Cheap Split Red Lentil Soup (Under $10, Feeds 4)
One pot, under $10, ready in 40 minutes — lentil soup is always the right call.
When you're tired, broke, and staring blankly into the pantry, red lentil soup is the answer. Split red lentils dissolve into a thick, velvety broth without soaking or much effort — just simmer and stir. This version is spiced simply with cumin and paprika, finished with a squeeze of lemon, and costs well under $10 for four generous servings. It's the kind of meal that asks almost nothing of you and gives back a lot. Expect a deeply savory, slightly smoky pot of comfort that's even better the next day.
Ingredients
- 2 tbsp olive oil
- 1 unit yellow onion — diced
- 4 unit garlic cloves — minced
- 1.5 tsp ground cumin
- 1 tsp smoked paprika
- 0.5 tsp ground turmeric
- 0.25 tsp cayenne pepper — optional, adjust to taste
- 1.5 cup split red lentils — rinsed
- 1 unit can diced tomatoes — 14 oz
- 5 cup vegetable broth — or water with 1 tsp salt added
- 1 unit lemon — juiced
- 1 tsp salt — plus more to taste
- 1 pinch black pepper
Method
- 1 Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook, stirring occasionally, for 5–7 minutes until softened and lightly golden.
- 2 Add the minced garlic, cumin, smoked paprika, turmeric, and cayenne (if using). Stir and cook for 1 minute until fragrant.
- 3 Add the rinsed red lentils and stir to coat them in the spiced oil.
- 4 Pour in the diced tomatoes and vegetable broth. Stir to combine and bring to a boil.
- 5 Reduce heat to medium-low and simmer uncovered for 20–25 minutes, stirring occasionally, until the lentils have completely broken down and the soup is thick and creamy.
- 6 Stir in the lemon juice and season with salt and black pepper to taste. If the soup is thicker than you like, add a splash of water or broth and stir.
- 7 Ladle into bowls and serve with crusty bread or pita if you have it.
Variations
- Add a carrot or two — Dice 1–2 carrots and add them with the onion. They soften into the soup and add a little sweetness — great if you want to stretch the pot further.
- Make it even faster — Skip sautéing and just add everything raw to the pot with an extra cup of broth. Simmer 30 minutes. Flavor is slightly less deep but still solid on a truly exhausted night.
- Add spinach or kale — 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 cost.
- Crispy cumin oil topping — In a small pan, heat 1 tbsp olive oil with 0.5 tsp cumin seeds and a pinch of paprika for 30 seconds until sizzling. Drizzle over each bowl before serving for a restaurant-style finish.
Notes
Split red lentils don't need soaking — they cook fast and dissolve naturally, which is what gives this soup its creamy texture without any blending. Rinsing them under cold water before cooking removes surface starch and any dust. The soup thickens significantly as it sits; when reheating leftovers, just add a little water and stir over medium heat.
Equipment that helps
- Large pot or Dutch oven — A wide, heavy-bottomed pot distributes heat evenly so the lentils simmer without scorching on the bottom.
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