I am often asked about my favourite frugal recipes. I like food. No, wait – I LOVE food. One of my most favourite things about the way God created us is that we have tastebuds and can delight in good food and drink. So for a recipe to be a winner in my books it has to be frugal AND delicious! This recipe accomplishes just that.
Often “beans and rice” is the frugal-eating poster-child, but I think beans must be getting awfully tired of holding up such lofty ideals. Time for a new legume to step in and help shoulder some of that load.
I know that my strict paleo friends won’t go for this recipe because they don’t eat legumes. While I lean that direction (paleo) in my ideals, I simply cannot afford to cut out legumes and starches and grains from our diet. With such a tight budget (hubby is a flight instructor, which equals tons of hard work, long hours, and little pay), we need to eat legumes and rice, and sometimes potatoes. Our 4-year-old is still eating gluten-free, so we don’t really do bread (although I just ordered a gluten-free sourdough starter that I’m totally excited about!).
So. With all of that disclaimer and such out of the way, you should know that this is one of my new favourites. I made it up on a whim the other day when I decided to try something new from our usual curried lentils.
They turned out perfectly! Great flavour, easy to make, and frugal! What more could you ask?
5 cups chicken broth
2 cups lentils
2 bay leaves
1/2 cup butter
2 large onions
1/4 teaspoon curry powder
1/4 cup red wine vinegar
1/4 cup honey
1 teaspoon summer savory
1 teaspoon worcestershire sauce (check ingredients when buying – Lea & Perrins is a good brand)
2-3 cloves garlic, finely chopped
1. Place broth, lentils, and bay leaves together in a pot. Simmer on medium-high until liquid is more or less gone and lentils are cooked (about 15-20 minutes).
2. Dice the 2 onions, then while the lentils are cooking, melt butter in a frying pan (avoid yucky teflon chemicals and use cast-iron!), and saute the onions until translucent.
3. Add the rest of the ingredients in to the lentils, along with the sautéed onions. Stir together and remove from heat. Let sit for a few minutes to let the flavours meld together.
4. Serve over rice, with at least two veggies on the side (our favourites are broccoli, carrots, green beans, and peas).
I'm Beth. I created Red & Honey because I'm obsessed with the wild art of wellness.
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