6.21.2010

turkish lentils and chickpeas

Excellent meal!
It was easy to make, too. It would have been even easier had I used my food processor for the salad. In fact, the salad was the most time consuming part of this meal; everything was finely diced. It was only when I was three-quarters of the way through that the idea of a machine came to mind. The lentils were cooked with some eggplant, onion and carrot and then pureed. I added the chickpeas at the end. The Turkish salad has cucumber, onion, bell pepper and tomato with a red pepper dressing. The combination of the two was outstanding. A little heat by way of red chili flakes added some oomph. 

Cost Breakdown:
lentil: $.50
chickpea: $2
veggies: $4
pita: $2
lemon: $1
Total to feed a family of 5:
$9.50





2 comments:

  1. I made this tonight for dinner-oh WOW! I am in love. So easy & delicious. I of course tweaked it a bit, but before I did, I tasted it and was amazed how flavorful it was with just S&P seasoning! Thank you so much for this recipe which I will be making in giant batches to freeze for cold winter nights in the front of the fire!

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  2. Thank you very much, Organic Warrior! I am very glad you tried, loved it and told me about it :)

    This is an absolute favorite of mine, too.

    I appreciate the comment!

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