Zupa Lenti, or Polish lentil soup, has long been a staple of peasant cooking in Poland, providing a nutritious, inexpensive meal during the cold months. Lentils were introduced to the region in the 19th century and quickly became a common protein source in rural households.

In eastern Poland, the soup often includes smoked sausage or bacon for added richness, while in the mountainous south, carrots and potatoes are more common. Some regions add a splash of vinegar for a subtle tang.

Zupa Lenti is traditionally served hot in deep bowls, sometimes accompanied by rye bread or a slice of crusty wheat roll. A drizzle of extra‑virgin olive oil or a pat of butter is added just before eating for extra flavor.

While not tied to a specific holiday, Zupa Lenti is a comforting dish often prepared for family gatherings during the winter holidays, such as Christmas Eve (Wigilia), when a warm, meat‑free soup is welcome.

Zupa Lenti pairs nicely with pierogi (especially potato or cheese fillings), bigos (hunter’s stew), or a simple side of pickled cucumbers and fresh beet salad.

Traditional Zupa Lenti uses brown or green lentils, carrots, celery, onion, bay leaves, and crushed tomatoes. Substitutes can include red lentils for quicker cooking, or canned diced tomatoes instead of crushed tomatoes, and vegetable broth in place of water for deeper flavor.

Common mistakes include over‑cooking the lentils, which makes the soup mushy, and adding too much salt before the lentils have softened. Also, neglecting to stir occasionally can cause the lentils to stick to the pot bottom.

A gentle simmer keeps the lentils intact and prevents them from breaking apart, resulting in a clear, broth‑like texture rather than a thick puree.

Yes, Zupa Lenti improves after a night in the refrigerator. Store in airtight containers for up to 4 days, or freeze in portion‑size bags for up to 2 months. Reheat gently on the stove, adding a splash of water if needed.

The YouTube channel Matthew Cutolo focuses on straightforward, home‑cooked recipes that emphasize classic comfort foods and simple techniques for everyday cooks.

Matthew Cutolo presents Polish dishes with minimal ingredients and clear step‑by‑step narration, avoiding overly elaborate presentations. His style is practical and geared toward cooks who want authentic flavor without complex equipment.