When I went through University, I had an extremely slim food budget. My grocery bills usually had fit in about CAD$50 a month. It didn’t leave a lot of room for error or extravagance. The bulk of what I ate came from this meal. I ate this at probably 10-12 meals per week, supplementing with a vegetable-heavy lunch from time to time.
1/2c. Green Lentils
1 tsp. Curry Paste (see Notes below)
1 tsp. Black Currants
Nutritional Yeast Flakes (for flavour and extra vitamin B12)
Bring water to a boil.
Meanwhile, rinse lentils in running water until clear
Turn heat to Low; Add rice and lentils to water, cook, covered until water is absorbed (about 10-15 mins)
Stir in Curry Paste & Currants
Sprinkle Nutritional Yeast Flakes on top
Curry Paste may be purchased, but if you’re really on a shoestring budget, mix equal parts of a dry curry spice with oil. I tended to use a bottled madras curry until I figured out how to make it on my own.
This recipe also adapts well to just about any veggie you can add, if you have them.