Since I work during the week, I tend to make all our food on weekends. The most efficient way I’ve found of doing this is to make two or three big dishes which we then eat during the week. Here’s a recipe for lentil, sausage, and rice soup. It’s an adaptation of a much smaller recipe which only makes six servings. This one makes—lots! (I’m not really sure how to gauge it) You’ll need a big pot, one capable of holding 16 cups or so.
2 c. dried lentils
2 c. rice (brown is healthiest)
11 c. water or chicken broth or both (if you don’t have any broth, bullion will add some flavor)
1 1/2 tsp. paprika
salt & pepper to taste
- If not using broth, heat water and add bullion cubes. You don’t have to make the exact amount’s worth of chicken broth, but a few cubes will add flavor. Or just pour broth into the pan.
- Add rice & lentils. Bring to a boil and then simmer.
- While water is coming to a boil, brown the sausage and add to the pot.
- Let simmer 1 hour, stirring occasionally.
- Dice carrots and onion. Add to soup along with paprika.
- Let simmer another 35-45 minutes, stirring occasionally.
- Salt and pepper to taste.
This recipe costs less than $10 to make and has at least 10 servings. Most of the cost $4 is in the sausage, so you can always add more lentils and throw in some pepper for spice. Or use leftover meat.
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