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Leshta Yahnia (Bulgarian Lentil Stew)

Name: Leshta Yahnia (Bulgarian Lentil Stew)
Total time: 45 min
Yield: 4
Ingredients: 2 cups brown lentils; 1 onion, finely chopped; 1 carrot, grated; 2 cloves garlic, minced; 2 tomatoes, grated; 3 tbsp vegetable oil; 1 tsp paprika; 1 tsp chubritsa; 1 bay leaf; 2 tbsp parsley, chopped; Salt to taste; Pepper to taste

A hearty Bulgarian brown lentil stew simmered gently with tomato, carrot, and chubritsa (Bulgarian savory) until thick and stew-like rather than soupy - keeping it at a bare simmer instead of a hard boil is what keeps the lentils intact and creamy rather than breaking down into a thin, mushy puree.

⏱ 45 min🍽 4 servings

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dinnervegetarianvegan

Ingredients

•2 cups brown lentils
•1 onion, finely chopped
•1 carrot, grated
•2 cloves garlic, minced
•2 tomatoes, grated
•3 tbsp vegetable oil
•1 tsp paprika
•1 tsp chubritsa
•1 bay leaf
•2 tbsp parsley, chopped
•Salt to taste
•Pepper to taste

Steps

1.Rinse the lentils well and set aside.
2.Heat the oil in a large pot and sauté the onion and grated carrot for 5-6 minutes, until softened.
3.Stir in the garlic and paprika and cook for 1 minute more, until fragrant.
4.Add the grated tomatoes, lentils, bay leaf, and enough water to cover everything by about an inch.
5.Bring to a boil, then reduce the heat to a bare simmer, cover partially, and cook for 30-35 minutes, stirring occasionally, until the lentils are tender - keeping this at a gentle simmer rather than a hard boil is what keeps the lentils intact and creamy instead of breaking down into mush.
6.Stir in the chubritsa during the last 5 minutes of cooking.
7.Discard the bay leaf, season with salt and pepper, and stir in the parsley just before serving with bread.

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