Grammy's Kitchen · Lentil Soup · Vegan Curried Pumpkin Lentil Soup
One of 41 lentil soup recipes we measured
74 cooks on www.ambitiouskitchen.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 | 596% | 522% |
| vegetables and beans | 32% | 186% |
| aromatics | 83% | 81% |
| fat | 4% | 9% |
| salt | 2% | 2% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 7 g | 1/2 tablespoon olive oil |
| 150 g | 1 white onion, diced |
| 61 g | 1 large carrot, sliced |
| 9 g | 3 cloves garlic, minced |
| 3 g | 1/2 tablespoon fresh grated ginger |
| 6 g | 1 tablespoon mild yellow curry powder |
| Optional: 1/4 teaspoon cayenne (only if you like a little heat) | |
| 720 g | 3 cups water or vegetarian broth |
| 192 g | 1 cup green or brown lentils, sorted and rinsed |
| 425 g | 1 (15 ounce) can light coconut milk (reserve 2 tablespoons for drizzling on top of soup) |
| 425 g | 1 (15 ounce) can pumpkin puree |
| 3 g | 1/2 teaspoon salt, plus more to taste |
| Freshly ground black pepper | |
| To garnish: | |
| Extra fresh diced cilantro | |
| Greek yogurt | |
| Salsa (it’s so good!) | |
| Pita or naan bread for dipping |
Method: 4 steps, published by www.ambitiouskitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I made this soup last night, and it was delicious! My husband said it was “fine restaurant quality.” I did not have vegetable broth (and we are not vegan) so turned my water into a chicken broth (used Better than Bullion). I used a brown instead of white onion” — a cook, 5.0★
“I have made this recipe a few times and it is easy and delicious and makes a big enough batch for me to freeze some for leftovers. I feel so healthy and satisfied after eating a bowl of this curry. The only ingredient swap I use is celery for carrot because th” — a cook, 5.0★