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
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!
haha, yeahhh the lentils are kind of pivotal. you could probably do it with any dried legume, but everyone knows lentils are the king of the legumes.
Money in the bankkkkk!
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!