Bulgarian Lentil Soup
Warm, hearty, and bursting with rich, earthy flavors, Bulgarian Lentil Soup is a comforting classic that brings Old World charm to your kitchen. This wholesome recipe combines tender green or brown lentils with a medley of sautéed vegetables—onion, carrot, and celery—enhanced by aromatic garlic, paprika, and thyme. A touch of tomato paste adds depth to the broth, while a bay leaf infuses every bite with subtle herbaceous notes. Ready in just 40 minutes, this one-pot wonder is both simple to make and incredibly satisfying. Perfect for cozy family dinners or meal prep, serve it with crusty bread and a sprinkle of fresh parsley for a complete and nutritious meal. Packed with plant-based protein and gluten-free, this traditional Bulgarian soup is a must-try for lentil lovers and soup enthusiasts alike!
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Recipe Information
Ingredients
- 1 cup green or brown lentils
- 6 cups water
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 large carrot, diced
- 1 celery stalk, diced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, finely chopped (optional, for garnish)
Instructions
Rinse the lentils under cold water, picking out any debris or damaged lentils. Set aside.
In a large pot, heat the olive oil over medium heat.
Add the chopped onion, carrot, and celery to the pot. Sauté for 5-7 minutes or until the vegetables start to soften.
Stir in the minced garlic and cook for an additional minute, being careful not to let it burn.
Add the tomato paste, paprika, and dried thyme. Mix well to coat the vegetables with the spices and allow the flavors to bloom, about 1-2 minutes.
Pour in the rinsed lentils and the water. Stir well and add the bay leaf.
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 25-30 minutes or until the lentils are tender.
Season with salt and black pepper. Taste and adjust seasonings as necessary.
Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with fresh parsley if desired. Serve warm with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
629 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2566 mg | 112% | |
| Total Carbohydrate | 73.0 g | 27% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 17.7 g | ||
| Protein | 23.3 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 265 mg | 20% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 1854 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
