• 1 3⁄4 cups Green Lentils, rinsed

• 2 1⁄2 cups Vegetable or Chicken Stock

• 3 cups Water

• 1 Tbsp Tomato Paste

• 3-4 strips Bacon, cut into 1⁄4 inch sticks

• 1 medium Red Onion, small diced

• 1 large Carrot, small diced

• 1 large Celery Rib, small diced

• 1-2 Tbsp Fresh Thyme, minced

• 2 Tbsp Sherry Vinegar

• 2-3 cloves Garlic, minced

• 1⁄4 cup Parsley, minced

• 2 cups Arugula

• To taste Salt and Pepper

1. Place the lentils, stock, water, tomato paste, and a little salt and pepper into a

saucepot over high heat. Bring to a simmer, stirring occasionally, cook for about

20-30 minutes until tender.

2. If using bacon, heat the bacon in a large sauté pan over med-low to medium

heat. Cook, stirring occasionally, for about 8-10 minutes until most of the fat has

rendered off. Remove the bacon pieces from the pan with a slotted spoon,

reserving the fat in the pan.

3. If you are not using bacon. Heat 1 Tbsp of oil or butter in a medium sauté pan.

If you are using bacon, just use the same pan with the bacon fat in it.

4. Raise the heat to medium heat, add in the onion, carrot, celery, thyme, and

some salt and pepper. Sauté for about 6-8 minutes until the veggies are starting

to brown. Reduce the heat to low and stir in the lentils, vinegar and garlic.

Remove from the heat, stir in the parsley and arugula, and season with salt and

Pepper.

Nutritional information (5 servings per recipe)
250 calories | 12g protein | 13g fat | 25g carbs | 4g sugar | 3g saturated fat

• Green lentils – $3.99

• Vegetable stock – $3.70

• Bacon – $3.99

• Red onion – $1.42

• Carrot – $0.99

• Celery – $0.75

• Fresh thyme – $0.28

• Sherry vinegar  – $1.15

• Garlic  – $1.20

• Parsley - $0.18

• Arugula  – $1.23

TOTAL PRICE: $19.17

Price Rating

Total Cost: $19.17
Criteria: Under the $40 mark, at about 48% of the price cap.
Explanation: Utilizes pantry staples and modest amounts of bacon and fresh herbs to keep costs low. Lentils and stock form the base at minimal expense.
Rating: 4.8

Ease of Cooking Rating

Directions Summary: Simmer lentils, render bacon, sauté vegetables, combine all off-heat with vinegar and greens.
Explanation: Techniques are basic—simmering, pan-frying, sautéing, and mixing. No oven or specialized equipment beyond a blender.
Rating: 4.7

Meal Prep Usefulness Rating

Calories per Serving: 250
Cost per Serving: ~$3.83
Explanation: Soup reheats and freezes well. Lentils maintain texture, and the addition of arugula adds freshness if stirred in just before serving.
Rating: 4.9

Macronutrient Rating

Per Serving: 12g protein | 25g carbs | 13g fat | 4g sugar | 3g saturated fat
Explanation: High in plant-based protein and fiber, moderate healthy fats from bacon, minimal added sugars. Saturated fat is kept moderate by using lean bacon.
Rating: 4.6

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