Embark on a tantalizing journey into the rich tapestry of Bulgarian cuisine with this heartwarming Lentil Soup. Full of bold flavors and hearty lentils, this soup is a treasure trove of nutrition and a testament to the country’s fondness for wholesome, comforting dishes.
Approximate Preparation Time: 1 hour and 20 minutes
Ingredients (for four people)
- 200 grams of dry brown lentils
- 1 large onion, finely chopped
- Half a stalk of celery
- 1 or 2 medium carrots, finely diced
- 1 red bell pepper, finely chopped (optional)
- 2-3 cloves of garlic, minced or knife-pressed, or whole
- 3-4 tablespoons of sunflower or olive oil
- 1/2 tablespoon of paprika
- 1 tablespoon of apple cider vinegar (optional)
- 2 liters of vegetable broth
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Method to prepare the Thick Lentil Soup
- Rinse the lentils under cold running water until the water runs clear. Soak them in cold water for 30 minutes.
- Heat the sunflower or the olive oil in a large pot over medium heat. Add the chopped onion, celery, carrots, bell pepper, and garlic. Sauté until the vegetables are softened, and the onions are translucent about 7-10 minutes.
- Drain the lentils and add them to the pot. Stir to combine and cook for a few more minutes.
- Sprinkle in the paprika and pour in the vegetable broth. Bring the mixture to a boil.
- Reduce the heat to low and let the soup simmer for about 45-50 minutes or until the lentils are tender.
- Remove from the heat and stir in the apple cider vinegar. Season with salt and pepper to taste.
- Ladle the soup into bowls and garnish with fresh parsley just before serving.
Tips and Tricks
- Add a small chili pepper to the soup if you like a bit of heat.
- Let the soup stand for a few hours before serving to enhance the flavors. This allows the ingredients to meld together.
- See how the Bulgarian Lentil soup can be cooked to a Clear Lentil soup, or check out our Lentil-Chorizo Soup recipe (an even thicker version of the Lentil soup).
Storage Suggestions
Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. This soup also freezes well. Just let it cool, transfer it to freezer-safe containers and freeze for up to 1 month. Reheat gently on the stove or in the microwave when ready to serve.
