Grammy's Kitchen · Lentil Soup · Red Lentil Soup
One of 41 lentil soup recipes we measured
58 cooks on www.feastingathome.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 41.
| this recipe | typical | |
|---|---|---|
| liquid | 623% | 522% |
| vegetables and beans | 154% | 186% |
| aromatics | 84% | 81% |
| fat | 14% | 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.
| 27 g | 2 tablespoons olive oil |
| 150 g | 1 large onion, diced (red onion is nice here) |
| 12 g | 4 garlic cloves, roughly chopped |
| 256 g | 2 cups carrots, diced (2 large carrots, or sub diced yam) |
| 40 g | 1 celery stalk, sliced optional |
| 3 g | 1/2 teaspoon salt, more to taste ( see notes) |
| 1 g | 1/2 teaspoon black pepper |
| 1 medium tomato, diced (or sub 1 red bell pepper or 1 tablespoon tomato paste) | |
| 3 g | 1 1/2 teaspoons ground cumin |
| 1/2 teaspoon sumac, optional | |
| 1 g | 1/2 teaspoon chili powder, or red paprika (not smoked) |
| 192 g | 1 cup red lentils |
| 960 g | 4 cups vegetable broth, chicken stock or water ( see notes) |
| 237 g | 1 cup water |
| Generous pinch cayenne pepper or aleppo chile flakes | |
| Large squeeze of fresh lemon juice |
Method: 5 steps, published by www.feastingathome.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Second autumn day here ( in Queensland that means it was under 20 degrees C early in the morning) so when this recipe popped into my inbox, I thought it was a sign to make my first pot of soup for the season. Delicious! Super easy ( necessary as I’m balancing” — a cook, 5.0★
“Lovely lentil soup, reminiscent of the one my (Egyptian) father used to make. I love to have a pot of it in the fridge for quick lunches. A dollop of good quality feta cheese is also nice when serving. Thanks for all your wonderful recipes… Feasting at Home is” — a cook, 5.0★