This Polish lentil stew, or Grochowka, is very similar to dhal and just as hearty and delicious.
Simple but nourishing meals are my current go-to’s. One from our menu last week is a soup called Grochowka, which can be best described in English as lentil dhal. But the flavour is more earthy, in a Europe in fall kind of way and not at all curry-like, compared to an Indian-style dhal.
Our Grochowka, was made with the leftover Christmas ham bone and skin, the fat rendered into the soup gave it a richer flavour, but you can simply add some fried cold-smoked speck at the end of cooking for a similar effect. We simply didn’t want the bone and skin to go to waste with so much flavour still there. 
Although the Polish version is a lot thinner and generally enjoyed with bread, this particular version is the consistency of your regular pea and ham. It will thicken in the fridge, if there are leftovers, but a cup or two of water can be added to thin it out again. I quite like it thick though as it goes really well with a base of brown rice.
Print
Polish Lentil Stew
- Total Time: 45 minutes
- Yield: Serves 6
- Diet: Vegetarian, Gluten-Free
Description
Hearty and flavorful, this Polish lentil stew is similar to dhal. Perfect for a cozy weeknight meal.
Ingredients
- 1 cups (237 ml) dried split red lentils
- 1 large carrot peeled and cubed
- 1/4 small celeriac peeled and cubed
- 1 small parsnip peeled and cubed
- 2 large potatoes cubed
- 1 small leek sliced thinly
- 2 dried bay leaves
- 6 whole allspice berries
- 2 large garlic cloves or 4-5 small ones (peeled and crushed)
- 2 tbsp dried marjoram
- 3 oz (80 g) cold-smoked speck diced (optional or 3 tablespoons extra virgin olive oil)
- a few sprigs fresh thyme
Instructions
- Place all ingredients except the garlic, marjoram, and speck in a large pot and cover with water.
- Bring to a boil, stirring occasionally, then cover, reduce heat to simmer, and cook for 30 minutes, or until the lentils are tender.
- Add more water if desired.
- Turn off the heat and add the crushed garlic and marjoram; stir.
- If using, fry the speck until crispy.
- Drizzle the rendered fat and crispy pieces, or olive oil, over the soup.
- Serve on its own or with bread, quinoa, or rice.
Notes
- For a richer flavor, sauté the leek, carrot, celeriac, and parsnip in olive oil before adding them to the pot.
- If you don’t have celeriac, substitute with an equal amount of additional carrots or potatoes.
- Leftover Grochówka can be stored in the refrigerator for up to 4 days and freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Polish
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 10
- Saturated Fat: 3
- Unsaturated Fat: 5
- Carbohydrates: 40
- Fiber: 10
- Protein: 15
- Cholesterol: 10
Frequently Asked Questions
Can I use a different type of meat instead of a Christmas ham bone for flavor?
Yes, you can substitute the ham bone with fried cold-smoked speck added at the end of cooking for a similar rich flavor.
How can I adjust the thickness of my Grochowka if it becomes too thick after storing in the fridge?
You can easily thin out the stew by adding a cup or two of water and reheating it on the stovetop.
What kind of rice pairs best with this Polish Lentil Stew?
Brown rice works particularly well as a base for the thicker consistency of the stew.
