
(Photo: Christie Vuong; Food Styling: Sage Dakota; Prop Styling: Andrea McCrindle)
Welcome to Cooking on the Cheap, a recurring series where one of our editors cooks a tasty Chatelaine recipe—and breaks down the cost.
Red lentils will always be my go-to in a pinch: they don't require soaking, cook up quickly and—just like their bean counterparts—are good sources of protein, iron and fibre. What's not to love? When I'm feeling sneaky I'll throw a couple of handfuls into whatever pasta sauce I'm making for my kids, or keep some mushy, overcooked lentils on hand as a binding agent for meatballs.
When I want to keep things simple, though, nothing beats a good red lentil soup. Here's a popular Chatelaine favourite that ticks off all the boxes: a cheap and tasty Mexican-inspired red lentil soup that's ready in just over half an hour. When I made it for lunch on Sunday, I found myself packing a couple of days' worth of leftovers after feeding my family of four.

I costed this out according to this week's grocery prices at the Loblaws location I shopped at over the weekend. Minus the things I already had in my pantry, here's how it broke down:
On-hand pantry items: olive oil, chili powder, cumin, dried oregano, salt and pepper.
Grand total: $9.92
Ready to cook it? Get this Mexican red lentil soup recipe.
Chantal Braganza is a writer and editor living in Toronto. She is deputy editor, food at Chatelaine, a cookbook nerd, lover of vintage dish ware, and currently training for yoga teacher certification. Her first book, Story of Your Mother, is out with Strange Light Press.