| Prep: 15 mins | Cook: 45 mins – 60 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 275 | 3.5g | 0.5g | 47g |
| sugars | fibre | protein | salt |
| 7g | 15g | 18g | 1.1g |
Why I Love Czech Lentil Soup with Peas and Parsley Flake
Today’s recipe is a heartwarming classic from the heart of Central Europe – the Czech Lentil Soup with Peas and Parsley Flake. It resonates deeply with me not just in the wholesome flavors it encompasses, but also in the simplicity of its creation. More about why I adore this recipe below.
Ethereal Comfort in Every Bite
The Lentil Soup with Peas and Parsley Flake is not simply a soup. To me, it’s a bowl of comfort that warms the soul. The wholesome flavors of green lentils, peas and the depth of the vegetable broth create a satisfying depth in every bite. The light crunch from the carrots and celery contrast beautifully with the soft lentils and peas, while the delicate waft of minced garlic and onions adds a layer of aromatic bliss. And lest we forget, the paprika lends a hint of smokiness to the entirety of the soup, making each spoonful an exploration of flavors.
Cultural Connection Through a Soup Bowl
As someone who deeply honors his heritage, I appreciate the opportunity to explore the culinary realms of diverse cultures. This recipe is a nod to the traditional Czech cuisine, known for its robust, hearty meals. I feel a sense of connection with Petra Bernardova, a renowned chef in the Czech Republic – her emphasis on utilizing locally sourced, fresh ingredients ties seamlessly with my culinary philosophy.
Notably though, crafting this recipe also reminded me of the culinary values from my Pacific Northwest roots – where farm-to-table eating is not a trend, but a way of life. And isn’t that the real power of food? The ability to connect seemingly disparate cultures, communities, and cuisines through a shared love for good, heartening flavors.
So here we have my take on the time-honored Czech Lentil Soup with Peas and Parsley Flake. A bowl full of soul-satisfying warmth and a cross-cultural culinary celebration. Enjoy!
What You’ll Need
- 1 cup of green lentils
- 1 cup of dried peas
- 1 tablespoon of vegetable oil
- 1 onion, finely chopped
- 2 carrots, peeled and diced
- 1 celery stalk, finely chopped
- 2 cloves of garlic, minced
- 6 cups of vegetable broth
- 1 tablespoon of dried parsley flakes
- Salt and pepper to taste
- 1 bay leaf
- 2 teaspoons of paprika
Method
Step One
Start by rinsing the lentils and dried peas under cold water. Make sure to remove any stones or damaged lentils/peas that you may find. Set the lentils and peas aside for later.
Step Two
Heat the vegetable oil in a large pot over medium heat. Add the chopped onion, diced carrots, chopped celery, and minced garlic. Cook these ingredients until they become soft and fragrant, usually about 4-5 minutes.
Step Three
Add the vegetable broth to the pot. Then add the lentils and peas, dried parsley flakes, salt and pepper to taste, bay leaf, and paprika. Stir these ingredients together thoroughly, ensuring that they are fully distributed throughout the broth.
Step Four
Bring the soup to a boil. Once it has reached a boil, reduce the heat to low, cover the pot, and let the soup simmer. The lentils and peas should cook until they have become tender, which usually takes about 1-1.5 hours.
Step Five
Once the lentils and peas are tender, remove the bay leaf. Then, using an immersion blender, blend the soup until it reaches your desired consistency. You can blend it completely smooth, or leave it chunkier if you prefer. Adjust the seasonings to your liking.
Step Six
Serve the Lentil Soup hot, garnished with additional parsley flakes if desired. Enjoy!
