Red Lentil Soup | Nîsk | cooking my roots

red lentils

🥗Healthier: green lentils

💰Cheaper: split peas

Green lentils are often cheaper and have a slightly different texture.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water

Homemade broth can be healthier and cheaper than store-bought.

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Sunflower oil is often less expensive.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Vinegar can provide acidity at a lower cost.

Add chopped onions to olive oil and sauté until translucent or slightly golden.

Add seasonings (turmeric and curry) and toast for a few seconds.

Wash lentils thoroughly and add them to the pot.

Add 3 cups of water (or vegetable/chicken stock if available).

Cook the soup on medium-low heat for about 15 to 20 minutes, keeping an eye on it to prevent drying out.

If you prefer a chunky soup, let it cook for the full 20 minutes.

For a creamy texture, use a hand blender to blend until desired consistency is reached.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary