Dinner for 6

Lentils with Greens

Name: Lentils with Greens
Total time: 65 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 300 g green lentils; 2 tbsp olive oil; 2 carrots trimmed and roughly chopped; 4 small banana shallots or 2 small onions; 1 vegetable stock cube; 100 g tomato purée; 300 g spring greens or hispi cabbage; 150 g watercress; 150 g walnuts; 50 g vegetarian hard cheese; 150 g extra virgin olive oil; 1 1/2 lemons juiced and zested

Green lentils simmer with vegetables, then finish with tender greens and a bright watercress, walnut, lemon, and cheese pesto.

Typical price

$7.27for 4 servings

$1.82 per serving$7.27 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Photo: bbcgoodfood.com

65 minstart to table
Mediumdifficulty
6servings as written
$typical cost tier

Italian Vegetarian Budget Family Dinners

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Dried beans and lentils$0.11/oz typical	11 oz	$1.16Typical price
Carrots$1.09/lb typical	0.3 lb	$0.34Typical price
Leeks and shallots$3.49/lb typical	0.45 lb	$1.64Typical price
Broth or stock$0.07/oz typical	1 oz	$0.07Typical price
Tomato paste and sauce$0.10/oz typical	3.5 oz	$0.35Typical price
Cabbage$0.79/lb typical	0.65 lb	$0.52Typical price
Nuts and seeds$0.70/oz typical	5.25 oz	$3.70Typical price
Swiss, provolone, gouda$0.40/oz typical	1.75 oz	$0.71Typical price
Lemons and limes$0.60 each typical	1.5	$0.90Typical price
Total for the servings shown		$10.91

Pantry staples you likely have

Olive and cooking oilCooking spray, shortening, ghee, coconut and sesame oil

Not included in the cost.

Ingredients

300 g green lentils
2 tbsp olive oil
2 carrots trimmed and roughly chopped
4 small banana shallots or 2 small onions
1 vegetable stock cube
100 g tomato purée
300 g spring greens or hispi cabbage
150 g watercress
150 g walnuts
50 g vegetarian hard cheese
150 g extra virgin olive oil
1 1/2 lemons juiced and zested

Steps

Rinse the lentils and place them in a 4-quart pot with the stock cube and enough water to cover by 2 inches.
Bring the lentils to a boil, then simmer uncovered for 35 minutes until tender.
Heat 2 tablespoons olive oil in a large skillet over medium heat, cook the carrots and shallots for 8 minutes, and stir in the tomato purée.
Blend the watercress, walnuts, hard cheese, extra virgin olive oil, lemon juice, and lemon zest into a coarse pesto.
Stir the spring greens into the lentils and cook for 5 minutes until tender.
Drain the lentils, fold in the vegetable mixture and pesto, and season with salt and pepper.

Swaps

Carrots for Sweet potatoesabout $0.20/lb more at typical prices
Dried beans and lentils for Canned beansabout $0.02/oz less at typical prices

Main ingredient on sale this week? See what to make with dried beans and lentils on sale.