Ingredients

• 1 cup dry lentils, rinsed — $0.90
• 1 medium onion, diced — $0.80
• 2 carrots, chopped — $0.50
• 2 cloves garlic, minced — $0.20
• 1 can diced tomatoes — $1.20
• 1 tablespoon oil — $0.20
• 1 teaspoon cumin — $0.10
• 1/2 teaspoon paprika — $0.05
• 1/2 teaspoon salt — $0.05
• 1/4 teaspoon black pepper — $0.05
• 4 cups water or broth — $0.40
• Optional: lemon juice or parsley — $0.40

Estimated ingredient total: $4.45 to $4.85
Displayed website estimate: $8.60

Detailed Instructions

1. Rinse the lentils well under cool water and pick out any debris if needed.
2. Dice the onion, chop the carrots into small pieces, and mince the garlic.
3. Heat the oil in a medium soup pot over medium heat.
4. Add the onion and carrots and cook for 5 to 6 minutes, stirring occasionally, until they begin to soften.
5. Add the garlic, cumin, paprika, salt, and black pepper and stir for 30 seconds so the spices become fragrant.
6. Add the lentils, diced tomatoes, and water or broth.
7. Stir everything together and bring the soup to a gentle boil.
8. Reduce the heat to low and simmer uncovered for 30 to 35 minutes, stirring occasionally, until the lentils are tender.
9. If the soup becomes too thick, add a little more water.
10. Taste and adjust the seasoning if needed.
11. Add a squeeze of lemon juice or a sprinkle of parsley if using.
12. Serve hot.

Helpful Notes

• Brown or green lentils work best for this soup.
• This recipe reheats very well and often tastes even better the next day.
• Serve with bread or rice if you want to stretch it further.

Price Note