Supa ot Leshta

Bulgarian lentil soup is commonly made with brown or green lentils that hold some shape while becoming tender. Red lentils cook faster but produce a softer, less traditional texture.

Onion, carrot, and tomato form the base, while dried mint is a particularly recognizable Bulgarian seasoning. Cumin, paprika, garlic, and savory may also be used depending on the household recipe.

Many versions are naturally vegetarian or vegan because the body comes from lentils and vegetables rather than meat stock. Some cooks add sausage or another meat, so the ingredients should still be checked when ordering it.

It is served hot as an everyday first course or simple meal, often with bread. A splash of vinegar or lemon at the table can brighten the earthy lentils and dried herbs.