Red Lentil Soup K1 Case

L1

Level 1: 54 lines

1Red Lentil Soup
2Prep: 20 mins
3Cook: 40 mins
4Total: 1 hr
5Servings: 4
6A creamy, warmly-spiced red lentil soup that’s anything but ordinary. Richly-flavored and naturally thickened with sweet potatoes, this cozy bowl is the whole package: hearty, wholesome, and flavorful.
71 cup (200g) red lentils
83 tablespoons (42g) extra virgin olive oil, plus more for finishing
91 large yellow onion, diced (~ 2 cups / 300g once diced)
10Diamond Crystal kosher salt
114 cloves garlic, chopped
121 tablespoon (10g) freshly grated/minced ginger
13½ serrano or jalapeño pepper, finely chopped (optional, see Note 1)
142 tablespoons (30g) tomato paste
151 tablespoon ras el hanout (see Note 2)
16½ teaspoon ground coriander
17½ teaspoon ground cumin
182 medium (~ 20 oz / 570g total) sweet potatoes, peeled and finely diced into ¼” cubes, see Note 3 for instructions)
194 cups (960 mL) low-sodium vegetable broth (see Note 4)
201 cup (240 mL) water
211 bay leaf
22Freshly cracked black pepper
23Several squeezes of fresh lemon juice
24For serving
251 handful (~12g) cilantro leaves and tender stems, chopped
261 small handful (~5g) fresh mint leaves, chopped or torn with hands
27~ ½ cup (120g) creamy coconut yogurt (see Note 5)
28Flatbread to serve 4 (optional)
29Add the red lentils to a bowl, cover with water, and soak for 20 minutes.
30Multitasking: In the meantime, prep the onion and sweet potatoes (I prep the garlic, ginger, and green chili while the onions cook).
31After 20 minutes, drain the lentils and rinse with fresh water.
32Heat the olive oil in a Dutch oven or soup pot over medium heat. Once shimmering, add the onion with a pinch of salt. Cook, stirring occasionally, until nicely golden brown, 12 to 15 minutes. If the onions brown too quickly, add a splash of water and/or lower the heat a touch.
33Multitasking: If you feel comfortable multitasking, you can use this time to prep the garlic, ginger, and green chili.
34Add the garlic ginger, green chili if using, and tomato paste. Stir almost constantly for 2 minutes, stirring the tomato paste into the aromatics. Add the ras el hanout, coriander, and cumin. Stir constantly for 30 seconds. If it starts to dry out, add a splash of water to deglaze the pan.
35Add the finely diced sweet potatoes, lentils, vegetable broth, water, bay leaf, 2 teaspoons of kosher salt, and several cracks of pepper.
36NOTE: If using sea salt or Morton’s kosher salt, use 1 ¼ teaspoons. If using table salt, use 1 teaspoon.
37Stir to combine and bring to a boil, then reduce the heat to a simmer. Simmer, uncovered, until the lentils are soft and sweet potatoes are tender and have softened, about 25 minutes. Remove from the heat and scoop out the bay leaf.
38NOTE: If the sweet potatoes still have some bite, simmer for another 5 minutes or until they're tender.
39Add an immersion blender to the pot and start on low speed. Blend roughly half of the soup until it’s thicker and creamy but some texture still remains. Don’t blend it all!
40If you don't have an immersion blender, carefully transfer roughly half of the soup to a stand blender. Remove the center cap and replace it with a dish towel to allow venting, and blend until pureed. Stir the puree back into the soup.
41Add several squeezes of lemon juice and the cilantro to the soup. Taste, adding salt or pepper as needed. Serve in bowls and garnish with a dollop or two of yogurt, a drizzle or two of extra virgin olive oil, and the chopped mint. If desired, serve with flatbread on the side.
42General note: To make this soup as efficiently as possible, use the multitasking steps listed in the instructions.
43Note 1: This adds a subtle heat. If you want spicy, use the whole pepper.
44Note 2: If ras el hanout is not available, you can have a few options:
45Use garam masala for an Indian-spiced version
46Use the following spices: ½ tsp each ground coriander, cumin, and ginger; ¼ tsp each ground turmeric, cardamom, cinnamon, freshly grated nutmeg, black pepper, and cayenne pepper
47Try making this ras el hanout recipe from a Moroccan food writer.
48Note 3: No need to be precise about the sweet potato shape; just make sure that they are small-diced so that they fully soften in the time allotted. If you want precise instructions on how to finely dice a sweet potato, here they are:
49Using a sharp knife, cut the peeled sweet potato in half crosswise.
50Cut side down, slice from top to bottom into 4 to 5 planks (depending how thick the sweet potato is); the planks should be about ¼” (~7 mm) in thickness.
51Stack two planks on top of another, then cut them lengthwise (about ¼”) into strips.
52Then cut the strips crosswise (¼”) into small cubes.
53Note 4: If using regular vegetable broth instead of low-sodium, you’ll need to use considerably less salt. Start with just ¼ teaspoon and add more to taste at the end.
54Note 5: My go-to yogurts are Culina or Cocojune, which are vegan coconut-based yogurts that are creamy, tart, and have no sweet undertone.

