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The Dollar Stretcher

Eat Better, Spend Less
Lentil Stew

by Julie Davis
inudog@pacifier.com
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 At .80 cents a pound, it would be a shame not to incorporate the high protein, high fiber and highly versatile lentil into your diet. At .20 cents a bowl, it just might become a frugal favorite.
  • 2 T. vegetable oil

  • 1 medium onion, chopped

  • 7 cups water

  • 2 t. vegetarian or chicken broth granules

  • 1 cup lentils, rinsed

  • 1/2 cup small elbow macaroni

  • 2 medium carrots, sliced

  • 1 16 oz can chickpeas, drained and rinsed

  • 1/2 t. dried thyme leaves

In large soup pot, sauté onions in vegetable oil over medium-high heat until tender. Add water, granules and lentils. Reduce heat, cover and simmer for 30 minutes. Add the remaining ingredients, cover, and simmer for 15 to 20 minutes until the lentils and carrots are tender. Serves 7.

Total cost is $1.40. Cost is calculated based on prices in Southwest Washington at a "bag your own groceries" type supermarket.

* This soup goes great with cornbread.

Look for my book "Eat Better, Spend Less", coming in early 1999. Any feedback or recipe requests can be e-mailed to Julie Davis at inudog@pacifier.com.

Do you have a time or money saving idea that wasn't included in this article? Please send it to tips @stretcher.com. We get the best ideas from our readers!


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