Grammy's Kitchen · Lentil Soup · Lentil Soup
One of 41 lentil soup recipes we measured
from www.foodiecrush.com
7 cooks on www.foodiecrush.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 | 246% | 522% |
| vegetables and beans | 50% | 186% |
| aromatics | 24% | 81% |
| fat | 5% | 9% |
| salt | 1% | 2% |
| acid | 2% | 0% |
Adapts cleanly: 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 (, divided) |
| 150 g | 1 large yellow onion (, finely chopped) |
| 9 g | 1/2 tablespoon kosher salt |
| 1 g | 1/4 teaspoon freshly ground black pepper |
| 120 g | 3 stalks celery (, medium-diced) |
| 183 g | 3 carrots (, medium-diced) |
| 6 g | 2 cloves garlic (, minced) |
| 33 g | 2 tablespoons tomato paste |
| 20 g | 1 1/2 tablespoons Dijon mustard |
| 384 g | 2 cups dry French green lentils |
| 6 g | 1 tablespoon fresh thyme leaves |
| 2 g | 2 dried bay leaves |
| 1920 g | 8 cups chicken stock |
| 397 g | 14 ounces kielbasa sausage (, halved lengthwise then sliced into coins) |
| 90 g | 3 cups packed spinach |
| 15 g | 1 tablespoon red wine vinegar |
| freshly grated Parmesan cheese (, for serving) |
Method: 3 steps, published by www.foodiecrush.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Heidi -- I made this last night and it is outstanding! Such an amazing flavor with the mustard and vinegar. Your recipe even won over my lentil-phobic boyfriend! :) Thanks for an amazing recipe.” — a cook, 5.0★
“I loved making this soup! The flavors, aromas, tastes are divine. The kielbasa adds just the right amount of salt. This will be on forever-rotation!” — a cook, 5.0★