Perfect Pairings & Recipes for
Red Lentil

Top flavour pairings and red lentil recipes, revealed through the hidden methmatics of flavour.

Red lentil is marked by the flavour of starch and bean, but beneath its sweet surface lies a nuanced symphony of subtle flavour notes: pea, iron, and even hints of caramel that contribute remarkable depth. Understanding how these elements interplay is the secret to unlocking red lentil's pairing potential.

To illuminate these harmonies, we embarked on an ambitious journey, analysing thousands of ingredients. Each was meticulously deconstructed across 150 distinct flavour dimensions, allowing us to pinpoint precisely which notes complement in both classic and unexpected ways. Our findings reveal, for instance, how vegetable broth's selinon tones can carry red lentil, or how yogurt's lactic notes create an unexpectedly harmonious bridge with the grainy aroma.

An ingredient's flavour stems from its core characteristics, such as earthy, maillard, or vegetal, combined with layers of subtle flavour notes (outer bars). For a balanced dish, pair ingredients with a variety of core flavours, and choose complementary aroma notes for harmony.

The Art of Flavour Pairing

To understand how flavour notes harmonise, we analysed more than 50,000 popular ingredient combinations. By exploring these pairings, we identified specific flavour notes that frequently occur together, indicating they share a harmonious relationship.

The Flavours That Harmonise With Starch Notes

Our analysis shows that the flavour of starch is strongly associated with the flavour of lactic acid. This suggests we should look for ingredients with a lactic acid flavour, such as yogurt, when pairing with the starchy accents of red lentil.

The recipes below provide inspiration for pairing red lentil with yogurt.

Harmonious Flavours Of Red Lentil

Just as our analysis shows that starch and lactic acid flavour notes harmonise, we can identify the full profile of flavours that harmonise with each of the flavour notes present in red lentil. For instance, the beany flavours of red lentil are strongly associated with celery-like and pencil-lead flavours.

The accents complementary to the various aromas of red lentil can be seen highlighted in the pink bars below.

Matching Flavour Profiles

The flavour profile of vegetable broth offers many of the notes complementary to red lentil, including celery and thyme aromas. Because the flavour profile of vegetable broth has many of the of the features that are complementary to red lentil, they are likely to pair very well together.

The chart above shows the unique profile of vegetable broth across 150 dimensions of flavour, while the recipes below offer inspiration for bringing these flavours together with red lentil.

Recipes That Pair Red Lentil With Vegetable Broth

Linked Flavour Notes

Looking at the accents that are most strongly associated with the various flavours of red lentil, we can identify other ingredients that are likely to pair well.

The left side of the chart above highlights the aroma notes of red lentil, along with the complementary aromas associated with each note. While the right side shows some of the ingredients that share many of the notes complementary to red lentil.

What To Drink With Red Lentil

The celery notes in virgin mary make it a perfect pairing with red lentil. Likewise, the celery flavours in bloody mary create a match made in heaven. Explore a variety of ingredients below that beautifully complement the unique character of red lentil below.

How Flavonomics Works

We've pioneered a unique, data-driven approach to decode the intricate art of flavour pairing. Our goal is to move beyond intuition and uncover the science of why certain ingredients harmonise beautifully. This rigorous methodology allows us to provide you with insightful and reliable pairing recommendations.

Our analysis begins with over 50,000 carefully selected recipes from acclaimed chefs like Galton Blackiston, Marcello Tully, and Pierre Lambinon. This premium dataset ensures our model distils genuine culinary excellence and creativity.

Each ingredient from these recipes is deconstructed across 150 distinct flavour dimensions, creating a unique numerical "flavour fingerprint." This quantification allows us to apply advanced analytical methods to identify complex patterns between flavour notes.

We identify popular ingredient combinations that frequently appear in our recipe database. Regression analysis is then performed on these pairings to statistically validate and pinpoint truly harmonious flavours.

These insights drive our predictive model, which allows us to take any ingredient (e.g., Red lentil), analyse its detailed flavour profile, and accurately reveal its complementary flavours and perfect ingredient partners.