| 1 1/2 c. Dry lentils |
1/3 cup |
$1.49 per 16 ounces
|
$0.24 |
| 1 x Clove garlic, crushed (I used 1/2 tspn from a jar) |
1/4 garlic cloves |
$4.00 per pound
|
$0.01 |
| 1 1/2 Tbsp. Extra virgin olive oil (I omitted entirely, and it was fine) |
1 1/8 teaspoons |
$5.99 per 16 fluid ounces
|
$0.07 |
| 3 Tbsp. Lemon juice |
2 1/4 teaspoons |
$2.19 per 15 fluid ounces
|
$0.05 |
| 1/2 tsp Dry thyme |
1/8 teaspoon |
$1.97 per 2 ounces
|
$0.00 |
| 1/4 tsp Salt |
0.06 teaspoon |
$2.91 per 16 ounces
|
$0.00 |
| 1 1/2 c. Cherry tomatoes, quartered (I used 1 1/2 c. diced regular tomatoes, and it was fine) |
1/3 cup |
$1.99 per pound
|
$0.25 |
| 1 c. Diced cucumber |
1/4 cup |
$1.69 per pound
|
$0.12 |
| 1/2 c. Thinly sliced celery |
2 tablespoons |
$1.99 per pound
|
$0.06 |
| 2 ounce Crumbled feta cheese (I used half which amount and it was plenty) |
1/2 oz |
$7.69 per 12 ounces
|
$0.32 |
| Total per Serving |
$1.12 |
| Total Recipe |
$4.48 |
Suggestions?