1-Pot Everyday Lentil Soup

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 41.

	this recipe	typical
liquid	515%	522%
vegetables and beans	445%	186%
aromatics	159%	81%
fat	0%	9%
salt	1%	2%

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

30 g	2 Tbsp water ((or sub oil of choice // such as avocado or coconut))
6 g	2 cloves garlic (minced (or sub 2 Tbsp garlic-infused oil*))
300 g	2 small shallots ((optional // or 1/2 white onion as recipe is written // diced))
244 g	4 large carrots ((thinly sliced))
160 g	4 stalks celery ((thinly sliced))
2 g	1/4 tsp each sea salt and black pepper ((divided // plus more to taste))
450 g	3 cups yellow or red baby potatoes ((roughly chopped into bite-size pieces*))
960 g	4 cups vegetable broth ((plus more as needed))
2 g	2-3 sprigs fresh rosemary or thyme ((I used a bit of both))
192 g	1 cup uncooked green or brown lentils ((thoroughly rinsed and drained))
	2 cups chopped sturdy greens ((such as kale or collard greens))
	Fresh parsley
	Brown Rice, White Rice, or Cauliflower Rice
	Garlic & Herb Flatbread
	Spelt Dinner Rolls

Method: 7 steps, published by minimalistbaker.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I’m 9 weeks pregnant and have had such bad animal protein aversions I’ve had to start looking for plant based meals that provide protein and nutrients. I also have acid reflux and having this recipe not include tomatoes was what sold me. I made it and it’s soo” — a cook, 5.0★

“I made this last year and it was a hit. I don’t usually like anything vegan, but this is delicious and filling. Everyone loved it. This year I plan to bring it to a soup supper on Feb. 25th (soon!), and have been asked to make 50 cups. I don’t recall how much” — a cook, 5.0★