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Budget Red Lentil Soup with Cumin and Lemon

Name: Budget Red Lentil Soup with Cumin and Lemon
Total time: 50 min
Yield: Estimated 10 cups; 6 complete 1½-cup portions, plus any remainder
Ingredients: 1 pound dried red lentils, rinsed; 2 tablespoons butter; 1 large yellow onion, finely diced; 4 cloves garlic, minced; 2 teaspoons ground cumin; 1/2 teaspoon ground turmeric; 8 cups water; 1 1/2 teaspoons fine table salt; 1/2 teaspoon ground black pepper; 1 medium lemon; 2 tablespoons olive oil; 2 cups bread cubes; 1/2 teaspoon dried rosemary, finely crushed

Dried red lentils turn creamy without soaking. Cumin, softened onion, garlic and lemon make a hearty, flavorful soup with very little spicy heat.

About 6 portions · 1 full batch · About 50 minutes

Original recipe: Estimated 10 cups; 6 complete 1½-cup portions, plus any remainder.

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Smooth golden lentil soup with croutons and lemon alongside — Licensed photograph used as serving inspiration for an original Cyrus Ramsey recipe, not a photograph of a kitchen test. Cropped and resized from the original.

How much are you cooking?

Total portions to cook

About 6 portions · 1 full batch · 2 portions now · 4 for later

Prepare the original-size recipe in the specified pan. For larger amounts, cook separate complete batches; keep the stated ingredient amounts and cooking temperatures for each batch.

For the original batch: Serve reserved soup with a different bread the next day. Keep croutons separate and reheat the soup with a little water.

Choose the total you want to cook, including any portions reserved for another meal. Repeating this dish on your calendar uses that same batch.

Ingredients

1 pound dried red lentils, rinsed
2 tablespoons butter
1 large yellow onion, finely diced
4 cloves garlic, minced
2 teaspoons ground cumin
1/2 teaspoon ground turmeric
8 cups water
1 1/2 teaspoons fine table salt
1/2 teaspoon ground black pepper
1 medium lemon
2 tablespoons olive oil
2 cups bread cubes
1/2 teaspoon dried rosemary, finely crushed

Method

Sort through the lentils, rinse and drain. No overnight soaking is needed. In a 5- to 6-quart pot, soften the onion in the butter over medium heat for 8–10 minutes, stirring until sweet and lightly golden.
Add the garlic, cumin and turmeric. Stir for 30 seconds, then add the lentils, water, salt and black pepper. Bring to a boil, reduce to a gentle simmer and cook partly covered for 25–30 minutes, stirring occasionally, until the lentils collapse.
Meanwhile, heat the olive oil in a skillet over medium heat. Add the bread cubes and crushed rosemary. Toss for 5–8 minutes until crisp and golden; reduce the heat if the crumbs darken. Keep these croutons separate.
Blend the soup briefly with an immersion blender off the heat, or whisk vigorously for a slightly textured soup. If using a countertop blender, cool first and follow its hot-liquid limits; never seal steaming soup in a blender.
Squeeze half the lemon into the pot and stir. Taste a cooled spoonful, then add more lemon or a small pinch of salt if needed. Add hot water a little at a time if too thick. Cut the remaining lemon into wedges.
Measure the finished soup if accurate meal counting matters. Expect about 10 cups: 6 complete 1½-cup portions with some remainder. Ladle into bowls and add the croutons just before eating.

Serving, later meals and useful notes

Mild means flavorful here: cumin, onion and lemon stay in the recipe. For medium heat, add ¼ teaspoon crushed red pepper to the pot; for hot, start with ¼ teaspoon cayenne and increase only after tasting. Optional heat is not included in the base shopping list.

For three people, serve three bowls tonight and reserve three for tomorrow. For two, plan three nearby meals. Keep the croutons dry and separate so they stay crisp. Biscuits can replace the croutons; remove bread cubes and their cooking oil from your shopping needs if doing that.

Reheat only the soup needed, stirring with a splash of water. Bring soup to a rolling boil and check that it reaches 165°F.

Refrigerate promptly in shallow containers within 2 hours (1 hour above 90°F), at 40°F or below. Use within 3–4 days of the original cooking day. Reheat only the portions needed to 165°F; reheating does not restart the storage clock.

Estimated cost per portion

Estimated ingredient cost: $5.50–$8.00 per batch, or $0.92–$1.33 per stated portion. A 1 lb bag of red lentils was listed at $2.18; onion, garlic, lemon, bread, butter, oil and spices are allowed $3.32–$5.82. Ingredient-use estimate checked October 20, 2026; the pantry allowance is an estimate. Ingredient amounts used, including pantry seasoning; excludes companion dishes, tax and energy. Package purchases can cost more.

Price references checked October 20, 2026: Walmart red lentils price reference.

Photo: Shameel mukkath / Pexels — Pexels License. Original photograph · Pexels License. Licensed photograph used as serving inspiration for an original Cyrus Ramsey recipe, not a photograph of a kitchen test. Cropped and resized from the original.