Bulgarian Lentil Soup Recipes

Steps:

• Heat the oil in a large heavy-bottom pot over medium-high heat. Add the carrot, onion, celery and 1 teaspoon salt and cook, stirring occasionally, until the vegetables are starting to caramelize and take on a dark brown color, 8 to 10 minutes (this step is important as it will add tons of flavor to your soup!).
• Stir in the tomato paste and garlic and cook, scraping up the brown bits, until the garlic is fragrant and slightly softened, 1 to 2 minutes. Add in the lentils, stock, 4 cups water, thyme, bay leaf, oregano, red pepper flakes, lemon zest, 2 teaspoons salt and a generous amount of black pepper and stir to combine. Bring to a boil then reduce the heat to low. Cover and cook until the lentils are softened with just a bit of bite, 25 to 30 minutes.
• Remove the bay leaf. Puree 2 1/2 cups of the soup in a blender until smooth then stir back into the pot. Stir in the lemon juice and parsley. Ladle into bowls and garnish with more parsley.

Steps:

• Place lentils in a pot with ample water, a dash of oil and boil.
• Chop carrots and onions and place in the pot.
• Chop tomatoes and capsicum and place in the pot approx 15 min after you put the carrots.
• Add spices and peeled garlic cloves except fenugreek and garden herbs.
• Let cook slowly until the lentils are cooked.
• Sprinkle garden herbs and fenugreek, turn off burner and cover with a lid.
• Salt to taste.
• Serve with sour cream/yoghurt.
• Optional:.
• You can also chillify it a bit either by adding green chillies or a tsp of chilli powder.
• For a thicker consistency you can dissolve a tbsp of flour with the soup in a bowl and slowly add 5 min before cooking is finished.

Steps:

• On the stove top in a large soup pan, heat the broth or water on medium high till almost boiling.
• Meanwhile, chop the carrots, onion, and garlic.
• Add all ingredients to the pot. Salt and pepper to taste. Simmer over low heat till the lentils are done 35-45 minutes.
• It's important to note that you don't want this dish to boil, but just simmer under the boiling point. The lower and slower you can cook the soup the better it will be. However, if you don't have time for low and slow, this hour version will also be great.

Steps:

• Tip all the ingredients into a large pan. Pour over 1½ litres boiling water, then stir well.
• Cover and leave to simmer for 30 mins until the vegetables and lentils are tender.
• Ladle into bowls and eat straightaway, or if you like a really thick texture, blitz a third of the soup with a hand blender or in a food processor.