L2 corrected

Level 2, settled version (corrected), the newest

Title

Title	Serves	Total time
Red Lentil Soup	4 to 4	1 hr to 1 hr

Cook Time

Prep	Cook	Total
20 mins	40 mins	1 hr

Ingredients

#	Ingredient	Heading
1	1 cup (200g) red lentils
2	3 tablespoons (42g) extra virgin olive oil, plus more for finishing
3	1 large yellow onion, diced (~ 2 cups / 300g once diced)
4	Diamond Crystal kosher salt
5	4 cloves garlic, chopped
6	1 tablespoon (10g) freshly grated/minced ginger
7	½ serrano or jalapeño pepper, finely chopped (optional, see Note 1)
8	2 tablespoons (30g) tomato paste
9	1 tablespoon ras el hanout (see Note 2)
10	½ teaspoon ground coriander
11	½ teaspoon ground cumin
12	2 medium (~ 20 oz / 570g total) sweet potatoes, peeled and finely diced into ¼” cubes, see Note 3 for instructions)
13	4 cups (960 mL) low-sodium vegetable broth (see Note 4)
14	1 cup (240 mL) water
15	1 bay leaf
16	Freshly cracked black pepper
17	Several squeezes of fresh lemon juice
		For serving
18	1 handful (~12g) cilantro leaves and tender stems, chopped
19	1 small handful (~5g) fresh mint leaves, chopped or torn with hands
20	~ ½ cup (120g) creamy coconut yogurt (see Note 5)
21	Flatbread to serve 4 (optional)

Ingredient Components

#	Quantity	Unit	Ingredient	Prep	Optional	Sub rows (added at)
1	1	cup	red lentils			step 1: 1 cup
2	3	tablespoons	extra virgin olive oil, plus more for finishing			step 6: 3 tablespoons step 35: a drizzle or two
3	1		large yellow onion (about 2 cups once diced)	diced		step 7: 1
4	unspecifiable		Diamond Crystal kosher salt			step 7: a pinch step 16: 2 teaspoons step 33: as needed
5	4	cloves	garlic	chopped		step 11: 4 cloves
6	1	tablespoon	ginger	freshly grated/minced		step 11: 1 tablespoon
7	½		serrano or jalapeño pepper (see Note 1)	finely chopped	yes	step 11: ½
8	2	tablespoons	tomato paste			step 11: 2 tablespoons
9	1	tablespoon	ras el hanout (see Note 2)			step 13: 1 tablespoon
10	½	teaspoon	ground coriander			step 13: ½ teaspoon
11	½	teaspoon	ground cumin			step 13: ½ teaspoon
12	2		medium (about 20 weight ounces total) sweet potatoes, see Note 3 for instructions)	peeled and finely diced into ¼” cubes		step 16: 2
13	4	cups	low-sodium vegetable broth (see Note 4)			step 16: 4 cups
14	1	cup	water			step 9: a splash step 15: a splash step 16: 1 cup
15	1		bay leaf			step 16: 1
16	unspecifiable		black pepper	freshly cracked		step 16: several cracks step 33: as needed
17	several	squeezes	fresh lemon juice			step 32: several squeezes
18	1	handful	cilantro leaves and tender stems	chopped		step 32: 1 handful
19	1	small handful	fresh mint leaves	chopped or torn with hands		step 35: 1 small handful
20	about ½	cup	creamy coconut yogurt (see Note 5)			step 35: a dollop or two
21	unspecifiable		flatbread to serve 4		yes	step 36: unspecifiable

