Why this fits a family on a budget
Red lentils are one of the most budget-friendly proteins available, keeping this filling four-serving soup under $1.35 per person. The one-pot method and quick-cooking lentils mean dinner is on the table in just 35 minutes.
• 1.5 cups red lentils
• 3 cups fresh baby spinach
• 1 14.5oz can canned diced tomatoes
• 1 medium yellow onion
• 4 cloves garlic cloves
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp cumin
• 0.5 tsp ground coriander
• 0.5 tsp turmeric
• 0.5 tsp smoked paprika
• 0.25 tsp cinnamon
• 1 tsp salt
• 0.25 tsp black pepper
• 1 whole lemon
• 4 pieces pita bread
1. Rinse red lentils in a fine mesh strainer under cold water until water runs clear, about 30 seconds. Set aside. Dice the onion and mince the garlic.
2. Heat 2 tbsp olive oil in a large pot over medium heat. Add diced onion and cook for 4–5 minutes, stirring occasionally, until soft and golden at the edges.
3. Add minced garlic, cumin, coriander, turmeric, smoked paprika, cinnamon, salt, and black pepper. Stir constantly for 1 minute — the spices will darken slightly and smell toasty.
4. Pour in the canned diced tomatoes and stir, scraping any bits from the bottom of the pot.
5. Add the rinsed lentils and vegetable broth. Stir to combine. Raise heat to high and bring to a boil.
6. Once boiling, reduce heat to medium-low and simmer uncovered for 18–20 minutes, stirring every few minutes. The lentils are done when they have completely broken down and the soup looks thick and uniform — no whole lentils should remain.
7. Add baby spinach in two or three handfuls, stirring after each addition. Cook for 2 more minutes until spinach is fully wilted and bright green.
8. Squeeze the juice of the lemon into the soup and stir. Taste and adjust salt as needed.
9. Warm pita bread directly on the stovetop burner over low flame for 20–30 seconds per side, or wrap in a damp paper towel and microwave for 20 seconds.
10. Ladle soup into bowls and serve with warm pita bread for dipping.
Cost is a national-average estimate and varies by store and region.
This recipe was generated by Plento Pasto's AI from a library of family-friendly dishes and reviewed for a real photo before publishing. Cooking times, costs, and nutrition are estimates — use your judgment in the kitchen.