Littlemafia's Romanian Lentil Soup

Experience the comforting warmth of Littlemafia’s Romanian Lentil Soup, a wholesome and flavorful dish brimming with hearty vegetables and perfectly tender red lentils. This vegan-friendly soup combines the richness of sautéed onions, carrots, celery, and red bell peppers with aromatic garlic, tomato paste, and a medley of spices like thyme and paprika. Simmered in a savory blend of vegetable broth and water, the soup develops a rustic, homestyle charm that’s perfect for cozy dinners or meal prepping. Ready in just under an hour, this protein-packed dish is not only satisfying but also incredibly nutritious. Garnished with a sprinkle of fresh parsley, this Romanian-inspired lentil soup is a feast for both the eyes and the taste buds. Perfectly paired with crusty bread, it’s a surefire way to bring comfort to your table. Keywords: Romanian lentil soup, vegan lentil soup, easy lentil soup recipe, hearty vegetable soup, healthy soup recipe.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 250 grams red lentils (dried)
• 2 tablespoons olive oil
• 1 large yellow onion, finely chopped
• 2 medium carrots, diced
• 2 medium celery stalks, diced
• 1 medium red bell pepper, diced
• 3 large garlic cloves, minced
• 2 tablespoons tomato paste
• 1 liter vegetable broth
• 500 milliliters water
• 2 pieces bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

Rinse the red lentils under cold water until the water runs clear, then set them aside to drain.

Step 2

In a large pot, heat the olive oil over medium heat.

Step 3

Add the finely chopped onion and sauté for 3-4 minutes until soft and translucent.

Step 4

Stir in the diced carrots, celery, and red bell pepper. Cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften.

Step 5

Add the minced garlic and cook for another 1 minute until fragrant.

Step 6

Stir in the tomato paste, dried thyme, paprika, salt, and black pepper. Cook for 1-2 minutes to toast the spices and enhance their flavor.

Step 7

Pour in the vegetable broth and water, then add the bay leaves. Stir to combine.

Step 8

Add the rinsed lentils to the pot and bring the mixture to a boil.

Step 9

Reduce the heat to low, cover the pot, and let the soup simmer for 25-30 minutes, stirring occasionally, until the lentils are soft and the vegetables are fully cooked.

Step 10

Remove the bay leaves and adjust seasoning with additional salt or pepper if needed.

Step 11

Serve the soup hot, garnished with freshly chopped parsley.

Nutrition Facts

Serving size	(2333.8g)

Amount per serving	% Daily Value*
Calories	1758.7

Total Fat 41.1g	0%
Saturated Fat 6.9g	0%
Polyunsaturated Fat 5.7g
Cholesterol 0mg	0%
Sodium 4957.9mg	0%
Total Carbohydrate 271.5g	0%
Dietary Fiber 52.7g	0%
Total Sugars 43.4g
Protein 90.0g	0%

Vitamin D 0IU	0%
Calcium 502.1mg	0%
Iron 27.6mg	0%
Potassium 5815.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 20.4%

Protein: 19.8%

Carbs: 59.8%