils are an excellent choice for a healthy diet, especially combined with the veggies in this soup.

Hungry for more? Check out the latest posts from My Omni Kitchen.

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