Best Leshta Chorba Bulgarian Lentil Soup Recipes

Leshta Chorba Bulgarian Lentil Soup image

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

Algerian Lentil Soup (Chorba Adas) image

Provided by Sarah Boudjema

Categories Lentil

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 12

1 onion, finely chopped
2 carrots, finely chopped
2 sticks celery, finely chopped
3 garlic cloves, crushed
3 tomatoes, chopped
1/2 teaspoon turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
150 g green lentils
2 pints vegetable stock
1 lemon
1 bunch coriander, chopped

Steps:

Sauté the onion, carrots and celery with a glug of olive oil until soft. Add the garlic, spices and tomatoes and cook for a further 2 minutes.
Add the lentil, stock, salt and pepper, cover and simmer for 30 mins or until lentils are soft.
Squeeze on the lemon and add the chopped Corriander.

Bulgarian Lentil Soup image

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.