What’s on Your Plate? is designed to be a conversation amongst good eaters. Tell us about a recent meal.
Did it meet with rave reviews? Or did it bomb? What side dishes did you pair with the star of the show? Did you try a new ingredient? Find the groceries at great prices?
Share what’s on your plate! Each week a featured foodie* will share his or her plate and then the rest of us will get a chance to link up our own posts or share in the comments what good cheap eats we’ve been enjoying.
What’s on Stephanie’s Plate?
If you joined Jessica on her recent Pantry Challenge, you probably learned a lot about your freezer and pantry stash – what you keep on hand, what you keep too much of, and what got lost in the freezer sometime last April.
One of my favorite meals to build out of pantry and freezer staples is soup, and since I’ve been gearing up to explore all things soup on The Cheapskate Cook, this particular recipe was a fabulous find.
Egyptian Lentil Soup is mostly made of basic “real” foods that are easy to keep around for awhile and inexpensive to buy. I adapted the recipe to use butter or olive oil, added some cumin per the suggestion of another cook, and threw in a few handfuls of chopped spinach for some extra nutrition. Garnishing it with shredded cheddar really took this delightfully simple and flavorful soup over the top.
Egyptian Lentil Soup
1/4 cup butter or olive oil (feel free to use less)
1 cup celery, chopped
1 cup carrot, sliced
1/2 cup onion, chopped
2 garlic cloves, minced
1 bay leaf
1 cup dried lentils
2 cups vegetable or chicken stock
1 tomato, peeled and chopped
1 teaspoon cumin
1/4 teaspoon pepper
1 teaspoon salt, or to taste
Optional: 2-3 cups spinach, finely chopped and loosely packed (can also use cooked kale since it’s usually in season during the winter
Shredded cheddar cheese for garnish
In a large saucepan melt butter. Add vegetables, garlic and bay leaf, sauté until vegetables are tender. Add lentils, chicken stock, tomato, pepper, and cumin to vegetable mixture. Pour enough water into saucepan to cover. Simmer until lentils are tender, approximately 30 minutes.
Add spinach (or kale) and salt, and cook on low for 5-10 minutes, until spinach has wilted.
Optional: Pour hot soup into a blender and puree.
Serve immediately and garnish with cheddar cheese.
— When Steph and her husband got married, they lived in a renovated shed and had a grocery budget that matched. As a passionate whole-foodie, Steph was determined to continue eating healthy, minimally-processed foods on their shoestring budget. So The Cheapskate Cook was born.
What’s on YOUR Plate?
Share with us a recent meal you prepared. Either link it up below or tell us about it in the comments.
Please make sure that you link to www.goodcheapeats.com in your post so others know where the dinner party is.
And don’t forget to visit the other good eaters participating today. I’m sure you will be inspired to make all sorts of Good Cheap Eats at your house.