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Video: Bulgarian Lentil Soup (Leshta Soup) - Recipe With Photo Step By Step
2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19
Thick, rich, filling, but not heavy, green lentil soup - be sure to try it!
Green lentils - 170 g
Carrots - 70 g
Bulgarian red pepper - 140 g
Root celery - 45 g
Tomato paste - 1.5 tablespoons
Vegetable oil - 1 tbsp.
Salt - 1-1.5 tsp
Asafoetida (100%) - 0.5 tsp
Smoked paprika - 0.25 tsp
Dried thyme - 0.25 tsp
Water - 400 ml
- 91 kcal
- 45 minutes
- 45 minutes
Photo of the finished dish
Step by step recipe with photo
Lentil dishes are very nutritious and filling well. This product is especially relevant for those who have excluded meat from their diet for various reasons. Combine with a good selection of lentil vegetables for a delicious, complete meal. Bulgarian Lentil Soup (Leshta Soup) is an excellent thick, hot first course that is easy and quick enough to prepare.
Bulgarian pepper can be taken frozen. I replaced the onions with asafoetida.
Smoked paprika is surprisingly good at this food combination, but regular ground paprika can also be used.
Root celery can be replaced with stalk celery.
Rinse the lentils and soak for 3-4 hours in clean water.
Pour vegetable oil into the bottom of a saucepan, add carrots and celery, cut into small cubes. Fry lightly.
Add the bell pepper pulp, also finely diced.
Saute lightly for another 1-2 minutes. Add tomato paste.
Add lentils and 350 ml of boiling water.
Bring to a boil and simmer, reduced heat, covered for 10 minutes. Then add another 500 ml of water and after boiling, cook for another 20 minutes over low heat. Add salt and spices a few minutes before cooking.
Remove the prepared soup from heat, let stand for 5-10 minutes. It will be very good if you add chopped greens to the soup.
Serve the prepared Bulgarian lentil soup hot. Enjoy your meal!