For the past 3 years, Matt has made this incredibly affordable and delicious lentil soup every single week. Heck, even in the summer he whips up this recipe! He’s obsessed, so you can imagine this super healthy option is a staple in our household.
Casey was recently over on a Sunday and while she and I worked away at the table, Matt was busy in the kitchen making his weekly batch of lentil soup. Casey took notice and said, “OMG you have to share this on the blog… it smells amazing!” So in honor of Frugal February (and the cold winter temps!), I’m here to do just that.
Today’s lentil soup recipe is not only super healthy and easy to make (according to Matt), it also comes in at UNDER $10! Does it get any better than that?!
Ingredients for Lentil Soup
- 1 onion, chopped (approx. 69 cents)
- 2 celery stalks, chopped (approx. $1.99)
- 2 full carrots, chopped (approx. $1.99)
- 2 cups dry lentils (approx. $1.99)
- 1 (14.5 oz can) diced tomatoes (approx. 99 cents)
- 2 cloves garlic, minced (already have this in the house)
- 1 tsp. oregano
- 1 tsp. dried basil
- 1/4 cup olive oil (already have this in the house)
- 2 T. white distilled vinegar (already have this in the house)
- 8 cups water
- Salt & pepper to taste
Approximate Total Cost: $7.65 (Matt also notes is super easy and even cheaper to double the recipe!)
Prep Time: 10-20 minutes
Cook Time: 60 minutes
Directions for Lentil Soup
- Add olive oil to a large pot and heat at medium heat. Add the onions, celery, and carrots. Cook for about 2 minutes or until the onions are transparent. During this time stir in garlic, oregano, and basil.
- Stir in lentils, then add in water and tomatoes. Reduce heat and simmer for 60 minutes.
- When ready to serve, stir in the desired amount of vinegar (feel free to add more if needed!). If you want to pack in some more veggies, you can also add in thinly chopped spinach until it wilts. Might as well pack in some more nutrients if you have fresh spinach on hand.
We don’t typically eat this recipe right off of the stove, but instead, add the soup to glass containers and heat it up later in the week for our lunches or a quick and easy dinner. It’s very filling and pretty delicious for being so healthy!
Often times Matt will double the recipe and we will eat this soup for several different lunches/dinners throughout the week. Heck, even Ben has become a fan at this point!
A Healthy, Affordable Soup
If you’re looking for a healthy new soup recipe that won’t break the bank, this lentil soup may be worth a try! For under ten bucks (!!!), how can you beat it?! If you do end up giving this lentil soup a try, you have to let me know (and be sure to tag #diyplaybookfrugalfeb)! I know Matt will be so excited to hear your thoughts or variations of the recipe.
Oh, and if you’re a soup lover like we are then you’ll have to try this veggie soup that they make in the Finn household all the time. It’s easy, healthy, and lasts all week long too.