Moderate
Lentil Soup
Lentil soup it’s like a warm hug on a chilly day, deeply embedded in Balkan cuisine. Imagine a pot of this comforting soup simmering on the stove, its rich aroma filling your kitchen and wrapping you in a sense of home. Not only is it nourishing and satisfying, but it also packs a punch with protein, fiber, iron, and folate, keeping you healthy and content. In traditional Balkan kitchens, the secret ingredient is ‘Zaprška,’ a beloved sauce made from a savory mix of flour and paprika. This Balkan culinary secret thickens the soup and imparts a smoky richness that elevates the dish to another level. Whether you’re seeking a cozy meal for winter or a light, hearty option for summer, lentil soup with Zaprška is always a hit.
NOTE: Be sure to check for and remove any small stones from the lentils before cooking. 🪨 Use a white plate or white parchment paper for better contrast, or simply use your hand to sift through.
⛰️
Easy
⏱️
45 mins
🥘
Simmering
👽
2
Moderate
Lentil Soup
Lentil soup it’s like a warm hug on a chilly day, deeply embedded in Balkan cuisine. Imagine a pot of this comforting soup simmering on the stove, its rich aroma filling your kitchen and wrapping you in a sense of home. Not only is it nourishing and satisfying, but it also packs a punch with protein, fiber, iron, and folate, keeping you healthy and content. In traditional Balkan kitchens, the secret ingredient is ‘Zaprška,’ a beloved sauce made from a savory mix of flour and paprika. This Balkan culinary secret thickens the soup and imparts a smoky richness that elevates the dish to another level. Whether you’re seeking a cozy meal for winter or a light, hearty option for summer, lentil soup with Zaprška is always a hit.
NOTE: Be sure to check for and remove any small stones from the lentils before cooking. 🪨 Use a white plate or white parchment paper for better contrast, or simply use your hand to sift through.
⛰️
Easy
⏱️
45 mins
🥘
Simmering
👽
2
Moderate
Lentil Soup
Lentil soup it’s like a warm hug on a chilly day, deeply embedded in Balkan cuisine. Imagine a pot of this comforting soup simmering on the stove, its rich aroma filling your kitchen and wrapping you in a sense of home. Not only is it nourishing and satisfying, but it also packs a punch with protein, fiber, iron, and folate, keeping you healthy and content. In traditional Balkan kitchens, the secret ingredient is ‘Zaprška,’ a beloved sauce made from a savory mix of flour and paprika. This Balkan culinary secret thickens the soup and imparts a smoky richness that elevates the dish to another level. Whether you’re seeking a cozy meal for winter or a light, hearty option for summer, lentil soup with Zaprška is always a hit.
NOTE: Be sure to check for and remove any small stones from the lentils before cooking. 🪨 Use a white plate or white parchment paper for better contrast, or simply use your hand to sift through.
⛰️
Easy
⏱️
45 mins
🥘
Simmering
👽
2
🧺
INGREDIENTS
OPTIONAL
🔪
KITCHEN EQUIPMENT
👩🏻🍳
Preparation
Sort the Lentils: Start by carefully sorting through 1 cup (200 g) of lentils to remove any small rocks. It’s a quick but important step to ensure a smooth, enjoyable soup. Use a white plate or parchment paper for better contrast to spot any stones.
Rinse the Lentils: Place the lentils in a fine mesh strainer and rinse them under cold running water. This removes any dust or impurities.
Pre-cook the Lentils: Transfer the cleaned lentils to a medium pot. Add just enough water to cover them by about one finger’s width. Bring to a boil over high heat, let it boil for 2-3 minutes, then drain and rinse the lentils again with cold water.
Prepare for Cooking: Return the rinsed lentils to the pot and add about 1.5 liters (6 cups) of fresh water.
Chop the Vegetables: Dice 1 onion and 3 cloves of garlic. Wash and peel 2 carrots, then chop them into small pieces. Add these to the pot with the lentils.
Season and Simmer: Season with 1 bay leaf, 1 tsp salt, and ½ tsp pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer.
Fun Tip: For a thicker, heartier soup, consider adding a grated potato. It helps achieve a creamy consistency.
Cook the Lentils: Simmer until the lentils are tender:
Green or Brown Lentils: About 25-30 minutes
Red Lentils: About 15-20 minutes
Prepare the Zaprška: In a small saucepan, heat 50 ml (¼ cup) of oil over medium heat. Add 1 tablespoon of flour and stir well. Add ½ tablespoon of paprika, stirring for about 1 minute. Be careful not to let the paprika burn.
Finish the Soup: Stir the Zaprška into the soup 10 minutes before it finishes cooking, mixing well.
