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Curried Red Lentils, Swiss Chard and Chickpea Soup

From Foodista · 8 ingredients
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Why it works: Chickpea and lentils share more aroma than cooks usually use. They rank in the top 1% of all ingredient pairs, and 44 recipes mention both. Both carry 1-hexanol, which smells resin, flower. The science ↓

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Recipe from Foodista.

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The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Chickpea + lentilstop 1% of all pairs
    Aroma overlapstrong
    Mentioned together44 recipes

    Shared aroma: 1-hexanol (resin, flower).

  2. Chard + lentilstop 1% of all pairs
    Aroma overlapstrong
    Mentioned together18 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Chickpea + chardtop 3% of all pairs
    Aroma overlapstrong
    Mentioned together9 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Olive + chickpeatop 3% of all pairs
    Aroma overlapstrong
    Mentioned together942 recipes

    Shared aroma: methyl butyrate (fruity, apple).

  5. Olive + chardtop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together307 recipes

    Shared aroma: coumarin (sweet, hay).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the onion

How well each one fits the dish's main ingredients (olive, chickpea, chard, lentils):

  1. Kalebetter flavor fit
  2. Spinachbetter flavor fit
  3. Tomatobetter flavor fit
  4. Onionthe original

Fit is the average pairing score against olive, chickpea, chard, lentils. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).