| 2/3 cup uncooked lentils |
2 tablespoons |
$1.49 per 16 ounces
|
$0.11 |
| 3/4 cup uncooked long-grain brown rice |
3 tablespoons |
$1.99 per 16 ounces
|
$0.15 |
| 1 1/2 cup vegetable broth or stock |
1/3 cup |
$3.69 per 32 ounces
|
$0.36 |
| 2 Tbsp. olive oil |
1 1/2 teaspoons |
$5.99 per 16 fluid ounces
|
$0.09 |
| 1 cup onion, finely chopped |
1/4 cup |
$0.79 per pound
|
$0.07 |
| 1/2 cup celery, finely chopped |
2 tablespoons |
$1.99 per pound
|
$0.06 |
| 1/2 cup carrot, finely chopped |
2 tablespoons |
$1.49 per pound
|
$0.05 |
| 2 cloves of garlic, minced |
1/2 garlic cloves |
$4.00 per pound
|
$0.01 |
| 1/2 tsp. fresh thyme |
1/8 teaspoon |
$1.99 per cup
|
$0.01 |
| 1/4 cup currants |
1 tablespoon |
$3.04 per 10 ounces
|
$0.10 |
| 1/3 cup apple, peeled and grated |
1 tablespoon |
$1.49 per pound
|
$0.03 |
| 2 large green bell peppers, seeds and membranes removed, sliced in half lengthwise |
1/2 bell peppers |
$2.19 per pound
|
$0.40 |
| 2 cups tomato sauce (I used a plain, canned version) |
1/2 cup |
$1.85 per 15 fluid ounces
|
$0.49 |
| 1/4 cup dark brown sugar |
1 tablespoon |
$2.79 per 2 pounds
|
$0.04 |
| 1/4 cup apple cider vinegar |
1 tablespoon |
$4.29 per quart
|
$0.07 |
| Total per Serving |
$2.03 |
| Total Recipe |
$8.12 |
Suggestions?