Curried Lentils & Rice (or Feeding Yourself on an Extreme Budget)

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.


  • 1c. Rice

  • 1/2c. Green Lentils

  • 3c. Water

  • 1 tsp. Curry Paste (see Notes below)

  • 1 tsp. Black Currants

  • Nutritional Yeast Flakes (for flavour and extra vitamin B12)


  1. Bring water to a boil.

  2. Meanwhile, rinse lentils in running water until clear

  3. Turn heat to Low; Add rice and lentils to water, cook, covered until water is absorbed (about 10-15 mins)

  4. Stir in Curry Paste & Currants

  5. 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.