Leshta (Bulgarian Vegan Lentil Stew)

Today I brought YOU Leshta, a traditional Bulgarian lentil stew. This lentil stew is a healthy comfort dish—nutritious, deeply fulfilling, naturally vegan, and gluten-free friendly too!

I have multiple recipes of lentils on the blog. Whether it’s from Arabic cuisine, like this Yogurt Soup with Lentils, or from other cuisines, like this Panchartani Daal (Pakistani Dish), lentils are one of the legumes that I truly love in any form!

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The Story Behind This Recipe

Once, while navigating stories on Instagram, one of my friends, Albeena (who is Bulgarian), posted this dish on her feed. My friend is a great woman—very talented, artistic, and a passionate runner! She is a positive and cheerful person, and it’s always a pleasure to have her over for a cup of coffee or go for a run together. I met her last summer, and we shared lots of runs.

Of course, I asked her about the dish right away. She was very generous, explained everything to me, and sent me her personal recipe back in the fall of 2021.

Living in Dubai, where there is no real “fall” weather, I waited until winter. Even though winter here still feels like spring, it gets a little cooler. I hoped for a gloomy, cozy day to get those winter vibes to make this stew. We hardly get those days, but I finally made it—and instantly regretted waiting so long!

What is Leshta?

Leshta is a classic Bulgarian lentil stew made with brown lentils, fresh chopped vegetables, and a very special herb called summer savory.

As my friend explained, while beef or chicken broths can be used, they change the authentic, traditional flavor of the dish. She suggested using plain water, which allows the natural flavor of the lentils, herbs, and vegetables to shine. I followed her advice, and it turned out incredible.

What is Summer Savory?

Summer savory is an aromatic herb widely used in Southeastern European and Bulgarian cuisine. It brings a sweet aroma and a delicate, mild taste with an earthy profile similar to thyme, but much lighter.

Finding fresh summer savory in Dubai can be tricky, but you can easily find it in dried form or as part of a dried herb blend like Herbes de Provence (which includes thyme, marjoram, rosemary, and summer savory).

Why This Lentil Stew is Healthy & Nutrient-Dense

This lentil stew has an earthy, warm taste that is deeply satisfying. It provides a great balance of plant-based protein, complex carbohydrates, dietary fiber, and is naturally low in fat.

• Lentils: Highly fulfilling and nutritious legumes packed with plant-based protein, dietary fiber, B vitamins (like folate), and essential minerals like iron, zinc, and manganese. Their complex carbohydrates have a low-to-medium glycemic index value, helping maintain steady energy levels.

• Tomatoes: Low in calories and rich in vitamin C, potassium, calcium, manganese, iron, and lycopene—a powerful antioxidant.

• Carrots: Packed with beta-carotene, providing well over your recommended daily allowance (RDA) of vitamin A to support eye health and immune function. Studies show that carrots have protective properties against chronic disease.

• Potatoes: Provide natural creaminess along with potassium, vitamin C, folate, and dietary fiber.

Recipe Substitutions & Variations

• Gluten-Free Thickening: The traditional recipe uses a small flour slurry at the end for thickness. To keep it 100% gluten-free, substitute the wheat flour with potato starch, cornstarch, or a 1:1 gluten-free flour blend.

• Herb Substitutes: If you cannot source summer savory, use a 1:1 blend of dried thyme and marjoram, or use dried Herbes de Provence.

• Add Extra Greens: Stir in a few handfuls of fresh baby spinach, kale, or wild rocket right before turning off the heat for an extra green boost.

• Spice it Up: Add 1–2 roasted hot peppers or a pinch of crushed red pepper flakes if you prefer a gentle kicking heat.

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🛒 Shop the Recipe

• Dried Summer Savory Herb on Amazon – The essential traditional herb for authentic Bulgarian Leshta.

• Organic Brown Lentils on Amazon – Holds shape perfectly during simmering without turning mushy.

