Warm Spiced Lentils

You could serve small portions of these lentils tapas-style, like the grape leaves from last night. Or make it a heartier bowlful for a vegan entree; I've mentioned before that lentils are a protein powerhouse, plus they contain dietary fiber and Vitamin B1, so they're a definite benefit to any vegan diet.

Place one cup small green lentils in a saucepan; cover with water up to 2 inches above the lentils. Peel one whole small onion and stud it with 4 whole cloves. Place the onion in the pan with the lentils, along with 2 bay leaves and a 2-inch strip of lemon rind. Bring to a boil, reduce heat and simmer for 20 minutes. Drain well, discarding the onion, bay leaves, and rind.

Heat a tablespoon of olive oil in a large skillet over medium heat. Add 3/4 cup chopped red onion and cook 5 minutes. Add one cup chopped, seeded tomato, 3/4 tsp. ginger, 3/4 tsp. cumin, 1/2 tsp. turmeric, 1/2 tsp. paprika, and 1/8 tsp. ground red pepper (whoops, I accidentally added 1/2 a tsp. of this too! Crossing my fingers that it's not too spicy...). Cook for 2 minutes, then add the lentils, along with 1/4 cup chopped fresh cilantro and 3 tablespoons chopped flat-leaf parsley. Cook another two minutes.

Remove from heat and stir in one and a half tablespoons fresh lemon juice, 1/4 tsp. salt and 1/4 tsp. black pepper. Serve this warm with pita bread wedges. 1/3 cup lentil mixture plus one lemon wedge is 120 calories, and you'll have about 8 servings.

Cost:
green lentils $2.69
lemon $1.78
red onion $1.01
tomato $1.42
cilantro $1.99