Leshta Chorba Bulgarian Lentil Soup Recipes

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LESHTA CHORBA BULGARIAN LENTIL SOUP



Leshta Chorba Bulgarian Lentil Soup image

Summer savory is the secret to this dish's wonderful flavor. Add less liquid if you want a stew. You can cook all day in crockpot on low and come home to a feast!

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

BULGARIAN LENTIL SOUP



Bulgarian Lentil Soup image

This is a fast, delicious, nutritious recipe for lentils. You can have it plain or spicy and hot, you can add veggies or just do with the lentils.

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.

CHORBA HAMRA BEL FRIK (ALGERIAN LAMB, TOMATO, AND FREEKEH SOUP)



Chorba Hamra bel Frik (Algerian Lamb, Tomato, and Freekeh Soup) image

This traditional Algerian soup is prepared every day during the month of Ramadan by most families. It is usually accompanied by briks or boreks.

Provided by salima1962

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h25m

Yield 8

Number Of Ingredients 18

1 cup freekeh
water to cover
¾ pound lamb meat, cut into 1 1/2-inch cubes
1 onion, grated
1 teaspoon ground black pepper
1 teaspoon paprika
1 teaspoon ground cinnamon
salt to taste
3 tablespoons vegetable oil
1 bunch fresh cilantro, finely chopped, divided
1 bunch fresh mint, finely chopped, divided
1 stalk celery
½ (14 ounce) can chickpeas, drained
1 tablespoon tomato paste
1 zucchini, diced
1 carrot, diced
3 medium ripe tomatoes
1 potato, diced

Steps:

  • Place freekeh in a bowl and cover with cold water. Set aside.
  • Combine lamb, onion, pepper, paprika, cinnamon, and salt in a pot. Add oil, 1/2 of the cilantro, 1/2 of the mint, and celery and simmer over low heat for 15 minutes. Stir in chickpeas and cover with a little water. Bring to a gentle simmer. Add tomato paste, zucchini, and carrot and mix well.
  • Set a steamer over the pot and add tomatoes. Cover and steam tomatoes until soft, about 5 minutes. Crush tomatoes using a wooden spoon so pulp drips into the soup. Discard leftover tomato peels. Add potato and enough water to cover. Simmer until potato is soft, about 10 minutes.
  • Drain freekeh and add to the soup. Simmer until soft, about 15 minutes. Remove celery stalk. Sprinkle soup with remaining cilantro and mint before serving.

Nutrition Facts : Calories 277 calories, Carbohydrate 33.5 g, Cholesterol 24.1 mg, Fat 11.1 g, Fiber 6.9 g, Protein 13 g, SaturatedFat 2.7 g, Sodium 148.3 mg, Sugar 3 g

ALGERIAN LENTIL SOUP (CHORBA ADAS)



Algerian Lentil Soup (Chorba Adas) image

After eating stodgy comfort food I'm craving lighter and healthier meals. Soup is the perfect choice, easy after work meals packed with veg and pulses and still warming during a cold January in London. I cook two types of lentil soup, the smooth Egyptian red lentil soup and this Algerian version using green lentils which is more brothy. Both soups are cut with the acidic lemon and coriander to serve.

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.

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