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Leshta (Lentil Soup)

Leshta is typically served steaming hot in Bulgarian folkloric terracotta bowls, sprinkled with some spicy chili pepper or with a whole fresh jalapeno pepper to bite into. Some people even put the whole jalapeno at the bottom of the bowl before pouring the hot soup over it. 
Lentil soup is another Bulgarian traditional dish, as in other Mediterranean countries. However, by adding more spices and some vegetables to the lentils gives this soup a quite distinctive taste. Try to use aromatic dried savory, a herb Bulgarians love, and a paprika with a strong taste as the one they make with dried sweet red peppers, as well as garlic, of course, an imperative in Mediterranean diets. 
Another particular ingredient is the cubanelle pepper, the commonly used variety in Bulgaria, that is sweeter and more aromatic than large bell peppers that can be used in replacement. 
Course Soup
Prep Time 3 hours 20 minutes
Cook Time 20 minutes
Total Time 3 hours 40 minutes

Ingredients

  • 300 g brown lentils dried
  • 6 cup water
  • 2-3 Tbsp oil
  • 1 onion finely chopped
  • 1 carrot finely chopped
  • 2-3 garlic cloves
  • salt
  • 1 Tbsp paprika hot
  • 1-2 tsp dried savory or oregano to taste
  • 1 Tbsp tomato paste
  • 1 Tbsp water

Instructions

Prep

  • Wash the lentils in cold running water. Then place in a large saucepan and soak in cold water for 2-3 hours, until they start swelling. 
  • Discard the soaking water. Add 3 cups of clean water to the lentils in the pan and bring to a boil over medium heat.

Main

  • As the lentils start getting tender, add the oil and the finely chopped onion, carrot, and cubanelle pepper. 
  • Peel the garlic cloves and drop them whole into the lentils.
  • Simmer for 20 more minutes. 
  • Add approximately 3 extra cups of water, until the soup reaches the desired consistency. 
  • Add salt, paprika, and dried savory to taste. 
  • If desired, you can now fish out the whole garlic cloves, mash them into a puree in a separate cup and put that puree back into the soup for a stronger garlic flavor. 
  • At the end, in a cup mix the tomato paste with a little bit of water and add it to the soup. Stir well. 
  • Simmer for 5-6 more minutes, until all flavors are well-infused. 

Notes

July 2017