Grammy's Kitchen · Lentil Soup · Red Lentil and Pumpkin Soup
One of 41 lentil soup recipes we measured
from www.budgetbytes.com
104 cooks on www.budgetbytes.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 41.
| this recipe | typical | |
|---|---|---|
| liquid | 750% | 522% |
| vegetables and beans | 0% | 186% |
| aromatics | 81% | 81% |
| fat | 7% | 9% |
| salt | 2% | 2% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 150 g | 1 yellow onion ($0.31) |
| 6 g | 2 cloves garlic ($0.16) |
| 2 g | 1 tsp grated fresh ginger ($0.10) |
| 14 g | 1 Tbsp olive oil ($0.16) |
| 6 g | 1 Tbsp curry powder ($0.30) |
| 425 g | 1 15oz. can pumpkin purée ($1.05) |
| 192 g | 1 cup dry red lentils ($0.67) |
| 1440 g | 6 cups vegetable broth ($0.78) |
| 3 g | 1/2 tsp salt ($0.02) |
Method: 5 steps, published by www.budgetbytes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Hey, thanks so much for this recipe! I used it as a template for my meal prep today - I can't have fresh onion or fresh garlic, and I prefer thick stews to soups. My adjustments were to use a cup of lentils, a cup of quinoa, a 15oz can of pumpkin, 8 cups wate” — a cook, 5.0★
“I have made this twice now and the 2nd time has come out even better. It's the perfect way to use up extra canned pumpkin from fall baking! This second time, I started with a mirepoix instead of just the onion. Sweated that down until tender then add aromatic” — a cook, 5.0★