This family-friendly Macedonian lentil soup is made hearty and comforting thanks to all the wonderful veggies included.
- 500 g brown lentils
- 1 onion chopped
- 1 leek chopped, some people use only the white part of the leek, But I prefer a stronger taste, so I use the whole leek including the entire green leaves
- 1 carrot diced
- 1 celery stick diced
- 2 red peppers Put in pot whole but deseeded
- Oregano, Parsley, mint, Amount depends on your taste salt and pepper to taste
- Optional tomatoes puréed or paste Up to your taste
- Paprika and chili if you like spicy up to your taste
- Vinegar or lemon juice Up to your taste
- Olive oil is just to sauté the vegetables; you can use other oils and people do. But I prefer olive oil.
- Wash, pick over for sticks or stones and then soak the lentils in a bowl.
- In a pot add Olive oil and onion and sauté until golden
- Add vegetables and sauté lightly
- Drain the lentils and add to the pot
- Add paprika stirring well (As much as your taste buds require there is no set amount)
- Add herbs and seasonings (amount up to your taste buds)
- Add lemon juice or vinegar (the amount is up to your taste buds add how strong you want the lemon or vinegar
- Pour enough water to fill the pot almost 3/4 full.
- Bring to the boil and simmer for an hour and a half.
- Test the lentils and season to taste.
- Always taste test for salt and pepper.
- Enjoy with a crusty loaf of bread and butter.
- You can add zucchini if in season, or sweet potato.
- This makes it a thicker soup and is yummy
- Just trial and error to your own preferences.
- The immigrant mums used to thicken it up with flour but all the vegetables seem to make it nice and thick anyway but it is up to you.
- Happy cooking
Prepared, tried, and tested by Ctace from SA Tasty Recipes – Saffas Daily Recipes
- Serving Size: 1
- Calories: 196
- Sugar: 5
- Sodium: 248
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 23
- Fiber: 7
- Protein: 10
- Cholesterol: 10
Keywords: Macedonian Lentil Soup