Cooking Sentences

#	Section	Sentence
1	1	Add the red lentils to a bowl, cover with water, and soak for 20 minutes.
2	2	Multitasking:
3	2	In the meantime, prep the onion and sweet potatoes (I prep the garlic, ginger, and green chili while the onions cook).
4	3	After 20 minutes, drain the lentils and rinse with fresh water.
5	4	Heat the olive oil in a Dutch oven or soup pot over medium heat.
6	4	Once shimmering, add the onion with a pinch of salt.
7	4	Cook, stirring occasionally, until nicely golden brown, 12 to 15 minutes.
8	4	If the onions brown too quickly, add a splash of water and/or lower the heat a touch.
9	5	Multitasking:
10	5	If you feel comfortable multitasking, you can use this time to prep the garlic, ginger, and green chili.
11	6	Add the garlic ginger, green chili if using, and tomato paste.
12	6	Stir almost constantly for 2 minutes, stirring the tomato paste into the aromatics.
13	6	Add the ras el hanout, coriander, and cumin.
14	6	Stir constantly for 30 seconds.
15	6	If it starts to dry out, add a splash of water to deglaze the pan.
16	7	Add the finely diced sweet potatoes, lentils, vegetable broth, water, bay leaf, 2 teaspoons of kosher salt, and several cracks of pepper.
17	8	Stir to combine and bring to a boil, then reduce the heat to a simmer.
18	8	Simmer, uncovered, until the lentils are soft and sweet potatoes are tender and have softened, about 25 minutes.
19	8	Remove from the heat and scoop out the bay leaf.
20	9	Add an immersion blender to the pot and start on low speed.
21	9	Blend roughly half of the soup until it’s thicker and creamy but some texture still remains.
22	9	Don’t blend it all!
23	10	If you don't have an immersion blender, carefully transfer roughly half of the soup to a stand blender.
24	10	Remove the center cap and replace it with a dish towel to allow venting, and blend until pureed.
25	10	Stir the puree back into the soup.
26	11	Add several squeezes of lemon juice and the cilantro to the soup.
27	11	Taste, adding salt or pepper as needed.
28	11	Serve in bowls and garnish with a dollop or two of yogurt, a drizzle or two of extra virgin olive oil, and the chopped mint.
29	11	If desired, serve with flatbread on the side.

