Leshta Chorba — Bulgarian Lentil Soup

🛒 Ingredients

• #Lentils & Base;
• 1 cup dried brown or green lentils — rinsed well
• 1 medium onion — finely chopped.. 1 large carrot — diced
• 1–2 celery stalks — diced (optional, traditional touch)
• 2–3 garlic cloves — minced
• 2 ripe tomatoes — diced, or 200 g canned crushed tomatoes
• 1 small bell pepper — finely chopped (optional)
• #Liquid & Seasoning;
• 1.2–1.5 litres vegetable broth or water.. 2 tbsp sunflower oil
• ½ tsp sea salt — adjust to taste.. ¼ tsp black pepper
• ½ tsp dried savoury (chubritsa) or thyme.. ½ tsp paprika — mild, sweet
• 1 tbsp wine vinegar or lemon juice — for finishing
• Pinch of cumin — optional, adds warmth
• #Fresh Herbs;
• 2–3 tbsp fresh parsley — finely chopped
• 1 tbsp fresh dill — chopped

👩‍🍳 Instructions

1. 1

   Sauté aromatics: Heat sunflower oil in a soup pot over medium heat. Add onion and carrot — cook 4–5 minutes until soft and sweet. Add celery, pepper, and garlic — cook 2 minutes more until fragrant.

2. 2

   Simmer lentils: Add rinsed lentils, tomatoes, broth, salt, pepper, dried savoury, and paprika. Stir and bring to a boil. Reduce heat to low, cover, and simmer 25–30 minutes until lentils are perfectly tender but still hold their shape — do not overcook into mush!

3. 3

   Adjust consistency: If the soup is too thick, add a little hot water. If too thin, simmer uncovered a few minutes longer. Some lentils naturally soften more — you can mash a few gently with a spoon for heartier texture.

4. 4

   Brighten & finish: Turn off heat. Stir in vinegar or lemon juice — this lifts the flavour beautifully and gives that authentic Bulgarian touch. Fold in fresh parsley and dill. Taste and adjust salt and acidity.

5. 5

   Serve: Ladle hot into bowls. Enjoy with crusty bread — the soup tastes even better the next day after flavours fully meld!