Tasty, Healthy and Thrifty

Eating healthfully need not be expensive! Jennette Turner, creator of the Wedge's What's for Supper? recipes, proves it with these two delicious summer meals. Each menu should feed four hungry diners for less than $15.

Summer Lentil Salad with Feta & Carrot Tomato Soup

This tangy soup and fresh, earthy salad make a perfect combo.

Summer Lentil Salad

• 3 c. cooked French lentils (1 c. dry)
• 1/3 c. finely chopped fresh basil
• 1/3 c. finely chopped fresh parsley
• 6 scallions, thinly sliced, white and green parts
• 1 medium cucumber, peeled, seeded and diced
• 4 oz. feta cheese, crumbled
• option: 2 hard boiled eggs, chopped

Dressing:

• 1/3 c. extra virgin olive oil
• 3 T. lemon juice
• 1-2 cloves garlic, minced
• 1/2 tsp. salt

1. Drain and rinse the lentils. Put them in a large bowl.
2. Gently stir all other salad ingredients into the lentils.
3. In another bowl, mix dressing ingredients thoroughly.
4. Pour dressing over salad. Stir gently until well coated.

Carrot Tomato Soup

• 3 c. water
• 1 lb. carrots, scrubbed and chopped
• 1 yellow onion, diced
• 1 stalk celery, diced
• 1 14.5 oz. can diced tomatoes
• 2 T. butter or olive oil
• 1-2 tsp. salt
• option: 1/2 c. cream

1. Sauté the onions, carrots and celery in butter or oil about 5 minutes, until they are glistening.
2. Add the water, tomatoes and salt. Bring to boil.
3. Lower heat to medium and cook until the carrots are tender, about 15 minutes.
4. Puree soup in a blender until smooth and creamy. Add cream, if using, while blending.

Beef Biryani & Green Beans

This easy recipe uses ground beef with excellent results. Use crumbled tempeh for a vegetarian version. Serve the green beans plain or with butter.

Beef Biryani

• 2 c. cooked brown rice (1 c. dry)
• 1 T. coconut oil or butter
• 1 onion, diced
• 1 lb. ground beef
• 2-3 cloves garlic, minced
• 1/2 tsp. cumin
• 1/2 tsp. coriander or cardamom
• 1 tsp. cinnamon
• 1 tsp. fennel seeds
• 1/4 tsp. turmeric
• 1 tsp. salt
• 1/4 c. water
• 1/2 c. raisins
• 1/2 c. cashews
• option: Plain yogurt for serving

1. Warm the coconut oil or butter in a large skillet and add the onion. Sauté for 3-4 minutes.
2. Add the beef and garlic. Continue to sauté until the beef is browned.
3. Add all the spices and salt. Sauté for 1-2 minutes, stirring, then add the water, raisins and cooked rice. Continue cooking and stirring for another 2 minutes.
4. Stir in cashews. Serve with yogurt, if using.

Green Beans

• 1-1 1/2 lbs. green beans, ends trimmed
• salt

1. Bring a large pot of water to boil with a couple generous pinches of salt.
2. Drop the beans in the boiling water and cook for 4-5 minutes, until tender. Drain.