| 6 c. Water |
1 cup |
n/a
|
|
| 1 1/2 Tbsp. Coarse sea salt |
3/4 teaspoon |
$2.91 per 16 ounces
|
$0.03 |
| 1 1/2 c. Lentils rinsed, picked over |
1/4 cup |
$1.49 per 16 ounces
|
$0.16 |
| 5 Tbsp. Extra-virgin extra virgin olive oil |
2 1/2 teaspoons |
$5.99 per 16 fluid ounces
|
$0.16 |
| 1/2 tsp Grnd cumin |
0.08 teaspoon |
$1.69 per 1 1/4 ounces
|
$0.01 |
| 1/2 tsp Grnd coriander |
0.08 teaspoon |
$1.69 per 1 1/4 ounces
|
$0.01 |
| 1 tsp Cayenne pepper |
1/6 teaspoon |
$3.65 per 3 ounces
|
$0.01 |
| 1 tsp Salt |
1/6 teaspoon |
$2.91 per 16 ounces
|
$0.01 |
| 1/4 c. White wine vinegar |
2 teaspoons |
$3.39 per 12 fluid ounces
|
$0.09 |
| 4 x Green onions, white, light green parts sliced thin diagonal |
2/3 onions |
$1.09 per cup
|
$0.11 |
| 1/4 c. Finely-diced jicama Fresh parsley sprigs for garnish Lemon wedges for garnish |
2 teaspoons |
$1.53 per pound
|
$0.02 |
| Total per Serving |
$0.60 |
| Total Recipe |
$3.59 |
Suggestions?