I just saw the report that our inflation rate now greatly exceeds income increases, at 3.6% vs. 3.0% income increases. However, the devil is in the details. That 3.0% income increase is mostly due to people switching jobs for a higher salary. If you have not changed jobs, or if you are retired (like me) you did not get a 3.0% income increase this year, so a 3.6% inflation increase is a hard pill to swallow. Apparently, this is the worst inflation in the US since the 1980s. Ouch.

Cooking at home is one concrete way to reduce overall living costs, but you have to be savvy. Making Porterhouse steaks for your family every night won’t do much for your budget. Heck, nowadays making hamburgers can seem out of reach.

In our family, we are trying to make one legume-heavy dinner per week. I am trying different types of beans, peas, and lentils, as well as expanding my cultural experience by incorporating dishes from other parts of the world. My kids are living independently, and my wife is my only dining companion. Beyond an initial meal, I’ll likely eat any leftover two to three times, with three times being a push. My wife will go for one reheat before calling it quits on a dish. Many soups and stews make enough for an army. I have tried freezing leftovers in the past, and will continue to do so. However, I then have to remember what is in the freezer, which I sometimes forget.

My new effort is small-batch cooking. I’m perpetually managing my weight, and my wife isn’t a big eater, so we typically have one portion each for dinner. In a small batch, there may be two to three portions left for lunches, and that we can handle.

Today’s recipe is my small-batch version of a Middle Eastern lentil soup. It utilizes very simple ingredients and takes only 14 minutes of pressure-cooking time. You can also make this recipe on the stovetop. If you do, you’ll need to adjust the cook time accordingly.

Lentils are high in complex carbs, fiber, and protein. They are also loaded with vitamins and minerals. Bonus: They don’t require soaking before cooking. Oh, did I say that they are also very inexpensive?

Ingredients

1 small onion (or 1/2 of a medium onion) chopped.

4 cloves of garlic, chopped or pressed, or the equivalent in garlic powder or jarlic.

1 C carrots minced (approximating is fine).

1 C celery minced (approximating is fine).

1/2-1t salt (further adjust salt at the end of cooking).

Scant teaspoon of cumin.

1 t coriander.

1 rounded teaspoon of curry power.

1 scant teaspoon of tumeric.

1/4 t of allspice (optional).

1 bay leaf.

1 T tomato paste.

1, 14 oz can tomatoes (diced, crushed, whatever), don’t drain.

4 C chicken broth or vegetable broth (I use Better Than Bouillon).

Olive Oil or any cooking oil.

3/4 C washed and drained green or brown lentils (lentil choice will determine cooking time)

T = tablespoon, t = teaspoon, C = cup

Here are the ingredients. They are simple and basic.

I set my electric pressure cooker (Instant Pot clone) to sauté and added EVOO and the onion. I cooked the onion until it was somewhat translucent. This took only a few minutes.

In goes the garlic. If you are using powdered garlic, add it with the other spices. I’m mixing it around for around 30 seconds before moving on to the next step.

Now the vegetables. I cook these for around 4 minutes, stirring them occasionally.

Now the spices. I’m going to mix them around in the pot until I can smell them. That only takes 20-30 seconds.

In goes the can of undrained tomatoes.

Next, the chicken broth. You could use vegetable stock or even water if you wish.

Finally, my washed and drained green lentils.

I gave it all a good stir.

I canceled sauté mode. I placed and locked my lid and made sure my pressure release valve was in the sealing position. I set the machine to pressure cook on high for 14 minutes. If you like more solid lentils, cook for 12 minutes. If you are using brown lentils, cook for around 22-23 minutes. When pressure cooking is done, allow for a natural release. If you are in a hurry, wait for 10 minutes after the cooker is done and then do a release. Always follow your appliances safety instructions.

Here it is, ready to be served. Looks pretty yummy, if I say so myself.

I garnished the soup with some cilantro (optional) and served it with my standard homemade flaxseed bread. Naturally, something like a pita bread would be awesome.

We both had a bowl for dinner, and I just finished a small bowl for lunch. It looks like there may be two portions left. If you are cooking solo, you could easily freeze half for some future meals. This is a very economical, tasty soup!

Peace

Mike