| 1/2 cup dry brown lentils |
1 tablespoon |
$1.49 per 16 ounces
|
$0.05 |
| 6 cups water (about) |
1 cup |
n/a
|
|
| 5 ounces sausage (I used reduced-fat pork) |
5/6 oz |
$6.09 per 16 ounces
|
$0.32 |
| 1 tablespoon olive oil (optional - may not be needed if sufficient fat in sausage to saute veggies) |
1/2 teaspoon |
$5.99 per 16 fluid ounces
|
$0.03 |
| 1 medium onion chopped fine |
1/6 onion |
$0.79 per pound
|
$0.03 |
| 1 large garlic clove, peeled and minced |
1/6 garlic cloves |
$4.00 per pound
|
$0.00 |
| 1 stalk celery chopped fine |
1/6 stalk |
$1.99 per pound
|
$0.03 |
| 1 large carrot, peeled and chopped fine |
1/6 carrot |
$1.49 per pound
|
$0.04 |
| 1 medium zucchini diced |
1/6 zucchini |
$1.99 per pound
|
$0.14 |
| 1 tablespoon grated fresh ginger |
1/2 teaspoon |
$2.99 per pound
|
$0.01 |
| 1/2 teaspoon salt |
0.08 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 2 teaspoons cumin seeds |
1/3 teaspoon |
$1.69 per 1 1/4 ounces
|
$0.03 |
| 1 teaspoon coriander seed |
1/6 teaspoon |
$1.69 per 1 1/4 ounces
|
$0.01 |
| 1 14.5 ounce can diced tomatoes undrained (I used garden fresh chopped tomatoes, cooking them into the vegetable mixture) |
2 5/8 fl oz |
$2.19 per 28 ounces
|
$0.09 |
| Total per Serving |
$0.79 |
| Total Recipe |
$4.77 |
Suggestions?