Curried Lentil Soup

Curried lentil soup

Though my lunch was packed with care for my first day back to school, I opted to save it for tomorrow and make snow day-appropriate soup instead.

I used this recipe from Eating Well magazine with a few minor tweaks to match what I had on hand.

  • Brown lentils instead of red
  • Mint instead of parsley
  • No jalapeno pepper (sorry, Stew)
  • No mango chutney
  • Vegetable stock instead of chicken, only used 2 cups then added 3 cups of water to thin it out (5 total rather than 8; it was still plenty soupy)
  • Added potatoes

Goods

Let’s see how much it cost:

  • Onion – $0.79
  • Garlic – no idea
  • Ginger – no idea
  • Curry powder – estimate $0.30
  • Cinnamon – estimate $0.20
  • Cumin – estimate $0.30
  • Lentils – $0.92
  • Vegetable broth – $1.99
  • Lemon – $0.28
  • Potatoes – $0.45

Total for the pot – $5.23, but let’s add $0.50 for the unpriced garlic and ginger that I purchased forever ago… $5.73

Price per serving (6 total) = $0.96 + $0.18 for 1/2 cup of quinoa = $1.14 for my bowl

4 thoughts on “Curried Lentil Soup

  1. I’m bummed I can’t get to the store for the few things I don’t have. Otherwise, I’d so be making this. (I’d improvise, but the lentils look kind of key…). Looks delicious!

  2. Yes! So excited to see a lentil soup recipe on here. I just ate a bowl of canned lentil soup and while it was indeed tasty, I bet this is a million times better! Making it tomorrow!

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