Curry 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	500%	522%
vegetables and beans	309%	186%
aromatics	81%	81%
fat	14%	9%
salt	2%	2%
acid	16%	0%

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 (plus additional as needed)
150 g	1 medium yellow onion (cut into 1/4-inch dice)
183 g	3 large carrots (cut into 1/4-inch dice)
3 g	1/2 teaspoon kosher salt (plus additional to taste)
6 g	1 tablespoon curry powder
1 g	1/2 teaspoon ground cumin
1 g	1/2 teaspoon ground coriander
1 g	1/2 teaspoon ground turmeric
0 g	1/8 teaspoon cayenne pepper
6 g	2 garlic cloves (minced)
6 g	1 tablespoon minced fresh ginger
192 g	1 cup red lentils (rinsed and drained)
960 g	4 cups low sodium vegetable broth or low sodium chicken broth
411 g	1 (14.5-ounce) can crushed tomatoes
31 g	2 tablespoons freshly squeezed lemon juice (about 1/2 medium lemon)
	Fresh cilantro (for garnish)

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

“Made this for dinner and it’s the kind of meal that makes you feel good after eating it. Hearty, flavorful, and comforting but still light enough that you don’t feel overly full. The lentils cooked down into a smooth, thick texture which I liked. Really enjoye” — a cook, 5.0★

“Had a bag of lentils from my mom lying around, so I decided to try this. Honestly, it came together so easily and felt really homey. The flavor’s more on the simple side, but still tasty in that wholesome, homemade kind of way. Definitely saving this one. Than” — a cook, 5.0★