Cooking Steps

#	Step
1	Add the red lentils to a bowl
2	Cover the red lentils with water
3	Soak the red lentils for 20 minutes.
4	After 20 minutes, drain the lentils
5	Rinse the lentils with fresh water.
6	Heat the olive oil in a Dutch oven or soup pot over medium heat.
7	Once the oil is shimmering, add the onion with a pinch of salt to the Dutch oven or soup pot.
8	Cook the onions, stirring occasionally, until nicely golden brown, 12 to 15 minutes.
9	If the onions brown too quickly, add a splash of water to the onion Dutch oven or soup pot and/or lower the heat a touch.
10	If you feel comfortable multitasking, you can use this time to prep the garlic, ginger, and green chili.
11	Add the garlic ginger, green chili if using, and tomato paste to the onion Dutch oven or soup pot
12	Stir the aromatics almost constantly for 2 minutes, stirring the tomato paste into the aromatics.
13	Add the ras el hanout, coriander, and cumin to the Dutch oven or soup pot.
14	Stir the aromatics constantly for 30 seconds.
15	If it starts to dry out, add a splash of water to deglaze the pan.
16	Add the finely diced sweet potatoes, lentils, vegetable broth, water, bay leaf, 2 teaspoons of kosher salt, and several cracks of pepper to the Dutch oven or soup pot.
17	Stir the soup to combine
18	Bring the lentil Dutch oven or soup pot to a boil
19	Reduce the heat to a simmer.
20	Simmer the soup, uncovered, until the lentils are soft and sweet potatoes are tender and have softened, about 25 minutes.
21	Remove the lentil Dutch oven or soup pot from the heat
22	Scoop out the bay leaf from the lentil Dutch oven or soup pot.
23	Add an immersion blender to the lentil Dutch oven or soup pot
24	Start the immersion blender on low speed.
25	Blend roughly half of the soup until it’s thicker and creamy but some texture still remains.
26	Don’t blend it all!
27	If you don't have an immersion blender, carefully transfer roughly half of the soup to a stand blender.
28	Remove the center cap
29	Replace the center cap with a dish towel to allow venting
30	Blend the soup until pureed.
31	Stir the puree back into the soup.
32	Add several squeezes of lemon juice and the cilantro to the soup in the lentil Dutch oven or soup pot.
33	Taste the soup, adding salt or pepper as needed.
34	Serve the soup in bowls
35	Garnish the bowls with a dollop or two of yogurt, a drizzle or two of extra virgin olive oil, and the chopped mint.
36	If desired, serve the soup with flatbread on the side.

Extras

Name	Text
untitled	A creamy, warmly-spiced red lentil soup that’s anything but ordinary. Richly-flavored and naturally thickened with sweet potatoes, this cozy bowl is the whole package: hearty, wholesome, and flavorful.
untitled	In the meantime, prep the onion and sweet potatoes (I prep the garlic, ginger, and green chili while the onions cook).
NOTE	If using sea salt or Morton’s kosher salt, use 1 ¼ teaspoons. If using table salt, use 1 teaspoon.
NOTE	If the sweet potatoes still have some bite, simmer for another 5 minutes or until they're tender.
General note	To make this soup as efficiently as possible, use the multitasking steps listed in the instructions.
Note 1	This adds a subtle heat. If you want spicy, use the whole pepper.
Note 2	If ras el hanout is not available, you can have a few options:
untitled	Use garam masala for an Indian-spiced version
untitled	Use the following spices: ½ tsp each ground coriander, cumin, and ginger; ¼ tsp each ground turmeric, cardamom, cinnamon, freshly grated nutmeg, black pepper, and cayenne pepper
untitled	Try making this ras el hanout recipe from a Moroccan food writer.
Note 3	No need to be precise about the sweet potato shape; just make sure that they are small-diced so that they fully soften in the time allotted. If you want precise instructions on how to finely dice a sweet potato, here they are:
untitled	Using a sharp knife, cut the peeled sweet potato in half crosswise.
untitled	Cut side down, slice from top to bottom into 4 to 5 planks (depending how thick the sweet potato is); the planks should be about ¼” (~7 mm) in thickness.
untitled	Stack two planks on top of another, then cut them lengthwise (about ¼”) into strips.
untitled	Then cut the strips crosswise (¼”) into small cubes.
Note 4	If using regular vegetable broth instead of low-sodium, you’ll need to use considerably less salt. Start with just ¼ teaspoon and add more to taste at the end.
Note 5	My go-to yogurts are Culina or Cocojune, which are vegan coconut-based yogurts that are creamy, tart, and have no sweet undertone.

