I was really optimistic that I could make a successful lentil soup on a budget. I was pretty sure it would be tasty and it took very little time to make. It was filling and healthy and comforting. Lee said it was delicious. I used 2 bouillon cubes to try and get flavor into the soup, but what it really needed was spices and a bit of lemon juice. Some aromatics like carrots and celery would have been good too, but I was afraid it would push me over budget.Lentil & Mustard Greens Soup
Total: $1.81 for 2 servings
8 ounces lentils 62.5¢
2 bouillon cube 28¢
1/2 organic onion 17¢
1 clove garlic 2.5¢
5 cups water
1 Tablespoon Smart Balance 9¢ (you could use butter or oil)
5 ounces, frozen mustard greens 62¢
Chop the onions and garlic. Heat a large saucepan and add the Smart Balance. When melted, add the onions and cook stirring for 5 minutes over medium heat. Add the garlic, water, bouillon cube and lentils. Bring to a boil then reduce and simmer until lentils are tender but not mushy, about 25 minutes. Take the pot off the heat and mash some of the lentils using a potato masher, add more water if necessary and the mustard greens. Heat through and serve.
Rude awakening:
* I stayed just under budget, but there was no money for salad or a glass of wine, let alone dessert.
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