Macedonian Lentil Soup
Leฤa
A hearty and nutritious lentil soup, a staple in Macedonian cuisine. It's typically made with red or brown lentils and flavored with vegetables and spices, often served with a squeeze of lemon.
๐ง Ingredients
- 300 g Brown or red lentils(rinsed)
- 3 tbsp Olive oil
- 1 large Onion(chopped)
- 2 medium Carrots(chopped)
- 2 Celery stalks(chopped)
- 3 cloves Garlic(minced)
- 1.5 l Vegetable broth or water
- 2 tbsp Tomato paste
- 1 tsp Dried mint
- 1 tsp Paprika
- to taste Salt
- to taste Black pepper
- for serving Lemon
๐จโ๐ณ Instructions
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, carrots, and celery. Sautรฉ until softened, about 8-10 minutes.
๐ก Tip: Do not brown the vegetables - 2
Add minced garlic and cook for another minute until fragrant.
- 3
Stir in the tomato paste, paprika, and dried mint. Cook for 1-2 minutes, stirring constantly.
- 4
Add the rinsed lentils and vegetable broth (or water) to the pot. Bring to a boil.
๐ก Tip: Ensure lentils are fully submerged - 5
Reduce heat to low, cover, and simmer for 30-40 minutes, or until lentils are tender.
๐ก Tip: Stir occasionally to prevent sticking - 6
Season with salt and black pepper to taste.
๐ก Tip: Taste and adjust seasoning as needed - 7
For a smoother soup, you can blend a portion of it using an immersion blender or transfer some to a regular blender.
๐ก Tip: Be careful when blending hot liquids - 8
Serve hot, with a squeeze of fresh lemon juice.
๐ก Tip: Lemon juice brightens the flavors
๐ก Pro Tips
- โFor a richer flavor, you can use chicken or beef broth.
- โAdd a bay leaf during simmering for extra aroma.
- โThis soup is excellent for meal prep as flavors meld over time.
โจ Twist Ideas
Inspiration for your own version of this recipe
- Add a pinch of red pepper flakes for a touch of heat.
- Stir in some chopped parsley or dill just before serving.