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Lentils "na kyselo": an honest Czech recipe that tastes like grandma's

čočka na kyselo

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Lentils "na kyselo": an honest Czech recipe that tastes like grandma's recept

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  • Easy to prepare
  • 3 serving
  • 45 minutes
Jan, 16. 12. 2025
čočka na kyselo

This recipe is based on a tried-and-tested homemade preparation. The result is neither a thin soup nor a heavy mash, but exactly the kind of lentils most Czechs remember from childhood.

Lentils “na kyselo” are among the most traditional dishes of Czech cuisine. We most often prepare them on New Year’s for good luck, but it would be a pity to cook them only once a year. Properly made lentils “na kyselo” have a gently creamy texture, a balanced sweet-and-sour taste and a pronounced aroma of onion, garlic and spices.

 

For 3 serving

Ingredients

Optional for thickening:

Preparation procedure

  • Preparing the lentils Rinse the lentils thoroughly under running water. If you have time, you can soak them for 1–2 hours, but it is not necessary. Place them in a pot, cover with water so they are submerged, add the very finely chopped red onion, crushed garlic and bay leaf. Bring to a boil.
  • Cooking Once the lentils are semi-tender, add the sausage cut into rounds and salt. Continue to cook until the lentils are soft but still hold their shape.
  • Seasoning In a small amount of fat, briefly sauté the ground red paprika and immediately stir it into the lentils so it doesn't turn bitter. Add the sugar, mustard and lemon juice. Mix everything well.
  • Smoothing and thickening Finally, stir in the sour cream. If you want a thicker consistency, dissolve a teaspoon of all-purpose flour in part of the cream and only then add it to the pot. Cook briefly, remove the bay leaf and adjust the seasoning as needed.

Quick recipe facts

Servings: 2–3 servings

Preparation time: 10 minutes

Cooking time: 35–40 minutes

Total time: approx. 45 minutes

How to serve lentils “na kyselo”

You can serve lentils “na kyselo” in the classic ways:

  • with a boiled egg

  • with sausage or smoked meat

  • with fresh bread or a roll

It also tastes great the next day, when the flavors meld even more.

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