Lentil soup No 95

This soup, in one portion, packs a whopping 50% of your daily fibre and 30% of your daily protein and all for less than 50 cents ( 30p ) a serving.. I told you plant protein was cost effective! And the lentils I used were organic!

In the following months I’d like to focus more on how cooking from scratch, WW2 recipes can not only be delicious but can also substantially save you lots of money. This past year or so has been a very challenging economic battle for my family and I and nothing will give me greater satisfaction than updating my blog to share with you how cooking from scratch, mending and making do, have enabled us to scramble through the austere times we have faced..

Enjoy this recipe, just delicious served hot with fresh bread.

Lentil soup

  • 8 oz (225g) of split lentils (I used the bigger green ones- organic)
  • 2 medium onions chopped finely
  • 2 medium carrots finely diced
  • 1-2 bacon rashers, chopped (optional)
  • 1.5 pints (900ml) water
  • 1/2 teaspoon of dried thyme or 1 teaspoon fresh thyme (maybe more if you love your herbs)
  • salt and pepper to desired taste


  1. Wash the lentils and strain, discarding the water, set aside
  2. Put the chopped bacon (or a little fat if not using bacon) into a pan and add the onions and carrots and fry for a few minutes
  3. Add the 1.5 pints of clean water, the washed lentils and herbs
  4. Cover the pan and simmer for 1 hour
  5. Add the salt and pepper and extra herbs if needs be
  6. Stir and cook uncovered for a few more minutes

Makes 4 large bowls

COST: $2.00 ( £1.25) without bacon

“This post is part of Twinkl’s VE Day Campaign, and is featured in their Best Wartime Recipes to Celebrate VE Day from Home post”