How to Make a Cheap and Nutritious Lentil Soup for Under £1 per Serving
Learn to make a tasty, protein‑rich lentil soup for under £1 per serving using cheap dry lentils, veggies, and simple pantry staples.
If the weekly shop is stretching you, lentil soup is one of the few meals that genuinely tastes good, fills everyone up and stays comfortably under £1 per serving. It’s cheap because lentils are cheap per portion, they cook fast, and the same base works for lunchboxes, batch freezer portions and a quick dinner.
Why lentil soup is a budget-friendly family meal
Lentils give you protein, fibre and slow-release carbs from a dry bag that costs very little per 100g. Unlike pulses in cans, dry lentils need no refrigeration until opened and they don’t need soaking. That means no waste and no last-minute shop.
A pot also stretches easily. Add a little more water and a handful of frozen veg and you can turn one batch into 6 to 8 servings without changing the core cost. For families, that means one cooking session covers several meals and reduces the temptation to buy ready meals or takeaways when you’re tired.
The flavour base is inexpensive and repeatable: onion, carrot, celery if you have it, garlic, dried herbs, and a splash of oil. You can swap in whatever veg is on offer that week and the cost per bowl barely moves.
Cost breakdown: what it really costs at Tesco, Sainsbury's and Asda
Prices move week to week, so use this as a way to check your own basket rather than a fixed quote. The figures below are typical own-brand prices seen in late 2024 to early 2025 for the core ingredients used in a basic 8-serving pot.
| Ingredient | Typical own-brand pack | Approx price | Amount used for 8 servings | Cost in recipe |
|---|---|---|---|---|
| Red lentils, dry | 500g (1.1lb) | £1.10 - £1.35 | 250g (0.55lb) | £0.55 - £0.68 |
| Onion | 500g bag | £0.65 - £0.85 | 200g | £0.26 - £0.34 |
| Carrot | 1kg bag | £0.85 - £1.10 | 250g | £0.21 - £0.28 |
| Garlic | 1 bulb | £0.15 - £0.25 | 1 bulb | £0.15 - £0.25 |
| Tinned chopped tomatoes | 400g | £0.45 - £0.60 | 400g | £0.45 - £0.60 |
| Vegetable stock cube | 10 pack | £0.90 - £1.20 | 2 cubes | £0.18 - £0.24 |
| Dried mixed herbs | 20g jar | £0.70 - £1.00 | small pinch | £0.02 - £0.03 |
| Oil | 1L | £1.50 - £2.00 | 1 tbsp | £0.02 - £0.03 |
Total core cost for 8 servings is roughly £1.84 to £2.45, which is £0.23 to £0.31 per serving before you add any extras. Even with a little extra veg or a splash of lemon, most people land under £1 per serving comfortably.
Tip: Buy the big bags of dry lentils, onions and carrots and store them properly. A 500g bag of red lentils makes two full pots and costs less than a single ready-made soup carton.
How to make a cheap and nutritious lentil soup for under £1 per serving
The cost control comes from planning the batch size and using the same base ingredients each time. You don’t need a fancy recipe, you need a repeatable system.
- Decide your portion size first. Aim for 400ml to 500ml (14fl oz to 17fl oz) per bowl for a main meal. That lets you calculate how much lentils and veg you need.
- Weigh your dry lentils rather than guessing. 30g to 35g dry lentils per serving is a good target for a filling soup.
- Build the pot around cheap veg. Onion, carrot and tinned tomatoes are the cheapest flavour builders in the three supermarkets. Add frozen mixed veg if it’s on offer.
- Use water plus stock cubes rather than ready-made stock pots. Two cubes in 1.5 litres (50fl oz) of water is enough for flavour and keeps cost down.
- Cook once, portion immediately. Cool quickly, then split into containers so you know exactly what you have for the week.
A short worked example with real numbers helps. For 8 servings you use 250g red lentils at £1.20 per 500g bag = £0.60. Add 200g onion at £0.75 per 500g = £0.30, 250g carrot at £0.95 per 1kg = £0.24, one 400g tin tomatoes £0.50, two stock cubes from a £1.00 ten-pack = £0.20, and a splash of oil £0.03. That totals £1.87 for 8 bowls, or £0.23 per serving. Even if you add 400g frozen veg for £1.00, the total becomes £2.87, or £0.36 per serving.
Batch cooking and meal prep that actually saves time
Batch cooking lentil soup saves time because the active work is about 15 minutes and the oven does nothing. The pot simmers while you do other jobs.
Plan a double batch on a Sunday and you have lunches for the week. Use one large saucepan for 8 to 10 servings, or two smaller pots if you want variety. Label containers with the date you cooked them.
Tip: Cool the soup as fast as possible. Spread it shallow in a large tray for 30 minutes, then transfer to containers. Fast cooling reduces the time it sits in the danger zone and keeps texture better.
Freeze flat in bags for space saving. A 500ml bag stands up in the freezer and thaws quickly. Keep a “soup shelf” in the freezer so you always know what’s there.
Storage and food safety for leftovers
Follow Food Standards Agency guidance for home cooked soup. Cool leftovers and put them in the fridge or freezer within 1-2 hours. Eat fridge leftovers within 48 hours (2 days). Freeze batch-cooked food as soon as possible. Defrost in the fridge and eat within 24 hours. Reheat only once, until steaming hot throughout.
Do not reheat the whole pot repeatedly. Portion into single servings before reheating. If the soup has been left out for more than 2 hours, discard it. Cooked rice is a different risk and should be eaten within 1 day if kept in the fridge, but lentil soup without rice follows the 48-hour rule.
Practical summary Lentil soup stays under £1 per serving because dry lentils and basic veg are cheap per portion and the same pot feeds a family several times. Weigh your lentils, build around onion, carrot and tinned tomatoes, and portion straight away. Cool quickly, refrigerate within 1-2 hours and use within 48 hours, or freeze for later. Your own numbers will vary, but with own-brand ingredients at Tesco, Sainsbury's and Asda most people can hit £0.30 to £0.60 per bowl without compromising on nutrition.
Frequently asked questions
How many servings do you get from one pot of lentil soup?
A standard batch using 250g dry red lentils and about 1.5 litres of liquid makes 8 servings of around 400ml to 500ml each. You can stretch it to 10 smaller servings by adding more water and extra veg.
Can I freeze lentil soup and does it stay cheap?
Yes. Freeze in portioned containers or bags as soon as it is cool. It keeps well for up to 3 months. Freezing does not add cost and it prevents waste, which helps keep your average cost per serving low.
Is lentil soup really nutritious on a budget?
Lentils provide protein, fibre and iron, and the soup base adds vegetables for vitamins and minerals. It’s a balanced, filling meal built from inexpensive staples, and you control salt and oil.
How long does homemade lentil soup last in the fridge?
Cool it and refrigerate within 1-2 hours. Eat it within 48 hours (2 days). Reheat only once until steaming hot throughout, and never leave it out for more than 2 hours.