Lentil stew

A type of Bulgarian soup

Lentil stew


1 cup lentils
1 onion, finely chopped
2 medium carrots, finely chopped
3 garlic cloves, chopped
2 tbsp oil
1 can tomatoes, diced
1 tbsp chubritza (savory) or oregano
salt & pepper to taste
1 tbsp corn flour or flour mixed with a little water
2 celery stalks, cut into small pieces (optional)


Boil the lentils slightly salted water for about 20-25 minutes. Heat the oil in a pan, sautй the onions, carrots and celery for about 5 minutes and simmer for about 10 minutes. Add the cooked and drained lentils, the tomatoes and the garlic to the pan and simmer for another 10-15 minutes. Add the corn flour to thicken the dish, season with salt, pepper and chubritza. This goes wonderful with any sausages you may have - serve separately or add the sausages at the last step and cook with the lentils.

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