Macedonian lentil soup. Beans and lentils are a staple in a traditional Macedonian kitchen. While recipes vary by region and family, the basic ingredients are common.
- Recipe compliments of www.OldWorldCuisine.com/Recipes.htm
- 250 g dry lentils (about 8 ounces)
- Water (enough to cover lentils by about 1 inch)
- 3 – 4 cloves of fresh minced garlic
- 1 red or green bell pepper (cut into medium sized pieces)
- 1 small onion (diced)
- 1 Tablespoons of Hungarian (sweet) paprika
- 3 – 4 Tablespoons oil (olive or sunflower)
- Salt to taste or about 1½ teaspoons of Podravka Vegeta Seasoning (Mrs. Dash salt free blends also make a good substitute.
- Wash and separate lentils. Place lentils in a soup pan or pot and cover with enough water to cover the lentils by about 1 inch (Or for each cup of lentil, use 2 cups of water).
- Add diced peppers and minced garlic bring to a slow boil; simmer covered stirring occasionally until peppers are dissolved and the lentils are softened (about 30 minutes).
- In a small frying pan, heat the oil and brown the diced onion. Once onions are reduced and slightly browned, add the sweet paprika. Add all of this onion mixture to the lentils and simmer for an additional 15 to 20 minutes.
- Serve warm with fresh bread.
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