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Bulgarian Lentil Soup

Makes 4 - 5 servings

There is nothing like an easy warm soup on these dark autumn days. Georg shared this recipe for a Bulgarian soup. I don’t know if it really comes from Bulgaria, but it has a typical Bulgarian seasoning, paprika. The lentils give filling and protein to this tasty soup. Enjoy!

2 dl. red lentils
2 onions
1 Tbsp. oil
1 l. of water
1 cube vegetable bullion
1 Tbsp. paprika
1 tsp. salt
1-2 cloves of garlic
1 can of crushed tomatoes (about 400 g)
2 potatoes, optional
1 carrot, optional
1 bay leaf, optional


Clean and rinse the lentils. Peel and chop the onion and sauté it until soft in the oil in a pot. Add water, bullion, lentils, paprika, salt, bay leaf (if desired), crushed garlic and chopped tomatoes. Cook over low heat until the lentils are tender, which takes about 10 minutes. Let sit for a while before the soup is served. For a more filling soup add two potatoes and a carrot cut into small pieces and let them cook with the soup from the beginning.

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