Romanian-style Lentil Soup with Rice

Ingredients

While the original Pakistani Daal Chawal is typically made with red lentils and a blend of South Asian spices, this Romanian adaptation incorporates local ingredients and flavors. The Romanian-style lentil soup includes a variety of vegetables such as carrots, celery, and potatoes, which add depth and heartiness to the dish. Additionally, the traditional Pakistani spices are replaced with Romanian spices like paprika and bay leaves, giving the soup a distinct flavor profile. We alse have the original recipe for Daal chawal, so you can check it out.

• 1 cup (200g) green lentils 1 cup (200g) green lentils
• 1/2 cup (100g) rice 1/2 cup (100g) rice
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, diced 1 onion, diced
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• 2 bay leaves 2 bay leaves
• 6 cups (1.4L) vegetable broth 6 cups (1.4L) vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 55g, 6g
• Protein: 14g
• Fiber: 12g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the lentils and rice under cold water.
2. 2.
   In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, celery, and potatoes. Sauté until the vegetables are tender.
3. 3.
   Add the minced garlic, paprika, and bay leaves to the pot. Stir well to coat the vegetables with the spices.
4. 4.
   Pour in the vegetable broth and bring to a boil.
5. 5.
   Add the rinsed lentils and rice to the pot. Reduce the heat to low and simmer for about 30 minutes, or until the lentils and rice are cooked and tender.
6. 6.
   Season with salt and pepper to taste.
7. 7.
   Remove the bay leaves before serving.
8. 8.
   Ladle the soup into bowls and garnish with fresh parsley.

Treat your ingredients with care...

• Lentils — Make sure to rinse the lentils thoroughly before cooking to remove any debris or impurities.
• Rice — Use long-grain rice for the best texture in the soup.
• Paprika — Opt for sweet paprika for a milder flavor or smoked paprika for a smoky twist.
• Vegetable broth — If you prefer a richer flavor, you can use homemade vegetable broth or add a vegetable bouillon cube to store-bought broth.
• Fresh parsley — Chop the parsley just before serving to retain its vibrant color and fresh taste.

Tips & Tricks

• For a creamier texture, blend a portion of the soup using an immersion blender before serving.
• Add a squeeze of lemon juice to brighten the flavors of the soup.
• Customize the soup by adding other vegetables such as bell peppers or zucchini.
• Serve the soup with a dollop of sour cream or yogurt for added creaminess.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stovetop or in the microwave.

Serving advice

Serve the Romanian-style Lentil Soup with Rice piping hot in individual bowls. Accompany it with crusty bread or traditional Romanian cornbread for a complete and satisfying meal.

Presentation advice

Garnish each bowl of soup with a sprig of fresh parsley to add a pop of color. Serve the soup in rustic ceramic bowls to enhance the cozy and comforting feel of the dish.