Metric

#	Ingredient	Quantity	Unit	Sub rows
1	red lentils	200	g	step 1: 200 g
2	extra virgin olive oil, plus more for finishing	42	g	step 6: 42 g step 35: (blank)
3	large yellow onion (about 2 cups once diced)	300	g	step 7: 300 g
4	Diamond Crystal kosher salt			step 7: (blank) step 16: 9.9 ml step 33: (blank)
5	garlic			step 11: (blank)
6	ginger	10	g	step 11: 10 g
7	serrano or jalapeño pepper (see Note 1)			step 11: (blank)
8	tomato paste	30	g	step 11: 30 g
9	ras el hanout (see Note 2)	15	ml	step 13: 15 ml
10	ground coriander	2.5	ml	step 13: 2.5 ml
11	ground cumin	2.5	ml	step 13: 2.5 ml
12	medium (about 20 weight ounces total) sweet potatoes, see Note 3 for instructions)	570	g	step 16: 570 g
13	low-sodium vegetable broth (see Note 4)	960	ml	step 16: 960 ml
14	water	240	ml	step 9: (blank) step 15: (blank) step 16: 240 ml
15	bay leaf			step 16: (blank)
16	black pepper			step 16: (blank) step 33: (blank)
17	fresh lemon juice			step 32: (blank)
18	cilantro leaves and tender stems	12	g	step 32: 12 g
19	fresh mint leaves	5	g	step 35: 5 g
20	creamy coconut yogurt (see Note 5)	120	g	step 35: (blank)
21	flatbread to serve 4			step 36: (blank)

Choice Points

#	Entry
1	{"point": "Diamond Crystal kosher salt", "used": "2 teaspoons", "case": "Swap (cookbook)", "options": "Diamond Crystal kosher salt as printed; NOTE (line 36): sea salt or Morton’s kosher salt, 1 ¼ teaspoons; table salt, 1 teaspoon", "default": "Diamond Crystal kosher salt", "key": "", "item": null, "swaps": [{"kind": "simple", "text": "If using sea salt or Morton’s kosher salt, use 1 ¼ teaspoons.", "lines": [36], "replaces": 4, "quantity": "1 ¼", "unit": "teaspoons", "ingredient": "sea salt or Morton’s kosher salt"}, {"kind": "simple", "text": "If using table salt, use 1 teaspoon.", "lines": [36], "replaces": 4, "quantity": "1", "unit": "teaspoon", "ingredient": "table salt"}]}
2	{"point": "Ras el hanout", "used": "1 tablespoon", "case": "Swap (cookbook)", "options": "1 tablespoon ras el hanout as printed; Note 2: garam masala, a blend of the listed spices, or a homemade ras el hanout from a Moroccan food writer's recipe", "default": "1 tablespoon ras el hanout", "key": "", "item": null, "swaps": [{"kind": "simple", "text": "Use garam masala for an Indian-spiced version", "lines": [45], "replaces": 9, "quantity": "same amount", "unit": "", "ingredient": "garam masala"}, {"kind": "method", "text": "Use the following spices", "lines": [46]}, {"kind": "method", "text": "Try making this ras el hanout recipe from a Moroccan food writer.", "lines": [47]}]}
3	{"point": "Low-sodium vegetable broth", "used": "4 cups", "case": "Swap (cookbook)", "options": "4 cups low-sodium vegetable broth as printed; Note 4: regular vegetable broth with considerably less salt (start with ¼ teaspoon, more to taste at the end)", "default": "4 cups low-sodium vegetable broth", "key": "", "item": null, "swaps": [{"kind": "method", "text": "regular vegetable broth", "lines": [53]}]}

Empty in this Level 2: records, suggested equipment, goes with.

K0

Line roles and recipe starts · code

Input and method

What K0 does to it

Inputs to K0

What it reads	Made by	Does K0 wait for it?
Every Level 1 line	Level 1	yes, it is there from the start
Web pages only: each line's role tag from the page	Level 1	yes, it is there from the start

Waits for: nothing; it runs first

Ran at the same time as, in this run: nothing

K0 labels every Level 1 line with its role, and marks the line where each recipe starts. Every later step reads these labels: K1 takes the title and servings lines, K2 the ingredient lines, K4 the method lines.

Code reads the tags. This is a web page, so its Level 1 carries a role tag on each line from the page's own structure. Code reads them; no model is called.

