Chip's lunch: March 1, 2010

Although it seems like winter may finally be on its way out, we've been enjoying some hot wintry soups for the past two weeks. Last night I made lentil soup (same recipe as always), and added a cup of chopped organic carrot and about a half cup of chopped celery. I like to load this soup up with veggies, because they add nutrients that we can hardly even taste.

The creator of the recipe for this soup notes that it is really inexpensive per serving. I estimate that even with all organic ingredients (including the spices!), this costs about $.50 per serving (assuming 8 servings). We buy things like lentils and spices in bulk from the local co-op, so we don't end up paying for things like packaging and marketing.



Whole Navel orange, organic banana, pretzel snaps, organic flame raisins, organic sprouted almonds, organic roasted and salted sunflower seeds, organic dark chocolate, and homemade organic lentil soup.