| v2-2 |
2026-05-13 08:05 |
Increased oregano (3g) and thyme (2g); added soy sauce (5ml) for umami; split lentils into 120g red and 80g green for texture; reduced sugar 4g to 2g; added balsamic vinegar (15ml) deglaze; doubled anchovies 2 to 4 fillets; increased tomato paste 30g to 45g; switched canned tomatoes from chopped to whole peeled; added 400g fresh Champignons browned hard before the base veg; broth adjusted to 580ml; added optional Parmesan rind; extended simmer to 22-25 min; scaled pasta to 220g for family of 3; clarified pasta water amount (80ml). |
diff vs v2-1 |