*NEW* Vegetarian (vegan) recipe #2:

Stewed Lentils & Tomatoes - Adapted from Deb Perelman's, The Smitten Kitchen

Time to prepare: 20 minutes (then 40 minutes of simmer time)
Cost: $11.62 (I already had the curry, thyme, vinegar, and rice) - probably ~$20.00 when you factor in the rest of that stuff. 
Cost per serving: $2.00-$2.80 depending on how many meals I get out of it. 

Ingredients:
2 yellow onions coarsely chopped
4-5 carrots peeled & cut into big chunks
3-4 cloves garlic (minced)
1&1/4 cup your favorite lentil variety (I chose Padina green but French are also good for this)
1 28oz can peeled plum tomatoes
2 teaspoons salt
black pepper - however much suits your fancy
2 tablespoons yellow curry powder
A bit of fresh thyme (I used dried because it's out of season)
Olive oil (a good glug)
Vegetable broth (2 cups)
Red wine vinegar 1 tablespoon (not essential)
Basmati rice (also not essential)

Cook your chopped onions & carrots for 8-10 minutes on medium heat in a glug of olive oil.  Once the onions have become transparent, add the garlic and cook for another minute. 

Process the can of tomatoes + their water in a food processor for a few pulses (or mash with a potato masher). 

Add the tomatoes + curry + salt + pepper + thyme + vegetable broth to the onions, carrots, and garlic.  Turn up the heat until it boils, then reduce to a simmer and keep simmering for 40 or so minutes when your lentils are plump and tender.  Add the tablespoon of vinegar after 40 minutes, stir and it's ready to go! 

The purpose of this dish for me, is to be what I heat up for lunch & after work for the week.  Historically I've been pretty good about making myself something to heat up for lunch during the week.  However, I have trouble stretching it to after work snacks, too.  To do that, I'll make a few cups of basmati rice (if you try this, make sure you use a basmati variety - it should be dry, thin rice for this meal) to stretch the dish over more meals. 

Enjoy! 

*Here's the link to The Smitten Kitchen website with the original recipe
http://smittenkitchen.com/blog/2006/10/queens-and-contessas/