An everyday dish for 2, ready in 35 minutes, around $1.52 a serving. People actually plan it with Popotam, and it's in season in October.
Wash the carrots under cold water, peel them with the knife and cut them into small cubes on the cutting board.
Peel the onion, cut it in half lengthwise, then slice it thinly on the cutting board.
Heat the skillet over medium heat with no fat. Add the sliced onion and cook it for 2 min, stirring with the wooden spoon, until it turns translucent.
Add the diced carrots to the skillet with the onion. Add a splash of water (about 2 tbsp) so nothing sticks, then let it cook for 5 min over medium heat, stirring now and then.
In the saucepan, heat 500 ml of water (about 2 glasses). Add the bouillon cube and stir to dissolve it.
Add the green lentils to the saucepan of boiling water. Add a pinch of salt and let them cook over low heat for 25 min, uncovered, stirring now and then.
While the lentils cook, heat the skillet over medium heat with the oil. Add the sausages and brown them for 8 to 10 min, turning them often, so they're cooked through.
When the lentils are tender, tip them into the colander to drain. Keep the saucepan of cooking water.
Put the drained lentils back in the saucepan with a little cooking water (2 to 3 tbsp) to loosen them. Add the cooked carrots and onion, then mix well. Season with a pinch of pepper.
About $1.52 a serving, adding up the average prices of the ingredients you need to buy.
Pantry salt, oil and spices aren't counted. Your store and your brands will move the total, but the ballpark is right.
2 days in the fridge, in a closed container, once cooled within two hours. After that, into the freezer it goes.
Times Popotam uses for meal prep, based on ANSES guidance, rounded down. The details: how long cooked dishes keep.
Lunch and dinner, with dishes like this one, based on your tastes, your time and your budget. The grocery list is sorted by aisle. Free, no account.
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