This run: P-FAST-R18, K0 and K1 only, newest rules (--packs 2026-11-04), Nov 4
When: 0.00 s to 0.00 s of 2.8 s
Model: None: no model call
Time: under 0.01 s
Cost: $0

Output

Result after K0

1 title, 3 time, 1 servings, 1 headnote, 21 ingredient, 1 heading, 11 method, 15 note. One recipe, starting at line 1.

1Red Lentil Souptitlerecipe starts here
2Prep: 20 minstime
3Cook: 40 minstime
4Total: 1 hrtime
5Servings: 4servings
6A creamy, warmly-spiced red lentil soup that’s anything but ordinary. Richly-flavored and naturally thickened with sweet potatoes, this cozy bowl is the whole package: hearty, wholesome, and flavorful.headnote
71 cup (200g) red lentilsingredient
83 tablespoons (42g) extra virgin olive oil, plus more for finishingingredient
91 large yellow onion, diced (~ 2 cups / 300g once diced)ingredient
10Diamond Crystal kosher saltingredient
114 cloves garlic, choppedingredient
121 tablespoon (10g) freshly grated/minced gingeringredient
13½ serrano or jalapeño pepper, finely chopped (optional, see Note 1)ingredient
142 tablespoons (30g) tomato pasteingredient
151 tablespoon ras el hanout (see Note 2)ingredient
16½ teaspoon ground corianderingredient
17½ teaspoon ground cuminingredient
182 medium (~ 20 oz / 570g total) sweet potatoes, peeled and finely diced into ¼” cubes, see Note 3 for instructions)ingredient
194 cups (960 mL) low-sodium vegetable broth (see Note 4)ingredient
201 cup (240 mL) wateringredient
211 bay leafingredient
22Freshly cracked black pepperingredient
23Several squeezes of fresh lemon juiceingredient
24For servingheading
251 handful (~12g) cilantro leaves and tender stems, choppedingredient
261 small handful (~5g) fresh mint leaves, chopped or torn with handsingredient
27~ ½ cup (120g) creamy coconut yogurt (see Note 5)ingredient
28Flatbread to serve 4 (optional)ingredient
29Add the red lentils to a bowl, cover with water, and soak for 20 minutes.method
30Multitasking: In the meantime, prep the onion and sweet potatoes (I prep the garlic, ginger, and green chili while the onions cook).method
31After 20 minutes, drain the lentils and rinse with fresh water.method
32Heat the olive oil in a Dutch oven or soup pot over medium heat. Once shimmering, add the onion with a pinch of salt. Cook, stirring occasionally, until nicely golden brown, 12 to 15 minutes. If the onions brown too quickly, add a splash of water and/or lower the heat a touch.method
33Multitasking: If you feel comfortable multitasking, you can use this time to prep the garlic, ginger, and green chili.method
34Add the garlic ginger, green chili if using, and tomato paste. Stir almost constantly for 2 minutes, stirring the tomato paste into the aromatics. Add the ras el hanout, coriander, and cumin. Stir constantly for 30 seconds. If it starts to dry out, add a splash of water to deglaze the pan.method
35Add the finely diced sweet potatoes, lentils, vegetable broth, water, bay leaf, 2 teaspoons of kosher salt, and several cracks of pepper.method
36NOTE: If using sea salt or Morton’s kosher salt, use 1 ¼ teaspoons. If using table salt, use 1 teaspoon.note
37Stir to combine and bring to a boil, then reduce the heat to a simmer. Simmer, uncovered, until the lentils are soft and sweet potatoes are tender and have softened, about 25 minutes. Remove from the heat and scoop out the bay leaf.method
38NOTE: If the sweet potatoes still have some bite, simmer for another 5 minutes or until they're tender.note
39Add an immersion blender to the pot and start on low speed. Blend roughly half of the soup until it’s thicker and creamy but some texture still remains. Don’t blend it all!method
40If you don't have an immersion blender, carefully transfer roughly half of the soup to a stand blender. Remove the center cap and replace it with a dish towel to allow venting, and blend until pureed. Stir the puree back into the soup.method
41Add several squeezes of lemon juice and the cilantro to the soup. Taste, adding salt or pepper as needed. Serve in bowls and garnish with a dollop or two of yogurt, a drizzle or two of extra virgin olive oil, and the chopped mint. If desired, serve with flatbread on the side.method
42General note: To make this soup as efficiently as possible, use the multitasking steps listed in the instructions.note
43Note 1: This adds a subtle heat. If you want spicy, use the whole pepper.note
44Note 2: If ras el hanout is not available, you can have a few options:note
45Use garam masala for an Indian-spiced versionnote
46Use the following spices: ½ tsp each ground coriander, cumin, and ginger; ¼ tsp each ground turmeric, cardamom, cinnamon, freshly grated nutmeg, black pepper, and cayenne peppernote
47Try making this ras el hanout recipe from a Moroccan food writer.note
48Note 3: No need to be precise about the sweet potato shape; just make sure that they are small-diced so that they fully soften in the time allotted. If you want precise instructions on how to finely dice a sweet potato, here they are:note
49Using a sharp knife, cut the peeled sweet potato in half crosswise.note
50Cut side down, slice from top to bottom into 4 to 5 planks (depending how thick the sweet potato is); the planks should be about ¼” (~7 mm) in thickness.note
51Stack two planks on top of another, then cut them lengthwise (about ¼”) into strips.note
52Then cut the strips crosswise (¼”) into small cubes.note
53Note 4: If using regular vegetable broth instead of low-sodium, you’ll need to use considerably less salt. Start with just ¼ teaspoon and add more to taste at the end.note
54Note 5: My go-to yogurts are Culina or Cocojune, which are vegan coconut-based yogurts that are creamy, tart, and have no sweet undertone.note

