NeighborhoodHub kitchen
Carrot, ginger & lentil soup
Red lentils and sweet carrots make a thick, warming lunch.
~$1.28 per serving
What goes in
- Red lentils, dry1 cup~$1.15
- Carrots4 medium~$1.00
- Onion1 medium~$0.70
- Fresh ginger, grated1 tbsp~$0.25
- Plain yogurt½ cup~$0.75
- Whole-wheat bread4 slices~$1.00
- Olive oil1 tbsp~$0.20
- Salt½ tsp~$0.05
Whole recipe estimate$5.10
Illustrative U.S. ingredient costs for the quantities used, including listed oil and seasonings. Buying full packages costs more. Store, season, tax, and brand affect your total. Check ingredient labels for allergens.
Let’s make it
- 1
Rinse the lentils. Dice onion and thinly slice carrots.
- 2
Heat oil in a pot and cook onion for 5 minutes. Stir in ginger for 30 seconds.
- 3
Add carrots, lentils, salt, and 5 cups of water. Simmer for 25–30 minutes until carrots and lentils are very soft. Mash with a potato masher for a chunky soup.
- 4
Divide into four bowls, swirl yogurt into each, and serve with bread.
Original recipe and planning estimates by NeighborhoodHub. Cooking times are estimates; this recipe has not yet been kitchen-tested.