Dinner for 6

Lentils with Greens

Name: Lentils with Greens
Total time: 65 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 300 g green lentils; 2 tbsp olive oil; 2 carrots trimmed and roughly chopped; 4 small banana shallots or 2 small onions; 1 vegetable stock cube; 100 g tomato purée; 300 g spring greens or hispi cabbage; 150 g watercress; 150 g walnuts; 50 g vegetarian hard cheese; 150 g extra virgin olive oil; 1 1/2 lemons juiced and zested

$7.27for 465 minServes 6

Green lentils simmer with vegetables, then finish with tender greens and a bright watercress, walnut, lemon, and cheese pesto.

Photo: bbcgoodfood.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Dried beans and lentils, 11 oz$0.11/oz typical	11 oz	$1.16Typical price
	Carrots, 0.3 lb$1.09/lb typical	0.3 lb	$0.34Typical price
	Leeks and shallots, 0.45 lb$3.49/lb typical	0.45 lb	$1.64Typical price
	Broth, 1 oz$0.07/oz typical	1 oz	$0.07Typical price
	Tomato paste and sauce, 3.5 oz$0.10/oz typical	3.5 oz	$0.35Typical price
	Cabbage, 0.65 lb$0.79/lb typical	0.65 lb	$0.52Typical price
	Nuts and seeds, 5.25 oz$0.70/oz typical	5.25 oz	$3.70Typical price
	Swiss, 1.75 oz$0.40/oz typical	1.75 oz	$0.71Typical price
	Lemons and limes, 1.5$0.60 each typical	1.5	$0.90Typical price
Total for the servings shown		$10.91

Swaps

Swap carrots for sweet potatoesabout $0.20/lb more at typical prices
Swap dried beans and lentils for canned beansabout $0.02/oz less at typical prices

Pantry staples you likely have

Olive and cooking oilCooking spray, shortening, ghee, coconut and sesame oil

Not included in the cost.

65 minstart to table
Mediumdifficulty
6servings as written
$typical cost tier

Italian Vegetarian Budget Family Dinners

Typical price

$1.82 per serving$7.27 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

300 g green lentils
2 tbsp olive oil
2 carrots trimmed and roughly chopped
4 small banana shallots or 2 small onions
1 vegetable stock cube
100 g tomato purée
300 g spring greens or hispi cabbage
150 g watercress
150 g walnuts
50 g vegetarian hard cheese
150 g extra virgin olive oil
1 1/2 lemons juiced and zested

Steps

Rinse the lentils and place them in a 4-quart pot with the stock cube and enough water to cover by 2 inches.
Bring the lentils to a boil, then simmer uncovered for 35 minutes until tender.
Heat 2 tablespoons olive oil in a large skillet over medium heat, cook the carrots and shallots for 8 minutes, and stir in the tomato purée.
Blend the watercress, walnuts, hard cheese, extra virgin olive oil, lemon juice, and lemon zest into a coarse pesto.
Stir the spring greens into the lentils and cook for 5 minutes until tender.
Drain the lentils, fold in the vegetable mixture and pesto, and season with salt and pepper.

Main ingredient on sale this week? See what to make with dried beans and lentils on sale.