I recently posed the question. What meals do you make when trying to save money. I got a lot of pasta and protein answers, but surprisingly very few beans or legume based recipes. When I need to go into frugal mode this first thing I do is either cut meat from our diet or only use meat we already have. For those times when you need an extremely frugal meal to make up for a tad bit of overspending, lentil or really any bean soup is a great answer
You can serve this with some bread, which I always have in the freezer. To reheat rolls I wrap them in foil and stick them in the toaster at about 400 for 10-20 minutes. Hard rolls will take longer than soft rolls.
If you keep a bag of lentils on hand you could probably whip up this dinner at any point, chances are you have a few veggies lying around and some stock. Toss it all in a pot and you have a quick and surprisingly hearty dinner.
- 1 tablespoons olive oil
- ½ cup chopped onion
- ¼ cup chopped carrot
- ¼ cup chopped celery
- ¼ teaspoon salt
- 1 cloves garlic, smashed
- ½ lb lentils, rinse and picked
- ½ cup canned diced tomatoes
- 4 cups chicken stock
- ¼ teaspoon cumin
- 1/8 teaspoon paprka
- 1/8 teaspoon ground ginger
- 1/8 teaspoon pepper
- Salt to taste
- Heat olive oil in a large stockpot over medium heat. Add onion, carrot, celery and salt and cook until the onion is translucent, about 5-6 minutes. Add garlic and cook and additional minute
- Add lentils, tomatoes, broth, cumin, paprika, ginger, and pepper and stir to combine. Increase the heat to high and bring to a boil. Reduce to low, cover and cook 30-40 minutes until lentils are tender.
- Use an immersion blender to puree to desired consistency. I like it about half pureed. Or you can blend half the soup in a blender. Stir to combine. Salt as needed.
Adapted from Amy’s Bites