MEMORIES OF MACEDONIA ~ LEKJA (Macedonian Lentil Soup)

cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta

Cottage cheese offers lower fat content while maintaining flavor.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: turnips

Sweet potatoes add nutrients and a different flavor profile.

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour increases fiber content.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: aquafaba

Flaxseed meal is a plant-based alternative for binding.

Chop and mince onions and garlic.

Chop hot peppers (or bell peppers, green or red).

Heat oil in a pot and sauté the onions, garlic, and peppers.

Add paprika and stir.

Wash lentils to remove husks, stones, and skins.

Add washed lentils to the pot.

Cover lentils with water, about 2 inches above them.

Add smoked pork (optional) to the pot.

Add a can of stewing tomatoes or pulpa, salt, and bay leaves.

Peel and chop carrots (3 or more).

Once the soup boils, add carrots and let it simmer.

Simmer until carrots are soft and pork is fork tender.

Remove pork, discard fat, cut into chunks, and return to the pot.

Let simmer for an additional 15 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens