Mom’s Chunky Vegetable Lentil Soup

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:

Print Recipe
Chunky Vegetables and Lentil Soup
Nutritious and delicious lentil soup full of vegetables, ready in less than an hour.
Course Main Dish
Cuisine Romanian
Prep Time 20 minutes
Cook Time 40 minutes
Servings
portions
Course Main Dish
Cuisine Romanian
Prep Time 20 minutes
Cook Time 40 minutes
Servings
portions
Instructions
  1. Soak the lentils overnight or sometime before you start prepping the vegetables.
  2. Drain the lentils and add 2-3 L cold water in a big pot and bring to boil with a little salt and 1 tsp of cumin seeds. Once the lentils have come to a boil, they usually cook in 20-30 min.
  3. Cut up all the vegetables into small chunks.
  4. Cook the vegetables in olive oil until slightly soft.
  5. Add the cumin, coriander and turmeric and cook for another minute.
  6. Add the chopped tomatoes and cook for another 3-4 minutes. Remove from heat.
  7. Add the veggies to the cooked lentils (in water) and the veggie stock cube. Cook for another 20-30 mins on low heat to let all the flavours come together. Add more salt and pepper to taste.
  8. Remove from heat and let cool for a while. Then add the juice of 2 lemons and some fresh parsley or dill.
Recipe Notes

There you have it, the most warming and wholesome soup, full of proteins and goodness to fuel you and keep you healthy and happy.

Hope you like it.

Leave a Reply