Smoky Slovak Lentil and Potato Soup (Fazuľová Polievka)
Get ready for a bowl of pure comfort! This smoky Slovak soup combines earthy lentils and potatoes with savory smoked tofu for a deeply satisfying, plant-powered dinner that comes together in under an hour.
Servings 3
Calories 501kcal
Equipment
- Large pot with lid
- Chef’s knife
- cutting board
- measuring cups and spoons
- kitchen scale
- Garlic press (optional)
- Soup ladle
- Immersion blender (for a semi-creamy texture, optional)
Ingredients
- 1 tbsp Olive oil
- 1 large Onion finely diced
- 2 cloves Garlic minced
- 2 medium Carrots approx. 200g, diced
- 2 medium Potatoes approx. 400g, peeled and cubed
- 150 g Mountain lentils rinsed
- 1.5 liters Vegetable broth
- 2 tsp Sweet paprika
- 1.5 tsp Smoked paprika
- 1 Bay leaf
- 150 g Smoked tofu finely diced
- 3 tbsp Vegan sour cream plus more for serving
- Salt and Pepper to taste
- Fresh Dill or Thyme for garnish optional
Instructions
- Prepare the Aromatics: Heat the olive oil in a large pot over medium heat. Add the finely diced onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Toast the Spices: Add both the sweet and smoked paprika to the pot. Stir constantly for 30 seconds until the spices are fragrant, being careful not to burn them.
- Build the Soup Base: Add the diced carrots and cubed potatoes to the pot. Stir to coat them in the onion and spice mixture. Pour in the vegetable broth and add the rinsed mountain lentils and the bay leaf.
- Simmer: Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for 25-30 minutes, or until the lentils and potatoes are tender.
- Prepare the Tofu: While the soup is simmering, finely dice the smoked tofu. In the last 5 minutes of cooking, stir the diced tofu into the soup to heat through.
- Final Touches: Remove the bay leaf. For a slightly creamier texture, use an immersion blender to briefly pulse the soup 2-3 times, leaving most of the chunks intact. Alternatively, you can mash a few potatoes and lentils against the side of the pot with a spoon.
- Finish and Season: Turn off the heat. Stir in the 3 tablespoons of vegan sour cream until fully incorporated. Season generously with salt and pepper to taste.
- Serve: Ladle the hot soup into bowls. Top with an extra dollop of vegan sour cream and a sprinkle of fresh dill or thyme if available.
Notes
Serving suggestions:
Serve this robust soup with a thick slice of sourdough bread or a warm, crusty roll to soak up the delicious broth. A simple side salad of lettuce with a white balsamic vinaigrette would provide a fresh, crisp contrast.
For a classic and refreshing non-alcoholic pairing, a tall glass of Multivitamin juice from your pantry is an excellent choice. Its bright, tangy sweetness provides a lively contrast to the soup's deep, savory flavors, cleansing the palate between spoonfuls. If you're in the mood for something alcoholic, a Czech or Slovak Pilsner is the perfect regional partner. Its crisp, clean bitterness and light carbonation cut beautifully through the richness of the soup and enhance the smoky paprika, making each bite and sip even more enjoyable. Both options are wonderfully simple—just pour and serve.
Allergens:
- Soy (from the smoked tofu and vegan sour cream)
Emission Hotspots:
- Shop to home transportation, if a combustion car is used
Sustainability tips:
- Choose seasonal, locally grown vegetables; in Germany, opt for domestic potatoes, carrots, onions, and fresh herbs, as transports from abroad increase emissions.
- Compost your vegetable trimmings and herb stems, turning them into nutrient-rich soil instead of landfill waste.
- Consider growing your own herbs on a sunny windowsill
- Walk or bike to the supermarket and farmer's market to cut transportation emissions
- Store any cooked leftover soup in an airtight container and reheat for lunch. Or freeze leftovers for a quick, future meal.
- Make your guinea pigs 🐹 happy with carrot greens, leftover dill and some extra carrots.