Chef critique

Spiced Red Lentil & Rainbow Chard Stew

This is a well-timed, comforting, and easily executable stew, needing only an increase in salt and a small tweak to realistic plating instructions.

Score: 8/10

Suggested fixes

Increase the total fine sea salt to 2 1/2 teaspoons (approximately 1% salinity by weight) to properly season the stew, perhaps adding 1 teaspoon to the onions and 1 teaspoon to the lentils.
Adjust the plating instruction in Step 8 to simply describe ladling the stew into bowls.
Remove the redundant word 'minced' from the garlic bullet point in Step 4.

medium / flavor: The recipe calls for 1 1/2 teaspoons of fine sea salt for over 1400 grams of food and water (roughly 0.6% salinity). This will leave the lentils and chard tasting flat and underseasoned.
low / presentation: Step 8 suggests arranging colorful chard stems and ribbons on top of the stew, but these were thoroughly mixed in and cooked down in Step 7, making this plating instruction unrealistic to achieve without fishing pieces out of the stew.
low / clarity: In Step 4, the prose instructs the cook to "mince and measure the following," but the first bullet point repeats the action with "4 garlic cloves, minced."

Perfectly accounts for the different cooking times of rainbow chard stems versus leaves.
Excellent use of active cooking time in Step 4 to prepare the spice and garlic mixture.
Cooking times and water ratios are spot on for creamy split red lentils.
Adheres perfectly to formatting guidelines for ingredients and bullet lists.