| 1 1/2 c. French green lentils, sorted & rinsed |
1/4 cup |
$1.49 per 16 ounces
|
$0.16 |
| 1 1/2 tsp salt, divided |
1/4 teaspoon |
$2.91 per 16 ounces
|
$0.01 |
| 1 x bay leaf |
1/6 bay leaf |
$3.59 per 2 ounces
|
$0.04 |
| 2 tsp extra virgin olive oil |
1/3 teaspoon |
$5.99 per 16 fluid ounces
|
$0.02 |
| 1 x onion, cut into 1/2" dice |
1/6 onion |
$0.79 per pound
|
$0.03 |
| 1 lrg carrot, cut into 1/4" dice |
1/6 carrot |
$1.49 per pound
|
$0.04 |
| 1 x celery rib, cut into 1/4" dice |
1/6 celery |
$1.99 per pound
|
$0.03 |
| 1 x clove garlic, pressed or possibly mashed |
1/6 garlic cloves |
$4.00 per pound
|
$0.00 |
| 1 Tbsp. tomato paste |
1/2 teaspoon |
$1.29 per 6 ounces
|
$0.02 |
| 2/3 c. dry red wine |
1 tablespoon |
$0.35 per fluid ounce
|
$0.31 |
| 2 tsp Dijon mustard |
1/3 teaspoon |
$2.69 per 8 ounces
|
$0.02 |
| 2 Tbsp. butter or possibly extra-virgin extra virgin olive oil freshly grnd pepper to taste |
1 teaspoon |
$3.99 per 16 ounces
|
$0.04 |
| 2 tsp fresh parsley or possibly tarragon, minced |
1/3 teaspoon |
$1.09 per cup
|
$0.01 |
| Total per Serving |
$0.74 |
| Total Recipe |
$4.42 |
Suggestions?