K1

Title, Cook Time, Extras · code + Haiku

Input and method

What K1 does to it

Inputs to K1

What it reads	Made by	Does K1 wait for it?
Lines that are not ingredient, method or heading lines	Level 1	yes, it is there from the start
Each line's role	K0	yes

Waits for: K0

Ran at the same time as, in this run: nothing

K1 fills three tables: Title (name, servings, total time), Cook Time (prep, cook, total) and Extras (text that is not a step or an ingredient, such as the headnote).

Code drafts all three. Title: the first title lines. Servings: a pattern match for lower and upper numbers, with leftover words sent to Extras. Times: a pattern match for each label and its value. Extras: the headnote, note and label lines.
Haiku checks two things. Haiku 5.5, thinking off, with Ryan's R1 to R21 rules, sees only the lines that are not ingredients or method (here lines 1, 2, 3, 4, 5, 6, 36, 38, 42, 43, 44, 45, 46, 47, 48, 49, 50, 51, 52, 53, 54), plus code's draft. It returns the Cook Time label and value pairs, and which lines go to Extras with a name for each. It never writes the title, the servings or the Extras text.
Code keeps only what is printed. A time is kept only if its value is printed on a time line. Extras text is always copied word for word from Level 1. If the call fails, code's draft stands.
Then the Nov 4 rules step. Code, right after K1: a "Takes" line fills the total time (R82), a title loses a closing colon (R80), "Serves 4 as a main, 8 or more as a side" gives 4 to 8 (R81), and an Extras note keeps its mark or number in its name (R77).

This run: P-FAST-R18, K0 and K1 only, newest rules (--packs 2026-11-04), Nov 4
When: 0.00 s to 2.80 s of 2.8 s
Model: Haiku 5.5, thinking off
Time: 2.1 s
Cost: $0.00054
Tokens: 14,273 rules (cached) + 1,748 new in, 446 out

Output

Result after K1

16 of 18 rows match L2 corrected. Bold text differs. L2 corrected's 1 Extras entry that comes from method sentences (K4's job, R9) is left out.

