Legume Week Day 1-Lentil Barley Soup

So as some of you are aware, I am a college student. Finals week has just passed. This means, for those of you who don’t remember, that I have spent the entire last week eating at pizza and burger joints. because studying had left me with neither the time nor the energy to cook. That means that this week, I am a poor college student! That’s right kiddies, it’s my Week on the Cheap. Last semester I did Ramen Week. This time, it’s Legume Week!

For those of you who don’t remember, I have 3 rules:

  1. Each meal must come in at under $3 a serving
  2. Each meal must be bean based
  3. Each meal must be healthy (This one is easier with beans than it was with Ramen.)

My first foray (my warm-up, if you will) was a delicious and hearty Lentil Barley Soup coming in at a whomping $0.75 a serving.

Cheap and Satisfying

For Lentil Barley Soup:

1 cup Lentil Beans-$0.60

1 cup Barley-$0.50

1 (large) can Spiced Crushed Tomatoes-$1.79

2 Carrots-$0.30

1 Small Onion-$0.35

3 Celery Stalks-$0.20

3 Sodium-Free Beef Boullion Packets-$0.75

Olive Oil, Salt, Pepper, Garlic Powder and Red Pepper Flakes-~$0.02

Get them

Total Cost for 6 Servings: $4.50

Difficulty Level-College Student

Time Required-60 minutes

In the heaviest pot you have, heat 2 tbs Olive Oil and as much of each of the spices as your little heart can bear over medium heat.

Now chop up those vegetables

Like so

By the time you finish chopping, those spices should be turning a nice golden brown. Throw them veggies in on top. While you are waiting for them to cook, boil some water for your barley.

This is a good time to read the barley package for cooking instructions

Go back to your veggies, are they soft yet? Awesome. Throw some canned tomatoes and about two cups of water all up in there.

Starting to look like some goddam soup

Let that come to a gentle simmer. Then add not one, not two but three whole beef boullion packets. and mix that shit in.

Oh the beefy goodness

Meanwhile, look: your water is boiling! Measure yourself a cup of barley, dump it in, cover it, turn it to low and go do something else for 20 minutes.

Back? Good.

Now measure yourself a cup of lentils and dump that in to the soup. Go ahead, don’t be shy, mix it in! Now go back to what you were doing for another 20 minutes.

Once you are drawn back by the tantalizing scents coming from your kitchen, throw the barley in the soup and suddenly:

deliciousness

Tune in tomorrow for Pasta with Canneloni Beans!

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7 thoughts on “Legume Week Day 1-Lentil Barley Soup

  1. Hi – looks good! I just thought you should try one of the cheapest and most delicous meals , me as a swabian from southern germany, can think of: ist called “Linsen mit Spätzle”

    http://en.wikipedia.org/wiki/Linsen_mit_Sp%C3%A4tzle

    i searched for english recipes and found this: http://www.germanfoodguide.com/recipes.cfm?recipe_number=72 – if you get those fast cooking lentils you can skip the 12h soaking. try self made spätze ( kind of pasta/ dumplings) – you mix about 100grams of flour with 1 egg. scrap the dough with a knife from a kitchen board into the boiling water. quick, delicous and cheap. if you made to much spätze you can fry them with onions and cheese the next day. then you have “Käse spätzle” – kind of the german variant of mac n cheese.

    Have fun!

  2. Spätzle kind of chew like a thick pasta.
    you can make the spätzle as soft or firm as you like them. in my family we make them a little more firm than average. crack the eggs in a bowl, mix them, add flour and some salt until the dough starts loosening from the bowl. if the dough is too firm add a little water. cook it in salted boiling water.

  3. Pingback: potato soup

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