$2 lentil stew

$2 lentil stew

It’s a good thing that blogs have comments. I mean it’s a great way for me to learn from you guys as well. But it also keeps me on the straight and narrow – which is a good thing. You see if blogs didn’t have comments, I’d be getting away with outrageous things.

Like writing posts on how to survive on $2 a day by eating potato omelettes. Which might seem innocent enough, but when it comes down to it, you can only achieve the $2 limit if you use the cheapest eggs available – eggs from poor battery hens.

When I was writing the post, I used my normal free range, happy chicken eggs to make the omelettes and used the battery hen price for my calculations. I didn’t even think of the implications of what I was doing until I had a few comments from responsible readers accusing me of condoning the use of battery eggs. At first I was in denial, but thinking about it for a few minutes I realised the error of my ways. What a goose.

So today I wanted to apologise for inadvertently inciting you to buy cage eggs and offer an alternative $2 menu. If you missed it, you can read all about the live below the line campaign to raise awareness of extreme poverty. But if you are going to make the omelette, please use eggs that have been produced ethically.

my ethical $2 day menu

breakfast

a slice of homemade bread 11c

10g butter 5c

tea with milk 9c

lunch

potato soup (recipe below) 60c

dinner

hearty red lentil stew 77c

steamed rice 15c

TOTAL – $1.77

potato & onion soup


[5 3 ingredients]

potato soup

serves 1

Inspired by Julia Child’s potato & leek soup from Mastering the Art of French Cooking.

Not exactly going to win any awards for beauty, but don’t let that put you off this simple, lovely soup. It’s potatoey and onioney and comfort in a bowl – not to mention filling.

Feel free to scale this recipe up for as many people as you need to feed.

I used a waxy spud for this soup but I think it would be even better with a lovely floury number. And I think next time I’d soften the onion in butter first, rather than just boiling them. And I’m keen to try it with leeks like Julia when I’m not on such a strict budget.

1 large potato, scrubbed & diced 25c

1 medium brown onion, peeled & diced 30c

small knob butter 5c

Pop potato and onion pieces in a medium saucepan and add 1 1/2cups water. Simmer for about an hour, adding more water if it starts to get too dry. It’s done when everything is meltingly soft.

Mash with a fork or potato masher until the soup is as smooth as you’d like. Stir through butter, taste and season.

cost per serving 60c

$2 lentil stew

[5 ingredients]

hearty red lentil stew


serves 3-4

I was looking to maximise the use of fresh fruit & veg this time and the humble trio of onion, celery and carrot were the best value.

This stew is calling out for customisation. Some spices, a little more chilli, even some different veg – all depending on your budget. If I had more money to spend I would have topped it with some fresh corriander or mint leaves and served with a dollup of natural yoghurt.

The secret to cooking red lentils is to keep an eye on them and stop when they are just tender. Its a fine line between just cooked and mushy. But don’t stress if you end up with a more lentil soup texture – it will still be delicious.

Oh and if you’re wondering why I’ve labelled this 5 ingredients but there are 6 listed, I normally don’t count oil as an ingredient but have listed it today for accounting purposes.

2 tablespoons vegetable oil 10c

1 onion, peeled & diced 30c

1 large carrot, diced into chunks 24c

2 ribs celery, diced onto chunks 24c

1 can tomatoes (400g / 14oz) 75c

150g red lentils 66c

Heat oil in a medium saucepan and cook onion covered on a medium low heat until the onion is soft. Add remaining ingredients except for the lentils and 1 1/2cups water. Simmer until the veg are tender – about 45mins.

Add lentils and simmer for a further 10 minutes or until lentils are just cooked through but not mushy. Taste and season and serve with steamed rice.

total cost $2.29

cost per serving (assuming 3) 77c

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With love,

Jules x