| 2 Tbsp. extra virgin olive oil |
1 teaspoon |
$5.99 per 16 fluid ounces
|
$0.06 |
| 2 c. coarsely minced onions |
1/3 cup |
$0.79 per pound
|
$0.09 |
| 6 c. vegetable broth or possibly water |
1 cup |
$3.69 per 32 ounces
|
$0.96 |
| 1 1/2 c. brown lentils |
1/4 cup |
$1.49 per 16 ounces
|
$0.16 |
| 1/3 c. coarse bulgur |
2 2/3 teaspoons |
$5.19 per 28 ounces
|
$0.05 |
| 1/4 tsp crushed red pepper flakes, (optional) |
0.04 teaspoon |
$3.29 per pound
|
$0.00 |
| 1 x clove garlic, up to 2 pushed through a press |
1/6 garlic cloves |
$4.00 per pound
|
$0.00 |
| 3 c. finely diced plum tomatoes, seeded (fresh or possibly canned, liquid removed) |
1/2 cup |
$1.99 per pound
|
$0.33 |
| 1 1/2 Tbsp. finely minced fresh mint Or possibly 1 1/2 teaspoon dry mint, plus more to taste |
3/4 teaspoon |
$3.92 per ounce
|
$0.20 |
| 1 1/4 tsp salt or possibly to taste |
0.21 teaspoon |
$2.91 per 16 ounces
|
$0.01 |
| 1 c. loosely packed chopped fresh parsley plus more to taste |
2 tablespoons |
$1.09 per cup
|
$0.18 |
| 1 Tbsp. fresh lemon juice, up to 3 |
1/2 teaspoon |
$2.19 per 15 fluid ounces
|
$0.01 |
| Total per Serving |
$2.05 |
| Total Recipe |
$12.31 |
Suggestions?