Bulgarian Lentil Soup

• 2 cups brown lentils
• 1 1/2 onions, chopped
• 5 -6 cloves garlic
• 2 medium carrots
• 1 paprika (capsicum, bell pepper)
• 2 -3 medium ripe tomatoes
• 1 1/2 teaspoons paprika
• 1 teaspoon cumin
• 1/2 teaspoon dried fenugreek leaves
• 1 tablespoon mixed herbs (thyme, mint, etc.)
• 2 green chilies, with seeds (optional)
• 1 teaspoon chili powder (optional)
• 1 tablespoon flour (optional)

1. Place lentils in a pot with ample water, a dash of oil and boil.
2. Chop carrots and onions and place in the pot.
3. Chop tomatoes and capsicum and place in the pot approx 15 min after you put the carrots.
4. Add spices and peeled garlic cloves except fenugreek and garden herbs.
5. Let cook slowly until the lentils are cooked.
6. Sprinkle garden herbs and fenugreek, turn off burner and cover with a lid.
7. Salt to taste.
8. Serve with sour cream/yoghurt.
9. Optional:
10. You can also chillify it a bit either by adding green chillies or a tsp of chilli powder.
11. For a thicker consistency you can dissolve a tbsp of flour with the soup in a bowl and slowly add 5 min before cooking is finished.

brown lentils, onions, garlic, carrots, paprika, tomatoes, paprika, cumin, fenugreek leaves, mixed herbs, green chilies, chili powder, flour

Taken from www.food.com/recipe/bulgarian-lentil-soup-110844 (may not work)