Serious Eats: Recipes
Eat For Eight Bucks: Moroccan Red Lentil Soup
When January 1st hits, my stomach can finally breathe a sigh of relief. I love the holidays and all, but after a while I begin to think that if I have to eat another sugar cookies or puff pastry canapé, I might explode. January is my time to detox, to get back to the sort of eating and cooking that takes up the other 10 months of the year, before Thanksgiving rears its carb-stuffed head.
But there's one problem: January is cold. And when the world outside my apartment screams stew but my body says salad, I'm torn. For these cold winter days, the answer is soup. This Moroccan lentil soup is both healthy and warm, light yet satisfying, jam packed with hearty ingredients and easy on the budget.
Shopping List: ½ cup red lentils, $0.50(prorated); 1 quart purchased stock, $2.00; 1 carrot, $0.25; cilantro, $0.25 (prorated); 1 lemon, $0.50
Pantry Items: Olive Oil, Onion, Garlic, Salt, Cumin, Ground Ginger
Total Cost (for 2 portions): $3.50
About the authors: Phoebe and Cara are the co-founders of Big Girls, Small Kitchen, a food and cooking website for twenty-something cooks looking for user-friendly, affordable ways to navigate their kitchens. They have a heated, decade-long rivalry about whose Oatmeal Chocolate Chip Cookie is the best. Their book, Big Girls, Small Kitchen, will be published in the spring of 2011 by William Morrow. Visit their blog here.