| 4 1/2 c. chicken stock (or possibly canned low-salt chicken broth) |
3/4 cup |
$0.99 per 14 1/2 ounces
|
$0.43 |
| 4 1/2 c. beef stock or possibly canned broth |
3/4 cup |
$1.29 per 14 1/2 ounces
|
$0.56 |
| 1 1/2 c. dry lentils |
1/4 cup |
$1.49 per 16 ounces
|
$0.16 |
| 2 tsp fennel seeds |
1/3 teaspoon |
$2.10 per 1 1/4 ounces
|
$0.04 |
| 2 Tbsp. extra virgin olive oil |
1 teaspoon |
$5.99 per 16 fluid ounces
|
$0.06 |
| 1/3 c. minced celery |
2 2/3 teaspoons |
$1.99 per pound
|
$0.02 |
| 1/3 c. minced carrot |
2 2/3 teaspoons |
$1.49 per pound
|
$0.02 |
| 1/3 c. minced onion |
2 2/3 teaspoons |
$0.79 per pound
|
$0.02 |
| 6 ounce andouille sausage halved lengthwise, and cut into 1/2" pcs |
1 oz |
$7.19 per 19 3/4 ounces
|
$0.36 |
| 2 tsp dry thyme |
1/3 teaspoon |
$1.97 per 2 ounces
|
$0.01 |
| 1/2 tsp Creole seasoning Salt to taste Freshly-grnd black pepper to taste |
0.08 teaspoon |
$6.49 per 4 ounces
|
$0.02 |
| Total per Serving |
$1.71 |
| Total Recipe |
$10.29 |
Suggestions?