Cheap Easy Meals For Family Of 5

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same, friend, same. And if you’ve got a crew of five tiny (or not-so-tiny) humans to feed without breaking the bank, you probably feel like you’re playing a high-stakes game of culinary Tetris every night. Well, put down that takeout menu, because I’ve got your back with a recipe so good, so easy, and so ridiculously cheap, you might just think I’m making it up. Spoiler: I’m not. Get ready for **The ‘Dinner’s Ready, Seriously!’ Lentil & Sausage Stew**!

Why This Recipe is Awesome

Let’s be real, feeding a family of five often means sacrificing either your sanity, your wallet, or your taste buds. Not today, my friend! This stew is like the superhero of weeknight meals. It’s **idiot-proof**, I swear, even I didn’t mess it up (and I once tried to microwave a metal spoon, so that’s saying something). It’s packed with flavor, ridiculously filling, and the best part? It uses ingredients that won’t require you to take out a second mortgage. Plus, cleanup is a breeze – one pot wonder, baby! You’ll look like a culinary genius without actually having to spend hours chopping or stirring. Win-win-win!

Ingredients You’ll Need

Gather ’round, penny-pinchers and flavor-seekers! Here’s your shopping list. Keep an eye out for sales, because every dollar saved is a dollar you can spend on… well, probably more food, let’s be honest.

• 1 tablespoon olive oil: Or any oil you have. Don’t overthink it.
• 1 pound ground sausage: Italian sausage (mild or hot, your call!), breakfast sausage, or even cheap links removed from casings.
• 1 large onion: Diced. The unsung hero of flavor.
• 2 carrots: Diced. For that essential sweetness and color.
• 2 celery stalks: Diced. Part of the holy trinity of soup bases!
• 3-4 cloves garlic: Minced. Because is there such a thing as too much garlic? (No.)
• 1 can (14.5 oz) diced tomatoes: Undrained. Juice and all!
• 1 cup brown or green lentils: Rinsed well. We don’t want any dirt surprises.
• 6 cups chicken or vegetable broth: Or water + bouillon cubes if you’re really stretching that budget.
• 1 teaspoon dried thyme: Or 1 tablespoon fresh if you’re feeling fancy.
• 1/2 teaspoon dried rosemary: Crush it a bit in your palm to release the oils.
• Salt and freshly ground black pepper: To taste. Don’t be shy!
• Optional: A splash of balsamic vinegar or lemon juice: For a bright, zesty finish. Trust me on this one.
• Crusty bread for serving: Non-negotiable, IMO. Dipping is mandatory.

Step-by-Step Instructions

Alright, apron on (or not, we’re not judging), let’s get cooking! These steps are so easy, you could probably do them blindfolded. (Please don’t.)

1. **Prep Your Players:** Dice your onion, carrots, and celery. Mince that garlic. Rinse those lentils. Get everything ready because once you start, it’s go-time!
2. **Brown the Beast:** Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add your ground sausage and cook, breaking it up with a spoon, until it’s nicely browned and cooked through. **Drain any excess grease** if there’s a lot (we want flavor, not an oil slick).
3. **Veggies Take the Stage:** Toss in the diced onion, carrots, and celery. Cook them for about 5-7 minutes, stirring occasionally, until they start to soften. Now, add the minced garlic and cook for another minute until it’s fragrant. Don’t let it burn!
4. **Lentil & Liquid Love:** Stir in the rinsed lentils, diced tomatoes (undrained!), dried thyme, and dried rosemary. Pour in the broth. Give it all a good stir to combine.
5. **Simmer Down Now:** Bring the stew to a boil, then reduce the heat to low, cover the pot, and let it simmer for 30-40 minutes. You’re looking for those lentils to be tender and the stew to have thickened up. Give it a stir every now and then to prevent sticking.
6. **Season and Serve:** Once the lentils are tender, taste the stew and adjust the seasonings. This is where your salt and pepper come in. If it needs a little “oomph,” add that optional splash of balsamic vinegar or lemon juice. Serve hot with a generous hunk of crusty bread. You’ve earned it!

Common Mistakes to Avoid

Even though this recipe is practically foolproof, there are a few rookie errors that can derail your delicious destiny. Heed my warnings!

• **Forgetting to Rinse the Lentils:** Unless your bag specifically says “no rinse,” give those lentils a good wash. You don’t want gritty bits in your glorious stew.
• **Skimping on Seasoning:** Seriously, taste your food! Adding salt and pepper at the end is crucial. Bland stew is a sad stew. **Don’t be afraid to season boldly!**
• **Not Draining Sausage Fat:** If your sausage is super fatty, draining some of that grease off after browning will prevent your stew from being oily.
• **Overcooking/Undercooking Lentils:** Lentils should be tender, but not mushy. Check them around the 30-minute mark and adjust cooking time as needed.
• **Ignoring the Crusty Bread:** This isn’t just a suggestion; it’s a command. The bread is essential for soaking up all that incredible broth.

Alternatives & Substitutions

Life’s too short for boring food, even on a budget! This recipe is super flexible. Mix it up!

• **Protein Swap:** Not a sausage fan? Use ground beef, ground turkey, or even cubed ham. For a vegetarian version, skip the meat entirely and add a can of drained chickpeas or black beans for extra protein. Sauté some mushrooms with the veggies for a meaty texture!
• **Veggie Power-Up:** Got some spinach wilting in the fridge? Toss it in at the end. Kale, diced potatoes, sweet potatoes, or even frozen peas/corn would be fantastic additions.
• **Spice It Up:** Want a different vibe? Add a teaspoon of curry powder for an Indian twist, or a pinch of chili powder and cumin for a smoky kick.
• Serve with Rice or Quinoa: If you’re out of bread, or just want to switch things up, serving this stew over a bed of fluffy rice or quinoa is also excellent.

FAQ (Frequently Asked Questions)

Got questions? I’ve got (casual and humorous) answers!

1. Can I use red lentils instead of green or brown? You could, but red lentils break down a lot more and will make your stew very thick and creamy, almost like a purée. Green or brown hold their shape better. So, technically yes, but expect a different texture!
2. How long does this last in the fridge? About 3-4 days in an airtight container. It often tastes even better the next day as the flavors meld!
3. Can I freeze this stew? Absolutely! It’s a freezer MVP. Let it cool completely, then portion it into freezer-safe containers or bags. It’ll last for a good 3 months. Just thaw and reheat.
4. My kids are picky and hate “bits” in their food. Help! Ah, the eternal struggle. You could try blending half of the stew with an immersion blender (or carefully in batches in a regular blender) before serving. This makes it smoother and less “lumpy” for texture-sensitive eaters. Or, call it “super secret magic bean stew.”
5. Do I really need the balsamic vinegar/lemon juice at the end? Well, technically no, but why hurt your soul like that? That little splash of acid at the end brightens up all the flavors and makes the stew sing! Try it, you might be surprised.
6. What if I don’t have fresh garlic? Can I use garlic powder? Yes, you can! Use about 1/2 teaspoon of garlic powder for every clove of fresh garlic. It won’t have quite the same punch, but it’ll still be delicious.

Final Thoughts

There you have it! A recipe that’s kind to your wallet, easy on your time, and a total hug in a bowl for your family of five. This isn’t just food; it’s a testament to your resourcefulness and your ability to conquer the dinner dilemma with a smile (and maybe a little bit of sweat). So go forth, my friend, and impress someone—or yourself—with your new culinary skills. You’ve earned it!

Now, if you’ll excuse me, I suddenly have a craving for some lentil stew…