Grammy's Kitchen · Lentil Soup · Easy Greek Red Lentil Soup
One of 41 lentil soup recipes we measured
from www.themediterraneandish.com
267 cooks on www.themediterraneandish.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 41.
| this recipe | typical | |
|---|---|---|
| liquid | 438% | 522% |
| vegetables and beans | 95% | 186% |
| aromatics | 41% | 81% |
| fat | 0% | 9% |
| salt | 0% | 2% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| Extra virgin olive oil (I used Early Harvest) | |
| 150 g | 1 large onion, chopped |
| 9 g | 3 garlic cloves, minced |
| 122 g | 2 carrots, chopped |
| 4 g | 3 tsp dry oregano |
| 3 g | 1 1/2 tsp cumin |
| 2 g | 1 tsp rosemary |
| 1 g | 1/2 tsp red pepper flakes |
| 2 g | 2 dry bay leaves |
| 242 g | 1 cup crushed tomatoes (from a can) |
| 1680 g | 7 cups low-sodium vegetable broth |
| 384 g | 2 cups red lentils, rinsed and drained |
| Kosher salt | |
| Zest of 1 lemon | |
| Juice of 2 lemons | |
| Fresh parsley for garnish | |
| Crumbled feta cheese to serve, optional |
Method: 5 steps, published by www.themediterraneandish.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This recipe takes lentil soup to another level level” — a cook, 5.0★