Lentil soup ( vegan recipe)

 Cooking can be so much fun! 

Just chopping and mixing and add some more , makes the experience much more exciting! 

This one is actually a vegan recipe. In Bulgarian cuisine we have a lot of those and also a lot of meaty recipes. 

Today  I was in mood for lentil soup ( one of my favorites) , and probably such for many people that would try it.

Not a person of many words, here are the main ingredients list( organized by order of use) , followed by pics of the process. 

1. One  or two cups brown or black lentils , depends how you like it

2. Half head yellow onion- chopped

3. Two carrots - cubed

4. A few sticks of celery( the amount you decide) -chopped

5. Two plum tomatoes, or half can peeled tomatoes 

6. One head( the whole thing) garlic - peeled and cut in lines

7. Sweet paprika- one teaspoon 

8. Buckwheat flour -2 teaspoons, or two medium peeled and sliced potatoes ( for thickening the soup) 

9. Sea salt to taste, but normally I use about a tablespoon.

10. Savory - the secret ingredient 

Some of the products

Rinse lentils before adding to water

Chop the veggies 

Add them to the lentils along with the paprika and splurge some ( any amount between 1-2 tbsp and 1/2 cup) light olive oil in the mix 

Boil the veggies until done 

“Ninja” the tomatoes, and add them to the pot

Boil with them for a few mins ( 5-10)

Dilute the buckwheat flour in 1/2 cup water , and add.

If using potatoes, take them out of the pot and purée them , then return back. Then add the sliced garlic 

Finally, add the savory( or chubritza) and the salt , and turn off the fire.

Best served with a slice of toasted bread .

Enjoy!