Grammy's Kitchen · Lentil Soup · Instant Pot Lentil Soup
One of 41 lentil soup recipes we measured
It ranks #40 of 41 for broth richness among the lentil soup recipes we compared. 116 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 | 197% | 522% |
| vegetables and beans | 356% | 186% |
| aromatics | 77% | 81% |
| fat | 17% | 9% |
| salt | 4% | 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 onion, diced (or sub 2 fat shallots) |
| 18 g | 4-8 cloves garlic, rough chopped |
| 41 g | 3 tablespoons olive oil |
| 256 g | 2 cups carrots, diced |
| 202 g | 2 cups celery, diced |
| 10 g | 1 1/2- 2 teaspoons salt, more to taste. |
| 7 g | 1 tablespoon cumin |
| 4 g | 2 teaspoons coriander |
| 4 g | 2 teaspoons curry powder |
| 2 g | 1 teaspoon turmeric |
| 1 g | 1/2 teaspoon allspice (optional) |
| 1 g | 1 bay leaf or 1 teaspoon herbs de Provence or Italian herbs |
| 16 g | 1 tablespoon tomato paste |
| 397 g | 2 medium tomatoes, diced with their juices (or 14 -ounce can of diced tomatoes with juices) |
| 4 flavorful cups veggie stock (or chicken stock- use 3 bouillon cubes w/ water) | |
| 473 g | 2 cups water |
| 240 g | 1 1/4 cup small Black Caviar lentils or French Green Lentils (You can always use bigger, brown lentils, but increase pressure cooking time to 20 minutes.) You can also substitute split lentils for 1/4 cup of the lentils for a creamier texture. 🙂 |
Method: 7 steps, published by www.feastingathome.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Really nice for mid season eats. In the Southern Hemisphere it's very spring weather so one minute you're craving salad and the next you're wanting a nice hot nourishing dish so this was perfect! Better yet it used up all my spring seasonal veggies in my fridg” — a cook, 5.0★
“This is my go-to fall/winter soup. I eat it almost every day! I’ve made it with French green lentils, but much prefer black lentils. The magic veggie combo for me is celery, carrots, parsnip, red bell pepper, and sweet potatoes. The spices are perfection and t” — a cook, 5.0★