Final Touches: Remove the bay leaf from the soup. For added richness, stir in 100 ml (⅓ cup) of heavy cream, or add a few drops of lemon juice for a touch of freshness. Adjust the seasoning with more salt, pepper, or herbs if needed.
Serve and Enjoy: Ladle the hot soup into bowls and consider topping with fresh cheese and sausage for extra flavor. Serve with crusty bread—like a baguette or ciabatta—and fresh vegetables on the side for a complete, satisfying meal.
Sort the Lentils: Start by carefully sorting through 1 cup (200 g) of lentils to remove any small rocks. It’s a quick but important step to ensure a smooth, enjoyable soup. Use a white plate or parchment paper for better contrast to spot any stones.
Rinse the Lentils: Place the lentils in a fine mesh strainer and rinse them under cold running water. This removes any dust or impurities.
Pre-cook the Lentils: Transfer the cleaned lentils to a medium pot. Add just enough water to cover them by about one finger’s width. Bring to a boil over high heat, let it boil for 2-3 minutes, then drain and rinse the lentils again with cold water.
Prepare for Cooking: Return the rinsed lentils to the pot and add about 1.5 liters (6 cups) of fresh water.
Chop the Vegetables: Dice 1 onion and 3 cloves of garlic. Wash and peel 2 carrots, then chop them into small pieces. Add these to the pot with the lentils.
Season and Simmer: Season with 1 bay leaf, 1 tsp salt, and ½ tsp pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer.
Fun Tip: For a thicker, heartier soup, consider adding a grated potato. It helps achieve a creamy consistency.
Cook the Lentils: Simmer until the lentils are tender:
Green or Brown Lentils: About 25-30 minutes
Red Lentils: About 15-20 minutes
Prepare the Zaprška: In a small saucepan, heat 50 ml (¼ cup) of oil over medium heat. Add 1 tablespoon of flour and stir well. Add ½ tablespoon of paprika, stirring for about 1 minute. Be careful not to let the paprika burn.
Finish the Soup: Stir the Zaprška into the soup 10 minutes before it finishes cooking, mixing well.
Final Touches: Remove the bay leaf from the soup. For added richness, stir in 100 ml (⅓ cup) of heavy cream, or add a few drops of lemon juice for a touch of freshness. Adjust the seasoning with more salt, pepper, or herbs if needed.
Serve and Enjoy: Ladle the hot soup into bowls and consider topping with fresh cheese and sausage for extra flavor. Serve with crusty bread—like a baguette or ciabatta—and fresh vegetables on the side for a complete, satisfying meal.
Sort the Lentils: Start by carefully sorting through 1 cup (200 g) of lentils to remove any small rocks. It’s a quick but important step to ensure a smooth, enjoyable soup. Use a white plate or parchment paper for better contrast to spot any stones.
Rinse the Lentils: Place the lentils in a fine mesh strainer and rinse them under cold running water. This removes any dust or impurities.
Pre-cook the Lentils: Transfer the cleaned lentils to a medium pot. Add just enough water to cover them by about one finger’s width. Bring to a boil over high heat, let it boil for 2-3 minutes, then drain and rinse the lentils again with cold water.
Prepare for Cooking: Return the rinsed lentils to the pot and add about 1.5 liters (6 cups) of fresh water.
Chop the Vegetables: Dice 1 onion and 3 cloves of garlic. Wash and peel 2 carrots, then chop them into small pieces. Add these to the pot with the lentils.
Season and Simmer: Season with 1 bay leaf, 1 tsp salt, and ½ tsp pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer.
Fun Tip: For a thicker, heartier soup, consider adding a grated potato. It helps achieve a creamy consistency.
Cook the Lentils: Simmer until the lentils are tender:
Green or Brown Lentils: About 25-30 minutes
Red Lentils: About 15-20 minutes
Prepare the Zaprška: In a small saucepan, heat 50 ml (¼ cup) of oil over medium heat. Add 1 tablespoon of flour and stir well. Add ½ tablespoon of paprika, stirring for about 1 minute. Be careful not to let the paprika burn.
Finish the Soup: Stir the Zaprška into the soup 10 minutes before it finishes cooking, mixing well.
Final Touches: Remove the bay leaf from the soup. For added richness, stir in 100 ml (⅓ cup) of heavy cream, or add a few drops of lemon juice for a touch of freshness. Adjust the seasoning with more salt, pepper, or herbs if needed.
Serve and Enjoy: Ladle the hot soup into bowls and consider topping with fresh cheese and sausage for extra flavor. Serve with crusty bread—like a baguette or ciabatta—and fresh vegetables on the side for a complete, satisfying meal.
