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A Week on a Budget

Serves
4
Dishes
5

Five filling dinners built on lentils, beans, eggs, potatoes and pasta, the cheapest good food there is. Every recipe uses the same handful of pantry spices, and the chili makes enough for two lunches as well.

On the menu

  1. MondayRed Lentil Soup

    With bread or toast. Bake Irish Soda Bread on Sunday if you have 10 minutes of work and an oven free.

  2. TuesdayThree-Bean Chili

    Makes 6 portions: 4 for dinner with Perfect Rice (300 g rice) and 2 for Wednesday's lunches. Yogurt and grated cheddar stand in for sour cream.

  3. Spanish Tortilla: Thick potato and onion omelette, golden outside and just set withinWednesdaySpanish Tortilla

    With a green salad. Strain and keep the potato-cooking oil for Friday's onions.

  4. ThursdaySpaghetti Aglio, Olio e Peperoncino

    The 20-minute night.

  5. Mujadara: Lentils and rice crowned with a heap of crisp caramelized onionsFridayMujadara

    With plain yogurt and lemon wedges.

To drink

A young Spanish red such as Garnacha or Tempranillo with the tortilla. Non-alcoholic: black tea brewed the night before and served over ice with lemon.

The day before

  • Sunday: chop the onion and carrot for Monday's soup and the onions, peppers and carrot for Tuesday's chili; they keep 3 days in a sealed box in the fridge.
  • Sunday (optional): bake the soda bread; it is best within 2 days.
  • Monday night (optional): make Tuesday's chili; it is better on day two and keeps 5 days.
  • Thursday night: slice the 4 onions for Friday's mujadara and keep them in a sealed box in the fridge.

Game plan

Counted back from the moment you serve.

  1. Mon, 40 min before serving

    Soften the onion and carrot (8 minutes), add garlic, paste and cumin, then the lentils and stock; simmer 20–25 minutes.

  2. Mon, 5 min before serving

    Whisk smooth, add lemon and season; make the paprika-mint butter.

  3. Tue, 1 h 20 min before serving

    Soften the vegetables for the chili (12–15 minutes), add the paste, spices, tomatoes and beans; simmer 45 minutes.

  4. Tue, 30 min before serving

    Start the rice.

  5. Tue, serve

    Finish the chili with lime and serve; box 2 portions for Wednesday's lunches.

  6. Wed, 1 h before serving

    Peel and slice the potatoes and onion.

  7. Wed, 50 min before serving

    Cook them gently in the olive oil until tender, 18–20 minutes.

  8. Wed, 30 min before serving

    Drain (keep the oil), mix with the beaten eggs and leave 10 minutes.

  9. Wed, 20 min before serving

    Cook the tortilla 5 minutes, flip it and cook 2–5 minutes more.

  10. Wed, 10 min before serving

    Rest the tortilla 10 minutes; dress the salad.

  11. Wed, serve

    Cut into wedges and serve.

  12. Thu, 20 min before serving

    Pasta water on. Cook the spaghetti; gently cook the garlic and chili in the oil; toss together with pasta water and parsley.

  13. Thu, serve

    Serve at once.

  14. Fri, 1 h 5 min before serving

    Lentils on (15–20 minutes). Fry the onions in the saved oil until deep brown, 30–35 minutes.

  15. Fri, 30 min before serving

    Lift out two-thirds of the onions to crisp, toast the spices, add rice, lentils and water; cover and cook 15 minutes, then rest 10 minutes.

  16. Fri, serve

    Fluff, top with the crisp onions and serve with yogurt and lemon.

Shopping list

Produce

  • 8 onions
  • 2 heads garlic (12 cloves)
  • 2 carrots
  • 750 g waxy potatoes
  • 2 red bell peppers
  • 2 lemons
  • 1 lime
  • 1 bunch flat-leaf parsley (about 30 g)
  • 1 small bunch cilantro
  • 1 head lettuce or 1 bag salad leaves (Wednesday)

Dairy & eggs

  • 6 large eggs
  • 40 g unsalted butter
  • 500 g plain yogurt (Tuesday and Friday toppings)
  • 100 g cheddar (for the chili)

Bakery

Pantry

  • 400 g spaghetti
  • 500 g long-grain white rice (basmati or jasmine)
  • 250 g red lentils
  • 200 g brown or green lentils
  • 2 cans (400 g) chopped tomatoes
  • 1 can (400 g) black beans
  • 1 can (400 g) kidney beans
  • 1 can (400 g) pinto beans
  • tomato paste (3 tbsp)
  • 1 small can chipotles in adobo (you need 2)
  • cocoa powder (1 tbsp)
  • soy sauce (1 tbsp)
  • 1.25 liters vegetable stock
  • 500 ml olive oil
  • Pantry check: extra-virgin olive oil, fine sea salt, black pepper

Spices

  • ground cumin (2½ tbsp)
  • ground coriander (1 tsp)
  • ancho chili powder (1 tbsp)
  • dried chili flakes (1 tsp)
  • sweet smoked paprika (1 tbsp)
  • sweet paprika or Aleppo pepper (1 tsp)
  • dried oregano (1 tsp)
  • dried mint (1 tsp)
  • ground cinnamon