| 1 lb Chestnuts Light oil |
2 2/3 oz |
$5.00 per pound
|
$0.83 |
| 1 c. French green lentils, =Or possibly=- Brown Lentils |
2 tablespoons |
$1.49 per 16 ounces
|
$0.11 |
| 2 quart Water |
1/3 quart |
n/a
|
|
| 1 med Carrot, diced into small, even squares |
1/6 carrot |
$1.49 per pound
|
$0.03 |
| 1 x Celery stalk, cut into small squar |
1/6 celery |
$1.99 per pound
|
$0.03 |
| 1/2 sm Onion, finely diced |
0.08 onion |
$0.79 per pound
|
$0.01 |
| 1 x Bay leaf |
1/6 bay leaf |
$3.59 per 2 ounces
|
$0.04 |
| 1/2 tsp Salt, or possibly to taste |
0.08 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 5 x Parsley sprigs |
5/6 parsley |
$1.09 per cup
|
$0.02 |
| 3 Tbsp. Light extra virgin olive oil, Chestnuts (from abov |
1 1/2 teaspoons |
$5.99 per 16 fluid ounces
|
$0.09 |
| 1/4 tsp Fennel seeds, crushed (or possibly grnd) Fresh thyme sprigs, -=Or possibly=- 1 healthy pinch -(generous) dry Thyme |
0.04 teaspoon |
$2.10 per pound
|
$0.00 |
| 1/2 c. Dry white wine |
1 tablespoon |
$0.35 per fluid ounce
|
$0.23 |
| 1 Tbsp. Tomato paste, Lentils (from above) Water, stock or possibly cream (if needed) Salt Freshly milled black pepper Extra-virgin extra virgin olive oil Finely minced parsley sm Croutons, fried Butter or possibly oil, (optional) |
1/2 teaspoon |
$1.29 per 6 ounces
|
$0.02 |
| Total per Serving |
$1.42 |
| Total Recipe |
$8.52 |
Suggestions?