In an effort to reduce our grocery bill during this time of high food prices, I’ve been shopping my pantry whenever I can. This lentil soup recipe was so affordable to make, super easy, and insanely delicious. I have added it to our regular soup rotation. In the colder months, I like to make a large batch of soup or chili once a week to have in the fridge for easy and nutritious lunches.
You must try this recipe out, and let me know what you think!
- 2 cups red lentils (I used split red lentils – they cook faster)
- 4-5 cups of Chicken broth (you can use store bought, homemade broth, or bouillon cubes)
- 1 onion chopped
- 6-8 Garlic cloves finely chopped
- 3 carrots peeled and chopped
- 1 tbsp cumin
- 1 tsp salt
- Olive oil
- 1 Lemon
- Add olive oil to a pot and add onions, garlic and carrots. Sautee for 3-4 minutes.
- Add cumin and salt to release the flavour, let sautee for another minute.
- Add dried lentils, mix around.
- Add broth to the mix, mix, reduce heat to medium and let simmer for 10-15 minutes until lentils are soft.
- Once the lentils are soft, use an immersion blender to fully blend the soup (Alternatively you can let soup cool and then pour into a blender).
- Remove from heat, add the juice of 1 lemon, stir to mix and serve while hot.
- Enjoy with some fresh bread or crackers.
1/2 cup of lentils contains about 12 grams of protein, so if you have about a 1 cup serving, that is 24 grams of protein which will increase if you make your own chicken stock. This is an inexpensive way to have a nice balanced meal in my opinion.
Try it out!