Ingredients with Measurements:
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 medium potatoes, peeled and diced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup red lentils, rinsed
- 6 cups vegetable broth
- 1 tsp paprika
- 1 tsp cumin
- 1/2 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Special equipment needed:
- Large pot
Step-by-step instructions:
1. Heat a large pot over medium heat. Add the chopped onion and garlic and sauté until the onion is translucent.
2. Add the diced carrots and potatoes and cook for 5 minutes.
3. Add the chopped red and green bell peppers and cook for another 5 minutes.
4. Add the can of diced tomatoes, chickpeas, and red lentils. Stir to combine.
5. Pour in the vegetable broth and add the paprika, cumin, dried thyme, salt, and pepper.
6. Bring the soup to a boil, then reduce the heat to low and simmer for 25-30 minutes, or until the lentils and vegetables are tender.
7. Serve hot, garnished with fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Simmer over low heat
Serving size:
6-8 servings
Nutritional information:
Calories: 220
Fat: 2g
Carbohydrates: 42g
Protein: 12g
Fiber: 11g
Substitutions for ingredients:
- You can use any color of bell pepper you prefer.
- If you don't have red lentils, you can use brown lentils instead.
- You can use any type of vegetable broth you prefer.
Variations:
- Add some chopped kale or spinach to the soup for added nutrition.
- Add some cooked rice or quinoa to the soup to make it more filling.
- Use different spices to change up the flavor, such as curry powder or chili powder.
Tips and tricks:
- Be sure to rinse the lentils before adding them to the soup.
- If the soup is too thick, you can add more vegetable broth to thin it out.
- This soup can be made ahead of time and reheated for a quick and easy meal.
Storage instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Reheat the soup in a pot over low heat until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with fresh parsley.
Garnishes:
Fresh parsley
Pairings:
Serve with crusty bread or a side salad.
Suggested side dishes:
Crusty bread or a side salad.
Troubleshooting advice:
If the soup is too thick, you can add more vegetable broth to thin it out.
Food safety advice:
Be sure to store any leftover soup in an airtight container in the refrigerator for up to 5 days.
Food history:
Bob chorba is a traditional Bulgarian soup made with beans, meat, and vegetables. This vegetarian version is a twist on the classic recipe.
Flavor profiles:
This soup is hearty and flavorful, with a slightly spicy and smoky taste from the paprika and cumin.
Serving suggestions:
Serve hot with crusty bread or a side salad for a complete meal.
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Region: Bulgarian