Name: Lentil Soup (Lekja Supa)
Yield: Serves 4 to 6
Cuisine: Macedonian
Ingredients: 4 cups (1 liter) low-sodium chicken or vegetable stock; 4 garlic cloves, minced; 2 celery stalks, finely diced; 2 carrots, peeled and diced; 1 medium yellow onion, finely diced; 2 tablespoons extra-virgin olive oil; 1½ cups (300 g) green lentils; 2 cups (480 ml) boiling water; 2 cups (500 g) stewed or diced tomatoes (from a jar or can); 1 tablespoon kosher salt; 1 teaspoon dried oregano; ¼ teaspoon crushed red pepper flakes; 1 tablespoon red wine vinegar

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Macedonia

By Katerina Nitsou

Published 2021

About

This is a warming everyday soup. The addition of tart vinegar at the end adds a bright contrast to the rich and hearty lentils. A splash of vinegar or lemon juice is a common final touch in Macedonian soups. I add a splash more vinegar to my own bowl, and extra chili flakes for a bit more punch.

Ingredients

1½ cups (300 g) green lentils
2 tablespoons extra-virgin olive oil

Method

Soak the lentils in about 3 cups (700 ml) of cold water for 20 minutes. Drain and rinse.

In a large stockpot, heat the olive oil over medium heat. Add the onion and sauté for 3 or 4 minutes until translucent. Add the carrots and celery and sauté until the vegetables are tender, 5 or 6 more minutes. Stir in the garlic, red pepper flakes, and dried oregano, and continue to cook for an add

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