Instant Pot 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	1000%	522%
vegetables and beans	509%	186%
aromatics	112%	81%
fat	19%	9%
salt	6%	2%
acid	21%	0%

Where it stands out

• #1 of 41 for vegetable texture

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

Ingredients

Weights computed by us.

27 g	2 tablespoons extra-virgin olive oil
150 g	1 medium yellow onion (chopped)
80 g	2 celery stalks (chopped)
256 g	2 cups chopped carrots (about 4 medium)
	6 kale leaves (stems finely diced, leaves chopped)
12 g	4 garlic cloves (grated)
397 g	1 (14-ounce) can diced fire-roasted tomatoes
144 g	3/4 cup uncooked green lentils
30 g	2 tablespoons white wine vinegar
12 g	12 fresh thyme sprigs (bundled)
9 g	1 1/2 teaspoons sea salt
	Heaping 1/2 teaspoon ground cumin
	Freshly ground black pepper
1440 g	6 cups vegetable broth
	Red pepper flakes
50 g	1/2 cup chopped fresh parsley (for garnish)
	Grated Parmesan (for serving, optional)
	Crusty bread (for serving)

Method: 4 steps, published by www.loveandlemons.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Came across this recipe as I was looking to make a hearty soup. So glad I did :) I used dried thyme as I didn't have any fresh sprigs, used white wine instead of white wine vinegar, chicken broth instead of vegetable, used regular canned tomatoes and omitted k” — a cook, 5.0★

“Thank you for this delicious recipe.  I was searching for an instant pot lentil soup and this recipe was absolutely perfect.  Made a few changes to suit my needs: omitted oil,  used beet greens and stalks instead of kale.  Use 1 tablespoon of tomato paste to r” — a cook, 5.0★