Grammy's Kitchen · Lentil Soup · Red Lentil Soup
One of 41 lentil soup recipes we measured
263 cooks on www.loveandlemons.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 | 685% | 522% |
| vegetables and beans | 141% | 186% |
| aromatics | 81% | 81% |
| fat | 21% | 9% |
| salt | 2% | 2% |
| acid | 16% | 0% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 41 g | 3 tablespoons extra-virgin olive oil (plus more for drizzling) |
| 150 g | 1 medium yellow onion (chopped) |
| 61 g | 1 medium carrot (diced) |
| 40 g | 1 celery rib (chopped) |
| 3 g | 1/2 teaspoon sea salt (plus more to taste) |
| Freshly ground black pepper | |
| 170 g | 1 small Yukon Gold potato (diced) |
| 6 g | 2 garlic cloves (chopped) |
| 2 g | 1 teaspoon ground cumin |
| Pinch cayenne pepper | |
| 192 g | 1 cup dried red lentils (rinsed) |
| 960 g | 4 cups vegetable broth |
| 355 g | 1 to 2 cups water |
| 31 g | 2 tablespoons fresh lemon juice |
| Chopped fresh parsley (for garnish) |
Method: 4 steps, published by www.loveandlemons.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made this yesterday in advance of a freezing rain day today, and it was heavenly. I find letting soup sit for a day, really let's the flavors mingle! I had two heaping bowls and there's still plenty left for tomorrow! The lemon really makes the flavor pop an” — a cook, 5.0★
“This is a great recipe. It's quick to make and super tasty. Everyone in my family loved it. My only change was to add a little finely diced ginger during the simmer. I will definitely make this again. Thanks for the recipe!” — a cook, 5.0★