Lentil Soup That Actually Fills You Up
I make this soup when the weather’s weird or I just need to clean out the fridge. Lentils don’t get enough credit—they’re cheap, full of protein, and they soak up flavor like a sponge.
Here’s what usually goes in:
- Lentils – $1.50
- Carrots – $1.00
- Celery – $1.00
- Onion – $0.50
- Can of diced tomatoes – $1.00
- Vegetable broth – $2.00
- Spices (salt, pepper, cumin) – $0.50
Total: around $7.50
Rinse about a cup of lentils and set them aside. I chop up a couple carrots, a few ribs of celery, and an onion. Heat a little oil in a big pot, then throw in the veggies and let them soften up.
Once they’re smelling good, I toss in the lentils, a can of diced tomatoes, and about 4 cups of broth. Then I add salt, pepper, and a little cumin—maybe a teaspoon, maybe more if I feel like it.
I let it simmer for 30 minutes or so until the lentils are soft. Sometimes I splash in a little vinegar at the end if I want some brightness. That part’s totally optional.
I usually serve it with bread if we have any, but even without it, this soup is filling. It makes enough for lunch the next day too, which saves me from scrambling to figure out what to eat when I’m busy.
Out of all the cheap family meals under $10, this one feels like it comes with a little peace and quiet. Everyone just eats, and I get leftovers. That’s my kind of dinner.