Lentil and Bell Pepper Soup

Soups | Bulgarian cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Lentil and Bell Pepper Soup

Ingredients

Parsley - 1 stalk
Black Beluga Lentils - 8.5 oz
Bay leaf - 1 piece
Chicken Broth - ½ l
Green peppercorns - 24 pieces
Toasted Cumin Seeds - ¼ spoons
Sweet Pepper - 2 pieces
Onion - 1 head
Carrot - 1 piece
Garlic - 2 cloves
Celery salt - 1 piece
Olive Oil - 4 spoons
Salt - to taste

Step by Step guide

Step 1

Pour the lentils with broth and an equal amount of water, add bay leaf and finely chopped parsley. Bring to a boil and cook for thirty to forty minutes, until the lentils are tender.

Step 2

Grind black pepper and cumin in a mortar. Finely chop all the vegetables.

Step 3

Heat a tablespoon of olive oil in a skillet and sauté the bell peppers. After five minutes, add the spices and stir-fry for another minute. Then, add the remaining vegetables along with three more tablespoons of oil and continue to sauté for an additional eight minutes. Stir the vegetables into the lentils.

Step 4

Remove the bay leaf from the soup. Pour a cup of the soup into a blender, purée it, and return it to the pot. Season with salt and pepper, and heat through.