Grammy's Kitchen · Lentil Soup · Red Lentil Soup
One of 41 lentil soup recipes we measured
from www.skinnytaste.com
It ranks #39 of 41 for vegetable texture among the lentil soup recipes we compared. 183 cooks on www.skinnytaste.com rate it 4.6★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 41.
| this recipe | typical | |
|---|---|---|
| liquid | 423% | 522% |
| vegetables and beans | 39% | 186% |
| aromatics | 34% | 81% |
| fat | 3% | 9% |
| salt | 0% | 2% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 14 g | 1 tablespoon olive oil |
| 150 g | 1 medium onion (diced) |
| 122 g | 2 medium carrots (diced) |
| 6 g | 2 cloves of garlic (finely chopped) |
| 454 g | 16 ounces red or yellow lentils (I used red) ((2 1/3 cups )) |
| 1920 g | 8 cups of chicken or vegetable broth |
| 2 g | 1 teaspoon turmeric |
| 3 g | 1 1/2 teaspoons ground cumin |
| 25 g | 1/4 cup fresh chopped flat-leaf parsley |
| 57 g | 2 cups baby spinach (2 oz) |
| Juice of half a lemon |
Method: 8 steps, published by www.skinnytaste.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Love this recipe as does our entire family. Even those who are not lentil fans loved this. As a lover of cooking, I did add 1/2 cup diced celery and green lentils since I couldn't find red, but I thought the celery enhanced the dish even more. But wow, this is” — a cook, 5.0★
“I made this in the instant pot as directed. The lentils disintegrated. I didn't mind that as it made the soup nice and creamy but just a warning if you'd like the lentils to retain some shape you might use the stove top directions.” — a cook, 5.0★