Cheap • Filling • Comforting • Pantry-Friendly
When money is tight, beans and lentils come to the rescue. They’re affordable, nutritious, and incredibly versatile. This simple one-pot stew is made with basic pantry staples, stretches for several meals, and warms both the body and soul. Perfect for hard times, busy days, or anyone who loves simple, honest food.
Sometimes the best meals aren’t fancy — they’re the ones that keep us going.
Ingredients (Very Budget-Friendly)
1 cup dried lentils (red, green, or brown)
1 cup dried beans (kidney, navy, black, chickpeas, or mixed)
1 small onion, chopped
2 cloves garlic, minced (optional but recommended)
2 tablespoons oil (vegetable or olive)
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
1 teaspoon paprika or cumin (optional)
1 bay leaf (optional)
6–7 cups water or broth
Optional add-ins (use what you have):
Potatoes
Carrots
Canned tomatoes
Chili flakes
Instructions
Soak the beans
If using dried beans (not lentils), soak them in water overnight. Drain and rinse before cooking.
Sauté the base
In a large pot, heat oil over medium heat. Add chopped onion and cook until soft. Add garlic and stir for 30 seconds.
Add beans & lentils
Add soaked beans, lentils, salt, pepper, spices, and bay leaf.
Add liquid
Pour in water or broth. Bring to a boil, then reduce heat to low.
Simmer
Cover and cook for 45–60 minutes, stirring occasionally, until beans are tender. Add more water if needed.
Taste & adjust
Remove bay leaf. Adjust seasoning. Add optional ingredients during the last 15 minutes if using.
Serve hot
Enjoy with bread, rice, or on its own.