Hearty Lentil Soup Recipe: Cheap Dinner, Healthy Meal
by Kathy Wilson
We are all looking for cheap meals these days, but that doesn't mean you have to skimp on good food! Often all it takes is a change in the way we look at food to make it exciting.
I have always LOVED lentil soup, but after awhile, it got boring. Here is a recipe twist that adds that spark of flavor that makes all the difference.
Lentils are very inexpensive, and combined with the rice in this recipe, make a complete protein. They are high in fiber and higher in protein by
weight than beef. Related to the pea, they are easily digested. Add a simple salad, some crusty bread or crackers and a glass of red wine for a fantastic dinner for just pennies.
1 large onion, chopped
Three large carrots, shredded
2 cloves garlic, chopped
1 TBSP olive or canola oil
8 ounces brown or red lentils
3/4 cup long grain rice
1 Tsp. thyme
Salt and pepper
2 Quarts beef or vegetable broth
1/2 cup Red wine or Balsamic vinegar
Brown the chopped vegetables in the oil until translucent. Rinse the lentils, and remove any inorganic matter or chaff that sometimes ends up in the bag. Add the lentils, the rice and the broth to the sautéed vegetables. Season to taste with thyme, salt and pepper. Simmer covered for 45 minutes, checking often. Add water or broth if it boils down too fast. It should be a thick soup, but not like stew. Before serving, add the wine or balsamic vinegar. Simmer another 5 minutes. Balsamic vinegar can also be served as a condiment to be added to individual dishes to taste.
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