Lentil and Bell Pepper Soup
Soups • Bulgarian
Description
Lentil and Bell Pepper Soup
Ingredients
- Parsley 1 stalk
- Black Beluga Lentils 10 oz
- Bay leaf 1 piece
- Chicken Broth ½ l
- Green peppercorns 24 pieces
- Toasted Cumin Seeds ¼ spoons
- Sweet Pepper 2 pieces
- Onion 1 head
- Carrot 1 piece
- Garlic 2 cloves
- Celery salt 1 piece
- Olive Oil 4 spoons
- Salt to taste
Step-by-Step Guide
Step 1
Pour the lentils with broth and an equal amount of water, add bay leaf and finely chopped parsley. Bring to a boil and cook for thirty to forty minutes, until the lentils are tender.
Step 2
Grind black pepper and cumin in a mortar. Finely chop all the vegetables.
Step 3
Heat a tablespoon of olive oil in a skillet and sauté the bell peppers. After five minutes, add the spices and stir-fry for another minute. Then, add the remaining vegetables along with three more tablespoons of oil and continue to sauté for an additional eight minutes. Stir the vegetables into the lentils.
Step 4
Remove the bay leaf from the soup. Pour a cup of the soup into a blender, purée it, and return it to the pot. Season with salt and pepper, and heat through.
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