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	750%	522%
vegetables and beans	186%	186%
aromatics	88%	81%
fat	14%	9%
salt	0%	2%

Where it stands out

• #4 of 41 for broth richness

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

Ingredients

Weights computed by us.

27 g	2 tablespoons extra-virgin olive oil
160 g	1 cup diced yellow onion (1/4" dice)
50 g	1/2 cup diced celery (1/4" dice)
64 g	1/2 cup diced carrots (1/4" dice)
8 g	1 tablespoon minced garlic
2 g	1 teaspoon chopped thyme
2 g	1 teaspoon ground cumin
1 g	1/2 teaspoon ground coriander
1 g	1/2 teaspoon paprika (sweet or smoked)
242 g	1 cup diced tomatoes (1/4" dice, divided)
192 g	1 cup dried lentils (brown or green, picked and rinsed)
1440 g	6 cups vegetable broth (or stock, divided, more as needed)
1 g	1 bay leaf (fresh or dried)
1 g	1/4 teaspoon black pepper
	kosher salt (as needed for seasoning)
6 g	1 tablespoon chopped parsley
	lemon wedges

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

“Loved this soup! I have been trying to incorporate more vegetarian meals in our dinner rotation and made this last night determined my finicky 6 and 7 year old would at least try it. I served the soup with some sourdough bread. Both kids ate their enti” — a cook, 5.0★

“I’m so happy I tried this recipe — it was my first time and it’s simply delicious. On of my cheats to the recipe was using shredded carrots which I bought. Saved some time on cutting up all of veggies. I LOVE LOVE LOVE this soup — it was everything I thought i” — a cook, 5.0★