The Low Cost of Lentils

Hi eaters!

I ditched you last night, I know. But an extended happy hour was screaming my name. You understand, right?

Thanks, I knew you would.

Anyway, moving right along…

You know I’m in college, right? And you know that as a college student with astronomical book costs and the desire for a full social calendar, I’m usually a little strapped for cash. Oh, and I’m extra paranoid about being broke, so part of my “strapped for cash”ness is probably all in my head. But that’s neither here nor there.

What I’m trying to say, eaters, is that I really like cheap meals. I’m sure you do, too, right?

Of course you do!

And while all my meals are usually pretty cheap, I rarely ever think about actual cost per serving. That is until the head honcho at contacted me to ask if I wanted to be in their August blog hop-thing. The catch?

I had to make a healthy, low-cost meal.

This actually wasn’t really a catch so I was all in. So without further ado, I give you…

Lentil Stuffed Peppers

2 bell peppers

½ onion, chopped

½ cup green lentils

½ c vegetable stock

½ c tomato sauce

1 T dried thyme

salt and pepper, to taste


Sauté the onion in an oiled pot over medium heat.

Aren't onions gorgeous?

Once they are soft, add the lentils and vegetable stock.

Lentils — they're what's for dinner tonight.

Note — the normal lentil to water ratio is 1:2, but in this case you’re going to be adding in more liquid (tomato sauce) and you don’t want the lentils fully cooked or else they’ll be beyond mushy once you’ve cooked the peppers.

Once the liquid is absorbed, add the tomato sauce and seasonings.

Incase you thought food bloggers were neat.

Cook for about 5 minutes, just long enough for some of the new liquids to cook off. Cut off the tops of the peppers and then carefully spoon the mixture in. If you’re awesome lucky me, you’ll have the exact amount of stuffing for the peppers.

If you have too much — eat it.

If you have too little — eh, I really don’t know.

Pop the peppers into a 350 degree oven for 40-45 minutes, until the peppers themselves are beginning to wrinkle. At this point, if you’re feeling fancyrich you can sprinkle some cheese on top and throw the peppers back in the oven for another couple of minutes.

I didn't follow my own advice so my stuffing was a little watery. They still tasted good, though.

I wasn’t feeling fancy. But I did sprinkle some nutritional yeast on top.

Not many people eat lentils. Well, the French eat lentils, but not nearly enough of us Americans.

But let it be known, lentils are not just for your grandma’s lentil soup! They’re for eaters like us — broke eaters who need their protein and fiber.

Now onto the important part — the cost.

For this whole recipe it cost…drum roll…$5.09. I don’t know how hungry you are, but as long as this serves more than one person it is without a doubt a very affordable, very healthy meal. And it’s only 6 ingredients, which makes it almost perfect for all you college eaters with limited pantries.

I say almost perfect because this recipe takes away your excuse to survive off of ramen. I know, I know, I’m a horrible ‘Baby. But trust me, you’ll thank your mother and me one day.

But really, just thank your mother. All I do is stuff my face. She had to change your diapers.

And on that note…

G’night eaters!


  1. Mama J says:

    Bookmarked this. I love lentils!

  2. This looks unbelievably good! I love lentils, and am always looking for new ways to use them. Plus, I have never met a stuffed pepper I didn't like. Thanks so much for linking this up to my blog hop!


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