Bulgarian Lentil Soup

poniedziałek, 27 stycznia 2014

Bulgarian Lentil Soup

Time: 1 hrs

Ingredients

  • 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)

Directions

  • 1 Place lentils in a pot with ample water, a dash of oil and boil.
  • 2 Chop carrots and onions and place in the pot.
  • 3 Chop tomatoes and capsicum and place in the pot approx 15 min after you put the carrots.
  • 4 Add spices and peeled garlic cloves except fenugreek and garden herbs.
  • 5 Let cook slowly until the lentils are cooked.
  • 6 Sprinkle garden herbs and fenugreek, turn off burner and cover with a lid.
  • 7 Salt to taste.
  • 8 Serve with sour cream/yoghurt.
  • 9 Optional:.
  • 10 You can also chillify it a bit either by adding green chillies or a tsp of chilli powder.
  • 11 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.

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