Sarajevo Lentil and Vegetable Stew (Sarajevski Čorba od Leće i Povrća)

Sarajevski Čorba od Leće i Povrća, or Sarajevo Lentil and Vegetable Stew, is a traditional Bosnian dish known for its hearty and comforting flavors. This nutritious stew is packed with protein-rich lentils and a variety of colorful vegetables, making it a perfect option for a wholesome and satisfying meal.

Sarajevo Lentil and Vegetable Stew (Sarajevski Čorba od Leće i Povrća)

Ingredients

  • 1 cup dried lentils
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 potatoes, peeled and cubed
  • 1 red bell pepper, chopped
  • 3 garlic cloves, minced
  • 4 cups vegetable broth
  • 1 teaspoon paprika
  • 1/2 teaspoon cumin
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 2 tablespoons chopped fresh parsley

Instructions

  1. In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and potatoes, and cook for 5 minutes, stirring occasionally.
  2. Add the red bell pepper and garlic, and cook for an additional 2 minutes.
  3. Stir in the tomato paste, paprika, and cumin, and cook for 1 minute.
  4. Add the lentils, vegetable broth, and bay leaves. Bring the mixture to a boil, then reduce the heat and let it simmer for 30-35 minutes, or until the lentils and vegetables are tender.
  5. Season the stew with salt and pepper to taste. Remove the bay leaves and discard them.
  6. Serve the Sarajevski Čorba od Leće i Povrća hot, garnished with chopped parsley.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
45 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Protein
15g
Carbohydrates
40g
Fat
3g

Supplies

Large pot Stirring spoon Knife Cutting board

Tools

Stovetop

Serving suggestions

Sarajevski Čorba od Leće i Povrća pairs well with crusty bread or a side salad for a complete and satisfying meal.

Tips & tricks

For a thicker stew, you can mash some of the cooked lentils and vegetables with a spoon before serving.

Cost

$10