Title

Title	Serves	Total time
Red Lentil Soup	4 to 4	Total: 1 hr to Total: 1 hr

Cook Time

Prep	Cook	Total
Prep: 20 mins	Cook: 40 mins	Total: 1 hr

Extras

Name	Text
untitled	A creamy, warmly-spiced red lentil soup that’s anything but ordinary. Richly-flavored and naturally thickened with sweet potatoes, this cozy bowl is the whole package: hearty, wholesome, and flavorful.
NOTE	If using sea salt or Morton’s kosher salt, use 1 ¼ teaspoons. If using table salt, use 1 teaspoon.
NOTE	If the sweet potatoes still have some bite, simmer for another 5 minutes or until they're tender.
General note	To make this soup as efficiently as possible, use the multitasking steps listed in the instructions.
Note 1	This adds a subtle heat. If you want spicy, use the whole pepper.
Note 2	If ras el hanout is not available, you can have a few options:
untitled	Use garam masala for an Indian-spiced version
untitled	Use the following spices: ½ tsp each ground coriander, cumin, and ginger; ¼ tsp each ground turmeric, cardamom, cinnamon, freshly grated nutmeg, black pepper, and cayenne pepper
untitled	Try making this ras el hanout recipe from a Moroccan food writer.
Note 3	No need to be precise about the sweet potato shape; just make sure that they are small-diced so that they fully soften in the time allotted. If you want precise instructions on how to finely dice a sweet potato, here they are:
untitled	Using a sharp knife, cut the peeled sweet potato in half crosswise.
untitled	Cut side down, slice from top to bottom into 4 to 5 planks (depending how thick the sweet potato is); the planks should be about ¼” (~7 mm) in thickness.
untitled	Stack two planks on top of another, then cut them lengthwise (about ¼”) into strips.
untitled	Then cut the strips crosswise (¼”) into small cubes.
Note 4	If using regular vegetable broth instead of low-sodium, you’ll need to use considerably less salt. Start with just ¼ teaspoon and add more to taste at the end.
Note 5	My go-to yogurts are Culina or Cocojune, which are vegan coconut-based yogurts that are creamy, tart, and have no sweet undertone.

Answer

L2 corrected

The settled version (corrected). Bold text differs from the run.

Title

Title	Serves	Total time
Red Lentil Soup	4 to 4	1 hr to 1 hr

Cook Time

Prep	Cook	Total
20 mins	40 mins	1 hr

Extras

Name	Text
untitled	A creamy, warmly-spiced red lentil soup that’s anything but ordinary. Richly-flavored and naturally thickened with sweet potatoes, this cozy bowl is the whole package: hearty, wholesome, and flavorful.
NOTE	If using sea salt or Morton’s kosher salt, use 1 ¼ teaspoons. If using table salt, use 1 teaspoon.
NOTE	If the sweet potatoes still have some bite, simmer for another 5 minutes or until they're tender.
General note	To make this soup as efficiently as possible, use the multitasking steps listed in the instructions.
Note 1	This adds a subtle heat. If you want spicy, use the whole pepper.
Note 2	If ras el hanout is not available, you can have a few options:
untitled	Use garam masala for an Indian-spiced version
untitled	Use the following spices: ½ tsp each ground coriander, cumin, and ginger; ¼ tsp each ground turmeric, cardamom, cinnamon, freshly grated nutmeg, black pepper, and cayenne pepper
untitled	Try making this ras el hanout recipe from a Moroccan food writer.
Note 3	No need to be precise about the sweet potato shape; just make sure that they are small-diced so that they fully soften in the time allotted. If you want precise instructions on how to finely dice a sweet potato, here they are:
untitled	Using a sharp knife, cut the peeled sweet potato in half crosswise.
untitled	Cut side down, slice from top to bottom into 4 to 5 planks (depending how thick the sweet potato is); the planks should be about ¼” (~7 mm) in thickness.
untitled	Stack two planks on top of another, then cut them lengthwise (about ¼”) into strips.
untitled	Then cut the strips crosswise (¼”) into small cubes.
Note 4	If using regular vegetable broth instead of low-sodium, you’ll need to use considerably less salt. Start with just ¼ teaspoon and add more to taste at the end.
Note 5	My go-to yogurts are Culina or Cocojune, which are vegan coconut-based yogurts that are creamy, tart, and have no sweet undertone.