$1 Hearty Lentil Soup – Quick One-Pot Recipe
KEY INFO
Total Cost: $4-6 for entire batch
Cost Breakdown per Portion:
- Lentils: $0.25
- Vegetables (onion, carrot, celery): $0.50
- Garlic: $0.08
- Canned tomatoes: $0.30
- Broth/bouillon: $0.25
- Oil & seasonings: $0.10
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4 generous portions
Difficulty: Beginner-friendly
Dietary Tags: Vegan, vegetarian, gluten-free, dairy-free, nut-free
Price Level: Very inexpensive
EQUIPMENT NEEDED
Essential Tools:
- Large pot or Dutch oven
- Sharp knife
- Cutting board
- Wooden spoon
Budget Alternatives:
- Any large stockpot works instead of Dutch oven
- Regular blender (blend in batches) instead of immersion blender
INGREDIENTS
Main Components:
- 1 cup (200g) dried brown or green lentils
- 1 medium onion, diced (about 1 cup)
- 2 medium carrots, diced (about 1 cup)
- 2 celery stalks, chopped (about ½ cup)
- 3 garlic cloves, minced
- 1 can (14oz/400g) diced tomatoes
- 6 cups (1.4L) vegetable broth (or water + 2 bouillon cubes for savings)
- 1 tablespoon olive oil (or any neutral oil)
Seasonings:
- 1 teaspoon ground cumin
- ½ teaspoon dried thyme
- 2 bay leaves
- 1 teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
Money-Saving Substitutions:
- Use frozen mixed vegetables instead of fresh carrots/celery
- Water + bouillon cubes instead of boxed broth
- Tomato paste (2 tablespoons) + water if canned tomatoes too expensive
METHOD
- Rinse lentils in cold water and check for stones or debris.
- Heat oil in large pot over medium heat.
- Add diced onion and cook for 4-5 minutes until translucent.
- Add garlic, carrots, and celery. Sauté for 3 minutes until fragrant.
- Stir in cumin, thyme, bay leaves, salt, and pepper. Cook for 30 seconds until aromatic.
- Add lentils, canned tomatoes, and broth. Stir well.
- Bring to a boil, then reduce heat to maintain a gentle simmer.
- Cover partially and cook for 25-35 minutes until lentils are tender but not mushy.
- Remove bay leaves and taste for seasoning. Add more salt, pepper, or a squeeze of lemon juice as needed.
- Serve hot with crusty bread if desired.
Visual Cue for Doneness: Lentils should be soft enough to mash easily with a fork but still hold their shape.
CRUCIAL TIPS
Money-Saving Strategies:
- Buy lentils in bulk bins – often 50% cheaper than packaged
- Use bouillon cubes instead of boxed broth
- Save vegetable scraps for homemade stock
- Double the recipe and freeze half
Success Secrets:
- Don’t add salt to lentils until they’re tender (salt can toughen them)
- Add acidic ingredients (tomatoes, lemon) after lentils start softening
- Taste and adjust seasoning at the end – this makes or breaks the soup
Common Mistakes to Avoid:
- Using old lentils (they’ll never soften properly)
- Boiling too vigorously (breaks down lentils into mush)
- Under-seasoning (lentils need generous salt and spices)
STORAGE & SCALING
Storage:
- Refrigerate up to 5 days in airtight containers
- Freeze for up to 3 months
- Reheat gently, adding water if too thick
Scaling Tips:
- Double recipe easily in large stockpot
- Halve recipe for 2 servings using medium saucepan
- Cooking time stays roughly the same
Variations That Won’t Break the Bank:
- Add chopped kale or spinach in last 5 minutes
- Stir in curry powder for Indian-inspired flavor
- Use sweet potatoes instead of carrots for sweetness
- Add canned beans for extra protein and bulk
I learned this recipe during my early days running EatHealthier.co.uk when I needed to feed my family nutritiously on a tight budget.
The secret isn’t fancy ingredients – it’s building layers of flavor through proper sautéing and seasoning.
This soup proves that eating well doesn’t require expensive ingredients, just smart technique and quality staples like lentils that deliver serious nutrition per penny spent.
One batch gives you four hearty meals for the cost of a single fast-food burger, and it actually fills you up with fiber and plant protein your body can use.
