Name: Macedonian Lentil Soup
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Cuisine: Macedonian
Ingredients: 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.

Description

This family-friendly Macedonian lentil soup is made hearty and comforting thanks to all the wonderful veggies included.

Ingredients

Units Scale

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.

Instructions

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
Cheers.

Notes

Prepared, tried, and tested by Ctace from SA Tasty Recipes – Saffas Daily Recipes

Nutrition

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