| 2 tablespoons extra-virgin olive oil |
3/4 teaspoon |
$5.99 per 16 fluid ounces
|
$0.05 |
| 1 large onion, chopped |
1/8 onion |
$0.79 per pound
|
$0.03 |
| 4 large garlic cloves, minced |
1/2 garlic cloves |
$4.00 per pound
|
$0.01 |
| 3/4 teaspoon ground cinnamon |
0.09 teaspoon |
$2.99 per 4 ounces
|
$0.01 |
| 1 teaspoon turmeric |
1/8 teaspoon |
$6.99 per 16 ounces
|
$0.00 |
| 3/4 teaspoon ground cumin |
0.09 teaspoon |
$1.69 per 1 1/4 ounces
|
$0.01 |
| 3/4 teaspoon ground coriander seeds |
0.09 teaspoon |
$1.69 per 1 1/4 ounces
|
$0.01 |
| 1/4 cup packed cilantro, leaves and tender stems only |
1 1/2 teaspoons |
$1.09 per cup
|
$0.03 |
| 2 sprigs mint |
3/4 teaspoon |
$3.92 per ounce
|
$0.20 |
| 2 sprigs parsley |
3/4 teaspoon |
$1.09 per cup
|
$0.02 |
| 2 14 1/2-oz cans diced tomatoes with juice |
3 5/8 fl oz |
$2.19 per 28 ounces
|
$0.07 |
| 8 cups water |
1 cup |
n/a
|
|
| 1 cup lentils, picked over and washed |
2 tablespoons |
$1.49 per 16 ounces
|
$0.08 |
| 2 ribs celery, sliced |
1/4 celery |
$1.99 per pound
|
$0.04 |
| 1 cup baby carrots, sliced in half lengthwise, if desired |
2 tablespoons |
$2.79 per pound
|
$0.18 |
| 1 small red bell pepper, diced (I forgot that I had wanted to add this, but it would be nice in this soup) |
1/8 bell pepper |
$3.29 per pound
|
$0.07 |
| 2 cups cooked garbanzos, (I used freshly cooked dried beans, but canned are fine if rinsed before adding to soup) |
1/4 cup |
n/a
|
|
| 1/2 cup broken vermicelli pasta |
1 tablespoon |
$1.25 per pound
|
$0.04 |
| Total per Serving |
$0.85 |
| Total Recipe |
$6.78 |
Suggestions?