Ingredients

• 1 cup dry lentils, rinsed — $0.90
• 2 cups cooked rice — $0.80
• 1 can diced tomatoes — $1.20
• 1 small onion, diced — $0.80
• 3 cloves garlic, minced — $0.30
• 1 tablespoon oil — $0.20
• 1/2 teaspoon paprika — $0.05
• 1/2 teaspoon cumin — $0.05
• 1/2 teaspoon salt — $0.05
• 2 1/2 cups water or broth — $0.20
• Optional: parsley or red pepper flakes — $0.30

Estimated ingredient total: $4.55 to $4.85
Displayed planning estimate: $7.70

Detailed Instructions

1. Rinse the lentils and set them aside.
2. Dice the onion and mince the garlic.
3. Heat the oil in a medium saucepan over medium heat.
4. Add the onion and cook for 4 to 5 minutes until softened.
5. Add the garlic, paprika, cumin, and salt and stir for 30 seconds.
6. Add the lentils, diced tomatoes, and water or broth.
7. Stir well and bring to a gentle boil.
8. Reduce the heat and simmer uncovered for 25 to 30 minutes until the lentils are tender.
9. Stir occasionally and add a splash of water if the mixture becomes too thick.
10. Taste and adjust seasoning.
11. Divide the rice into bowls and spoon the lentil mixture over the top.
12. Finish with optional parsley or red pepper flakes and serve warm.

Helpful Notes

• Brown or green lentils work best here.
• This meal is simple but very filling.
• Leftovers can be reheated with a splash of water.

Price Note