My computer crashed when loading all of my pretty pictures of this soup. Therefore, you only get a boring picture of dry lentils. Sorry!
This simple “peasant” soup is packed full of lentils, rice, kale, and simple flavorings to make a yummy and easy soup that costs less than a dollar per serving. It was the perfect warming lunch for us twice this last week! Joel has been taking the leftovers with him to school/work in a thermo. Yummy!
I have a whole list of meal ideas for this new series, but when I threw together this simple soup and realized how frugal it was, I couldn’t help share it!
I didn’t spare quality at all in this dish, using organic everything. It would be even a lot more inexpensive if you, for example, didn’t use organic vinegar (which cost a whole 76 cents to use), or if you got the kale for cheaper. I’ve said it here before, but I don’t try to eat a king’s diet on a peasant’s budget, because if I were to try, I would end up buying poor quality food. Instead I try to concentrate on frugal and nourishing peasant food. This is an example of high quality peasant food!
Here’s the cost analysis:
- 1 small organic onion $.23
2 tablespoons grassfed ghee $.32
1 cup of organic dry lentils, $.50
1 cup of organic rice $.50
1 1/2 teaspoons of dried thyme and three cloves of garlic $.30
Local and organic kale $2.50
2 tablespoons organic balsamic vinegar $.76
Coarse, unrefined sea salt $.16
Grand Total: $5.49- $.91 per serving
To up the protein and the nutrition, I served it with fried eggs as well (one per person). I ate mine in the soup, and Elena just ate her on the side. This would add, on average for organic eggs, . 37 cents per serving.
Peasant Lentil & Kale Soup Serves 6
I have been having problems with my beans not cooking all the way after soaking with an acidic addition, as recommended by Sally Fallon. So I have been soaking until I see both the rice and the lentils just starting to sprout. To make this GAPS friendly, use another cup of lentils instead of the rice (which is actually cheaper!)
1 small onion, peeled and chopped
2 tablespoons ghee, olive oil, or coconut oil
1 cup of lentils
1 cup of brown rice
1 1/2 teaspoons dried thyme
3 garlic cloves, peeled and minced
One bunch of kale, washed and stems cut out (fold in half, and cut the stem right out). Cut into bite sized pieces.
2 tablespoons balsamic vinegar
Salt to taste
1-The night before, soak the lentils and rice in plenty of water at room temperature. Drain and rinse.
2-In a large pot, heat the oil/ghee until hot. Add the onion and cook for about five minutes, stirring, until softened. Add the garlic and cook for a minute longer.
3-Add 8 cups of water, the lentils and rice, and the thyme and cook for about 40 minutes, or until the rice and lentils are tender and cooked all the way. Add the kale, vinegar and salt to taste. Cook for another 10 minutes, or until the kale is cooked to your preference. I like mine to be soft, but not too mushy.
Serve and enjoy.
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