Frequently Asked Questions

1. What kind of lentils should I use for Leshta?

Traditional Leshta is made with brown lentils because they hold their shape well and create a hearty, earthy flavor. You can also use green lentils. Avoid red lentils, as they break down too quickly and make the stew mushy.

2. Can I make this stew ahead of time?

Optionally, yes! Leshta tastes even better the next day as the herbs and spices deepen. Store it in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months. Reheat on low heat and add a splash of water if it thickens.

3. What can I substitute for summer savory?

If you can’t find summer savory, a mix of thyme and marjoram gives a close flavor. You can also try Herbes de Provence, which often includes summer savory in the blend.

4. How can I make this stew thicker or lighter?

For a thicker texture, add a bit of potato starch or cornstarch dissolved in cold water toward the end. For a lighter version, skip this step or reduce the water slightly when cooking.

5. Can I add extra protein?

Yes! Even though Leshta is naturally high in plant-based protein from lentils, you can add cooked chickpeas or shredded chicken (if not keeping it vegan).

6. What should I serve with Bulgarian lentil stew?

Leshta is perfect served with a toasted slice of crusty bread or pita. It pairs beautifully with a side salad of fresh cucumbers, tomatoes, and olives for a Mediterranean touch, or a dollop of plain yogurt (for non-vegan diets).

7. Is Leshta gluten-free?

Yes—as long as you skip the wheat flour thickening or use a gluten-free alternative such as cornstarch, potato starch, or gluten-free flour.

8. Can I make it spicy?

Definitely! Add roasted hot peppers or chili flakes for a gentle heat that balances the natural sweetness of carrots and tomatoes. In Bulgaria, serving a roasted hot pepper on the side is very common.

Yield: 4

Lestaga ( bulgarin lentil stew ) Vegan

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

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5.0 Stars (1 Review)

Ingredients

• 1 ½ cups brown lentils, washed and drained
• 1 medium yellow onion, chopped
• 5 to 10 cloves garlic, whole or sliced
• 2 fresh medium tomatoes, grated
• 1 medium carrot, chopped
• 2 small potatoes, peeled and cubed
• 2 tbsp sweet paprika
• 1 tbsp dried summer savory
• 1 tbsp flour (or cornstarch/potato starch for gluten-free)
• 2 tbsp olive oil (or vegetable oil)
• 2 to 3 cups water (adjust based on desired consistency)
• ¼ tsp salt (or to taste)
• Optional: 1–2 medium hot peppers (whole or roasted to serve on the side)

Instructions

1. Prep: Wash the brown lentils thoroughly under cool water and drain.
2. Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add chopped onions and sauté for 2–3 minutes until soft and translucent.
3. Combine Ingredients: Lower heat to medium-low. Add the garlic, carrots, grated tomatoes, washed lentils, sweet paprika, and dried summer savory. Stir well, then pour in enough water to submerge everything completely (about 2–3 cups).
4. Simmer: Cover and let it simmer for 10 minutes. Then, add the cubed potatoes and optional hot peppers. Cover and cook on medium-low for 40 to 50 minutes until the lentils and potatoes are completely tender, checking water levels occasionally.
5. Thicken (Optional): In a small bowl, whisk 1 tbsp of flour (or gluten-free starch) with 3 tbsp of cold water until smooth. Slowly pour the mixture into the simmering stew while stirring constantly to prevent lumps.
6. Finish & Serve: Let the stew boil for an additional 5 minutes until thickened. Season with salt to taste. Serve piping hot with toasted bread.

Notes

Storage: Store leftovers in an airtight container in the fridge for 3–4 days, or freeze for up to 2 months.

Recommended Products

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• Summer savory dried herb

Nutrition Information:

Yield:

4

Serving Size:

1 grams
Amount Per Serving: Calories: 271Total Fat: 9gSaturated Fat: 1gUnsaturated Fat: 8gSodium: 167mgCarbohydrates: 44gFiber: 14gSugar: 6gProtein: 9g

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Have you ever cooked with summer savory before, or tried Bulgarian cuisine? Do you prefer your lentil stews thick or light and brothy? Let’s chat in the comments below!