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Loaded Soups

Czech Lentil Soup

6 servings
Vegan Diet, Vegetarian Diet, Czech Simmering

Czech lentil soup is one of the staples of Czech cuisine. It is very filling but also very refreshing at the same time. The delicious combination of lentils and carrots is nicely balanced by marjoram and Allspice, and by using vegetable broth, this soup is completely vegan! This healthy and...

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... tasty soup is very inexpensive and also very easy to make. For these reasons, it will easily become one of your favorites!

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Tom Tom Founder
November 16, 2023
  • 30 min.
  • 8+ h.
  • 1/5
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Ingredients:

*This recipe assumes that you are working with a sodium free broth (a broth with no salt added). If you are working with a broth which includes sodium, adjust the amount of salt based on your preference.

Tools:

Recipes

Best served with:

Croutons
Herb Baguette
Rustic Bread or Baguettes

Directions:

1. Soak lentils:

1.1. Place into a medium mixing bowl:

1 LB of dried lentils
7 cups of cold water

Thoroughly stir.

1.2.

Cover with a plate and let sit in water until partially softened (about 8 hours or preferably overnight).

Kitchen Guide

Fruit & Vegetable Preparation & Cutting

September 29, 2023

Fruit and vegetables are nutritious, full of vitamins, and are very flavorful. Even if you are not interested in gaining the health benefits or appreciate the initial taste, fruit and vegetables are often very important for creating a final flavor in many meals (creating important flavor elements). The following are ways to wash, peel, and cut your produce. In this section, I’m not able to cover all fruits and vegetables but have chosen the most common ones. In this section I’m not able to cover all fruits and vegetables but have chosen the most common ones.

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Tom Tom Founder

2. Sauté vegetables:

2.1. Preheat a pot on medium-high heat with 2 TBSP of frying oil and add:

1 large onion – finely chopped

Sauté with occasional stirring until glossy (about 2 – 3 minutes).

2.2. Add:

2 medium carrot – sliced

And sauté for an additional 1 minute.

2.3. Optionally add:

1 LB of Polish kielbasa – sliced

Sauté for an additional 2 – 3 minutes with occasional stirring until the kielbasa releases some fat and gets partially seared.

3. Stew:

3.1. Add:

Soaked lentils from step 1 (including water)
4 cups of vegetable broth
2 TBSP of dried marjoram
1 TSP ground Allspice
2 PCS of bay leaves

Briefly stir and cover with a lid. Bring to a simmer (about 195°F) with occasional stirring.

3.2.

Lower heat to medium and cook with occasional stirring until lentils are fully cooked (for about 20 – 30 minutes). Taste lentils to make sure.

3.3.

Remove and dispose of bay leaves.

4. Thickening phase:

4.1. Place about ¼ of the soup (with lentils and carrots) into a pitcher or small mixing bowl.

Note:
Simply estimate the amount; you do not need to be exact.

4.2.

Then process it until smooth using an immersion blender.

4.3.

Pour back into the soup and thoroughly stir.

5. Finishing phase:

5.1. Add:

2 cloves of garlic – grated
1 TSP of salt
½ TSP of ground pepper

Briefly stir together and cook with occasional stirring until your soup thickens (now without the lid, usually for about 1 – 3  minutes).

5.2.

Optionally, add water if the liquid evaporates more than it should, and then cook for an additional 3 minutes.

5.3.

Taste and add salt and/or pepper if needed.

6. Serve with bread of any kind.

About the Author:
TomFounder
# 1
  • Published Recipes: 194
  • Av. Recipe Evaluation:
  • Location: Iowa, USA
  • Member since: 2023-02-02
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