One of my favourite things mom makes is her chunky, wholesome lentil soup. I know in most countries this soup comes as a cream soup, but in Romania it’s like an Italian minestrone but with lentils instead of pasta. Yeah, this is probably the best description! Haha.
My mom is an excellent cook. And I am not referring to her techniques, but to her amazing pallet and passion for plantbased food. I learned everything i know from her and I am so grateful she taught me how to eat well and varied. Don’t get me wrong, my family all eat meat. But with a huge side of vegetable or at least a few plantbased dishes in their daily menu. And I think this is the secret to a good, healthy diet – balance and variety.
I love lentils for their taste and wholesome earthiness, but oh boy are they full of amazing properties too! They are part of the pulses family and are super important in a plantbased diet. Pulses include beans, lentils and peas. They are a cheap, low-fat source of protein, fibre, vitamins and minerals, and they count towards your recommended five daily portions of fruit and vegetables.
More benefits of eating lentils regularly
- Lower Cholesterol
- Heart Health
- Digestive Health
- Stabilised Blood Sugar
- Good Protein
- Increases Energy
- Weight Loss
With this in mind, here’s how to make the soup: