Lentil and Bell Pepper Soup
6 servings
40 minutes
Lentil and bell pepper soup is a vibrant, aromatic dish of Bulgarian cuisine infused with the spirit of the Mediterranean. The rich flavor comes from the combination of sweet peppers, lentils, and delicate spices like cumin and black pepper. 'Beluga' lentils, with their creamy texture, make the soup hearty and nutritious. During preparation, the vegetables are sautéed to enhance their sweetness and depth of flavor. The dish warms you up, provides comfort, and is perfect for cold evenings. It is often served with crusty bread or herbs to add fresh notes. Historically, lentil soups are popular in Balkan countries due to their simplicity and nutrition. This soup exemplifies how traditional ingredients can come together in perfect harmony to create a rich and memorable taste.
1
Pour lentils with broth and equal amount of water, add bay leaf and finely chopped parsley. Bring to a boil and cook for thirty to forty minutes, until lentils are soft.
- Beluga lentils: 240 g
- Chicken broth: 0.5 l
- Bay leaf: 1 piece
- Parsley: 1 stem
2
Grind black pepper and cumin in a mortar. Chop all the vegetables finely.
- Black peppercorns: 24 pieces
- Cumin seeds (jeera): 0.3 teaspoon
3
Heat a tablespoon of olive oil in a pan and fry the sweet pepper in it. After five minutes, add spices and fry, stirring, for another minute. Then add the remaining vegetables and three more tablespoons of oil and fry for another eight minutes. Mix the vegetables with the lentils.
- Sweet pepper: 2 pieces
- Olive oil: 4 tablespoons
- Onion: 1 head
- Carrot: 1 piece
- Garlic: 2 cloves
- Celery: 1 piece
- Olive oil: 4 tablespoons
4
Remove the bay leaf from the soup. Pour a cup of soup into a blender, turn it into puree, and return it. Season with salt and pepper and heat.
- Bay leaf: 1 piece
- Salt: to taste
- Black peppercorns: 24 pieces