Best 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	501%	186%
aromatics	112%	81%
fat	19%	9%
salt	6%	2%
acid	21%	0%

Where it stands out

• #2 of 41 for vegetable texture

Adapts cleanly: 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
150 g	1 medium yellow onion (chopped)
244 g	4 medium carrots (chopped (2 cups))
80 g	2 celery stalks (chopped)
	6 small or 3 large kale leaves (stems finely diced, leaves chopped (8 cups))
	Heaping 1/2 teaspoon ground cumin
9 g	1 1/2 teaspoons sea salt
	Freshly ground black pepper
12 g	4 garlic cloves (grated)
397 g	1 (14-ounce) can fire-roasted diced tomatoes
144 g	3/4 cup dry green lentils (rinsed)
30 g	2 tablespoons white wine vinegar
12 g	12 fresh thyme sprigs (bundled)
1440 g	6 cups vegetable broth
50 g	1/2 cup chopped fresh parsley (for garnish)
	Red pepper flakes
	Grated Parmesan cheese (for serving, optional)

Method: 3 steps, published by www.loveandlemons.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I have been making this recipe for my mother while she is going through chemo, and it has been an absolute godsend to help her meet her protein and fiber goals. When she is nauseated and cannot stomach anything creamy, meaty, spicy, sweet, or chalky our option” — a cook, 5.0★

“This is the BEST SOUP RECIPE!!! I make it every week and over the winter, we’ve eaten it nearly every night for dinner. I homemake the broth with only or less than 1/2 tsp of salt and usually only put 1/2 tsp salt in the soup overall. Sometimes I add oregano a” — a cook, 5.0★