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	442%	522%
vegetables and beans	504%	186%
aromatics	77%	81%
fat	19%	9%
salt	3%	2%
acid	5%	0%

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

Ingredients

Weights computed by us.

41 g	3 tablespoons extra-virgin olive oil
150 g	1 medium yellow onion (cut into 1/4-inch dice)
18 g	6 garlic cloves (minced (about 2 tablespoons))
4 g	4 sprigs fresh thyme (tied together with kitchen twine (or 1/2 teaspoon dried))
6 g	1 teaspoon kosher salt
1 g	1/4 teaspoon ground black pepper
244 g	4 medium carrots (scrubbed and cut into 1/2-inch dice (peeling is optional))
425 g	1 (15-ounce) can fire roasted diced tomatoes in their juices
425 g	1 (15-ounce) can crushed tomatoes
192 g	1 cup brown or green lentils (rinsed with any shriveled lentils discarded)
960 g	4 cups low sodium vegetable broth
2 g	2 bay leaves
	1 1/2 cups stemmed and chopped kale
10 g	2 teaspoons sherry vinegar or red wine vinegar
7 g	1 teaspoon honey (or granulated sugar)
0 g	1/8 teaspoon red pepper flakes (optional)
25 g	1/4 cup finely grated fresh Parmesan (plus additional for serving (omit or swap nutritional yeast to make vegan))

Method: 5 steps, published by www.wellplated.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I made the lentil soup recipe today and it is now in the fridge awaiting to be served tomorrow night for dinner with a green salad and open faced grilled cheese pcs. I can hardly wait to taste it. I had a really good time prepping and making it. I will definit” — a cook, 5.0★

“I made this yesterday and it is delicious! I added a Parmesan cheese rind like I do with a lot of soups. It was so easy to make and comforting on a cold snowy day. I simmered for longer than the recipe says because my lentils were too firm. Other than that I f” — a cook, 5.0★