Directions
Leshta (супa от леща in Bulgarian), is a lentil soup that has been a staple in Bulgarian cuisine for ages. I find this dish to be the ultimate comfort food, and I really appreciate its simplicity in both taste and preparation. Overall, it takes me just 1 hour, and I love that it’s naturally vegan and gluten-free, so it makes everyone happy!
I love to use dried lentils for Leshta; I can’t use jarred ones, sorry, I can’t… Pay attention to herbs like bay leaves and savory, which are essential for giving depth to this lovely dish. I can’t imagine it without a pinch of paprika. It’s essential. If you want to make an even more rustic and hearty soup, add 2 potatoes and you are ready to go.
Ingredients
4 servings
- 200 g lentils
- 1 medium onion, finely chopped
- 1 carrot, diced
- 1 red pepper, diced
- 2 cloves of garlic, chopped
- 2 tablespoons sunflower oil
- 1 tablespoon tomato paste
- 1 teaspoon sweet paprika
- 1 teaspoon dried savory (or marjoram, alternatively)
- 1 bay leaf
- Salt and pepper to taste
- 1.5 litres water or vegetable stock
- Fresh parsley, chopped for garnish
Let’s cook!
- Preparing the lentils: I rinse the lentils under cold running water. I find that soaking isn’t necessary for ordinary lentils, but when I use larger varieties, I like to soak them to cut down on cooking time.
- I heat the sunflower oil in a large saucepan over medium heat. I add the chopped onion and garlic, and I sauté until they become translucent.
- I add the diced carrot and red pepper. I cook for about 5-7 minutes, stirring occasionally, until the vegetables start to soften.
- I add the sweet paprika and tomato paste, stirring well to mix the ingredients and release the flavors.
- I’m adding the lentils: I incorporate the rinsed lentils into the pot, stirring to coat them with the sauté and spices.
- I pour in the water or vegetable stock, add the bay leaf, and bring it to a boil. I reduce the heat, cover it, and let it simmer for about 30-35 minutes, or until the lentils are tender. I stir occasionally and add salt and pepper to taste.
- For the final touch, I add the dried savory once it’s cooked and give it a good stir. I need to remove the bay leaf before serving.
- I serve the soup hot, garnished with freshly chopped parsley. I like to accompany it with fresh bread or croutons.Nutritional values for every 100 grams
Which wine should I pair?
Pair a rustic, straightforward sparkling wine like a prosecco col fondo or a lambrusco. Alternatively, you might choose a savoury white like Friulano.
The perfect cocktail
I find that the simple, jaunty taste of Spritz is perfect for this tasty soup.
Nutritional Values (per 100 g)
- Calories: 80 kcal
- Protein: 4 g
- Fats: 2 g, of which saturated: 0.3 g
- Carbohydrates: 12 g of which sugars: 2 g
- Fibre: 3 g