⭐️
Bonus recipe
🟤 Lentil Kjofte
Got some leftover lentil soup and craving something new? Turn it into Balkan-style Lentil Kofte—flavorful patties that give your leftovers a delicious twist! Simply mix 2 cups of well-drained, mashed cooked lentils with 1 chopped onion, 2 minced garlic cloves, chopped parsley, 1 egg, ¼ cup of breadcrumbs or flour, 1 tsp paprika, and a pinch of salt and pepper. Shape into small, flat patties, and fry in a pan with a thin layer of oil over medium heat for 3-4 minutes on each side until golden brown and crispy. Serve warm with sour milk or Tarator and enjoy the satisfying crunch of your new favorite dish! 🥒🍽️
🟤 Lentil Kjofte
Got some leftover lentil soup and craving something new? Turn it into Balkan-style Lentil Kofte—flavorful patties that give your leftovers a delicious twist! Simply mix 2 cups of well-drained, mashed cooked lentils with 1 chopped onion, 2 minced garlic cloves, chopped parsley, 1 egg, ¼ cup of breadcrumbs or flour, 1 tsp paprika, and a pinch of salt and pepper. Shape into small, flat patties, and fry in a pan with a thin layer of oil over medium heat for 3-4 minutes on each side until golden brown and crispy. Serve warm with sour milk or Tarator and enjoy the satisfying crunch of your new favorite dish! 🥒🍽️
🟤 Lentil Kjofte
Got some leftover lentil soup and craving something new? Turn it into Balkan-style Lentil Kofte—flavorful patties that give your leftovers a delicious twist! Simply mix 2 cups of well-drained, mashed cooked lentils with 1 chopped onion, 2 minced garlic cloves, chopped parsley, 1 egg, ¼ cup of breadcrumbs or flour, 1 tsp paprika, and a pinch of salt and pepper. Shape into small, flat patties, and fry in a pan with a thin layer of oil over medium heat for 3-4 minutes on each side until golden brown and crispy. Serve warm with sour milk or Tarator and enjoy the satisfying crunch of your new favorite dish! 🥒🍽️
Lentil soup it’s like a warm hug on a chilly day, deeply embedded in Balkan cuisine. Imagine a pot of this comforting soup simmering on the stove, its rich aroma filling your kitchen and wrapping you in a sense of home. Not only is it nourishing and satisfying, but it also packs a punch with protein, fiber, iron, and folate, keeping you healthy and content. In traditional Balkan kitchens, the secret ingredient is ‘Zaprška,’ a beloved sauce made from a savory mix of flour and paprika. This Balkan culinary secret thickens the soup and imparts a smoky richness that elevates the dish to another level. Whether you’re seeking a cozy meal for winter or a light, hearty option for summer, lentil soup with Zaprška is always a hit.
NOTE: Be sure to check for and remove any small stones from the lentils before cooking. 🪨 Use a white plate or white parchment paper for better contrast, or simply use your hand to sift through.
Lentil soup it’s like a warm hug on a chilly day, deeply embedded in Balkan cuisine. Imagine a pot of this comforting soup simmering on the stove, its rich aroma filling your kitchen and wrapping you in a sense of home. Not only is it nourishing and satisfying, but it also packs a punch with protein, fiber, iron, and folate, keeping you healthy and content. In traditional Balkan kitchens, the secret ingredient is ‘Zaprška,’ a beloved sauce made from a savory mix of flour and paprika. This Balkan culinary secret thickens the soup and imparts a smoky richness that elevates the dish to another level. Whether you’re seeking a cozy meal for winter or a light, hearty option for summer, lentil soup with Zaprška is always a hit.
NOTE: Be sure to check for and remove any small stones from the lentils before cooking. 🪨 Use a white plate or white parchment paper for better contrast, or simply use your hand to sift through.
Lentil soup it’s like a warm hug on a chilly day, deeply embedded in Balkan cuisine. Imagine a pot of this comforting soup simmering on the stove, its rich aroma filling your kitchen and wrapping you in a sense of home. Not only is it nourishing and satisfying, but it also packs a punch with protein, fiber, iron, and folate, keeping you healthy and content. In traditional Balkan kitchens, the secret ingredient is ‘Zaprška,’ a beloved sauce made from a savory mix of flour and paprika. This Balkan culinary secret thickens the soup and imparts a smoky richness that elevates the dish to another level. Whether you’re seeking a cozy meal for winter or a light, hearty option for summer, lentil soup with Zaprška is always a hit.
NOTE: Be sure to check for and remove any small stones from the lentils before cooking. 🪨 Use a white plate or white parchment paper for better contrast, or simply use your hand to sift through.
Go to recipe immediately! ↓