Bulgarian Lentil Soup Recipes

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LESHTA CHORBA BULGARIAN LENTIL SOUP



Leshta Chorba Bulgarian Lentil Soup image

Summer savory is the secret to this dish's wonderful flavor. Add less liquid if you want a stew. You can cook all day in crockpot on low and come home to a feast!

Provided by Juliawiggins

Categories     Lentil

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb brown lentils, washed
1 (15 ounce) can stewed tomatoes
2 cups carrots, diced
1 medium onion, diced
1 teaspoon season salt
1 teaspoon paprika
2 -3 minced garlic cloves
2 -3 teaspoons summer savory
1 teaspoon flat leaf parsley
salt and pepper
6 -7 cups beef broth, vegetable broth or 6 -7 cups water

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.

Nutrition Facts : Calories 332.5, Fat 1.7, SaturatedFat 0.5, Sodium 1097.2, Carbohydrate 57, Fiber 25.7, Sugar 7.1, Protein 23.7

BULGARIAN LENTIL SOUP



Bulgarian Lentil Soup image

This is a fast, delicious, nutritious recipe for lentils. You can have it plain or spicy and hot, you can add veggies or just do with the lentils.

Provided by MariaBright

Categories     Lentil

Time 1h

Yield 10 serving(s)

Number Of Ingredients 13

2 cups brown lentils
1 1/2 onions, chopped
5 -6 cloves garlic
2 medium carrots
1 paprika (capsicum, bell pepper)
2 -3 medium ripe tomatoes
1 1/2 teaspoons paprika
1 teaspoon cumin
1/2 teaspoon dried fenugreek leaves
1 tablespoon mixed herbs (thyme, mint, etc.)
2 green chilies, with seeds (optional)
1 teaspoon chili powder (optional)
1 tablespoon flour (optional)

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.

HUNGARIAN LENTIL SOUP



Hungarian Lentil Soup image

The robust cooking of Hungary is represented by this flavorful soup, best served with some flaky potato biscuits (Pogacsa).

Provided by JackieOhNo

Categories     Ham

Time 1h50m

Yield 6-8 serving(s)

Number Of Ingredients 19

1 tablespoon unsalted butter
6 ounces smoked ham, cut into 1/4-inch dice (a generous cup)
8 -10 cups beef stock
1 lb lentils
1 small dried red chili
1 pinch dried savory, crumbled
1/4 cup olive oil
2 medium onions, chopped
2 medium carrots, peeled and diced
1 medium red bell pepper, diced
2 large garlic cloves, minced
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 cup tomato puree
4 tablespoons balsamic vinegar or 4 tablespoons red wine vinegar
salt & freshly ground black pepper (to taste)
1/4 cup butter
1/4 cup olive oil
1/2 loaf white bread, crusts trimmed, cubed

Steps:

  • Make croutons: melt butter with olive oil in heavy large skillet over medium heat. Add bread cubes and stir gently until golden brown. Drain on paper towels and set side.
  • Melt 1 T. butter in heavy Dutch oven over mediium heat. Add ham and cook 5 minutes, stirring occasionally. Add 6 cups stock, lentils, chili, and savory. Cover and bring to boil. Reduce heat and simmer until lentils are tender but firm to bire, stirring occasionall, about 30 minutes.
  • Heat oil in heavy large skillet over medium heat. Add onions, carrots and bell pepper. Stir until vegetables begin to soften, about 5 minutes. Add garlic and cook 2 minutes. Stir mixture into soup. Add enough stock to cover.
  • Wipe out skillet. Add 3 T. butter and melt over medium-low heat. Add flour and stir until light, about 6 minutes. Whisk in 2 cups stock. Bring to boil, whisking constantly. Add to soup. Stir in the tomato puree and 3 T. vinegar. Bring to boil. Reduce heat, cover and simmer 30 minutes, stirring occasionally. Thin soup to desired consistency with stock. Season with remaining 1 T. vinegar, salt and generous amount of pepper. Discard chili. Garnish soup with Sauteed Croutons and serve.

Nutrition Facts : Calories 624, Fat 39, SaturatedFat 14, Cholesterol 60.2, Sodium 1952.7, Carbohydrate 48.6, Fiber 9.4, Sugar 10.2, Protein 21.9

HUNGARIAN LENTIL SOUP



Hungarian Lentil Soup image

This lentil soup is of a Hungarian based recipe and it is traditional to eat lentils during New Years day to symbolize money coming your way for the coming year.

Provided by Gabriella

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Lentil Soup Recipes

Yield 8

Number Of Ingredients 15

2 tablespoons olive oil
2 large onions, cubed
1 teaspoon minced garlic
3 carrots, diced
2 stalks celery, diced
3 ½ cups crushed tomatoes
1 ½ cups lentils - soaked, rinsed and drained
½ teaspoon salt
½ teaspoon ground black pepper
¾ cup white wine
2 bay leaves
7 cups chicken stock
1 sprig fresh parsley, chopped
½ teaspoon paprika
½ cup grated Parmesan cheese

Steps:

  • In a large stockpot, saute the onions in oil until they are glossy. Stir in garlic, paprika, celery, carrots, and saute for 10 minutes.
  • Once the vegetables have sauteed for 10 minutes stir in tomatoes, chicken stock, lentils, bay leaves, salt, and pepper. Stir well, then add the wine and bring the mixture to a boil. Slowly reduce the heat and cook for 1 hour on low to medium heat; or until the lentils are tender.
  • Sprinkle the soup with parsley and Parmesan (optional) before serving.

Nutrition Facts : Calories 258.1 calories, Carbohydrate 33.5 g, Cholesterol 9.7 mg, Fat 6 g, Fiber 13.7 g, Protein 13.9 g, SaturatedFat 1.4 g, Sodium 1277.6 mg, Sugar 7.2 g

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