Budget Lentil and Potato Soup
Under $2 a serving, ready in 40 minutes, and genuinely satisfying.
This is the soup you make when it's late, your wallet is thin, and you need something that actually fills you up. Lentils and potatoes are pantry staples that cost almost nothing, and together they turn into a thick, savory soup that tastes like you spent way more effort than you did. Expect a humble but deeply comforting bowl — not fancy, not Instagram-worthy, just good. It reheats beautifully, so make a big pot and coast on it for a couple of days. If you have dried lentils and a potato, you're basically already there.
Ingredients
- 1 cup dried green or brown lentils — rinsed and picked over
- 2 unit medium Yukon Gold or russet potatoes — peeled and cut into 1-inch cubes
- 1 unit medium yellow onion — diced
- 3 unit garlic cloves — minced
- 2 unit medium carrots — peeled and sliced into coins
- 2 unit celery stalks — sliced
- 4 cup low-sodium vegetable broth
- 1 cup water
- 1 tsp ground cumin
- 0.5 tsp smoked paprika
- 0.5 tsp dried thyme
- 2 tbsp olive oil
- 1 tsp kosher salt — plus more to taste
- 0.25 tsp black pepper
- 1 tbsp lemon juice — from about half a lemon; optional but brightens it up
Method
- 1 Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for 5–6 minutes until softened and the onion is translucent.
- 2 Add the minced garlic, cumin, smoked paprika, and dried thyme. Stir constantly for 1 minute until fragrant — don't let the garlic burn.
- 3 Add the rinsed lentils, cubed potatoes, vegetable broth, and water. Stir everything together and bring to a boil over high heat.
- 4 Once boiling, reduce heat to medium-low and cover the pot. Simmer for 25 minutes, stirring once or twice, until the lentils are completely tender and the potatoes are soft.
- 5 Taste and season with salt and pepper. If you want a thicker soup, use the back of a spoon or a potato masher to smash some of the potatoes and lentils against the side of the pot — no blender needed.
- 6 Stir in lemon juice if using. Ladle into bowls and serve hot. Crusty bread on the side if you have it.
Variations
- Add some greens — Stir in 2 large handfuls of baby spinach or chopped kale in the last 2 minutes of cooking. It wilts right in and adds nutrition without any extra work or cost.
- Faster version with red lentils — Swap green lentils for red lentils and skip the potatoes. Red lentils cook in about 15 minutes and dissolve into a creamy, thick soup — total time drops to around 25 minutes.
- Make it heartier — Stir in a can of drained diced tomatoes with the broth, or add a handful of frozen peas in the last 5 minutes. Both cost almost nothing and bulk it up further.
Notes
Green and brown lentils both work here — red lentils will cook faster (about 15 minutes) and break down more, giving you a thicker, creamier texture. Either is fine. The soup thickens considerably as it sits; add a splash of water or broth when reheating. This keeps in the fridge for up to 5 days and freezes well for up to 3 months.
Equipment that helps
- Large pot or Dutch oven — You need enough volume to hold all the broth and vegetables without splattering when it comes to a boil.
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