Red lentils are an easy-to-cook and versatile legume. They don’t need to be soaked before cooking, the texture quickly becomes soft and creamy, so red lentils are most often used in soups and curries. This red lentil soup is an inexpensive way of getting a wide variety of nutrients, as lentils are packed with B vitamins, magnesium, zinc, and potassium, and they are also a great source of iron and protein.
You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.
In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.
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