I normally try to have enough leftovers from dinner to have lunch the next day, but sometimes that doesn’t work out. So on those days where I have to cook lunch, I normally turn to vegetarian meals with plenty of veggies. I like this one because it’s very quick to throw together. Since we normally eat meat at every dinner and we use a lot of stock, I don’t worry about an occasionally meatless lunch.
Lentil Dahl– from the Menu Mailer Volume 2 Week 7
Total cost for the meal $2.49, 63 cents per serving, not including the rice or $2.90 for the meal, 73 cents per serving including the rice.
2 Tbs coconut oil, butter or ghee (30 cents)
1 onion, diced (10 cents)
2 or more potatoes, peeled and cubed (15 cents)
2 or more carrots, sliced (20 cents)
1 cup red lentils (55 cents from the bulk bin of the HFS)
2 cups water or stock (free if home-made)
1 (14.5-ounce) can diced tomatoes, undrained (99 cents)
1 glove garlic (3 cents)
1 Tbs freshly grated ginger (5 cents)
2 tsp curry powder (6 cents)
1 tsp salt (5 cents)
Dash pepper (1 cent)
In a stockpot or large saucepan, heat the fat over medium heat. Add the onion and sauté for 8 minutes. Add the potato and carrot and cook until soft and the onion is slightly browned. Add the remaining ingredients and turn the heat up to high. Bring to a boil, cover, reduce heat and simmer for 30-40 minutes, or until lentils are tender. Remove cover, stir until lentils completely dissolve, and increase heat. Cook until the dahl is to the consistency you like. We like ours thick.
Serve over rice or other grain.
This recipe doubles well and freezes beautifully.
[…] Lentil Dahl […]