Spiced Lentil and Carrot Salad Recipe

When I’m putting together a low-cost meal, I always shop in my kitchen before heading to the store. From my cabinets I pull out a jar of dried lentils and my trusty bottle of ACV (apple cider vinegar). Grab a couple of warm spices while I’m at it. Let’s use those roasted almonds too; and hey, look, there’s a package of golden raisins! The fridge yields a bag of sturdy carrots, some garlic, a jar of mustard, and a bunch of cilantro (but a quick trip to the store could solve a lack of these ingredients). Such pantry salads prove that a nourishing and hearty vegetarian meal can come together for less than $2 a serving—try doing that at your local fast-casual salad chain. For more heft, or to stretch servings further, serve with planks of feta, shredded rotisserie chicken, or cooked sausage. Bonus: Leftovers will last in the fridge for up to 4 days, so you can treat it as lunchtime meal prep (leave the almonds on the side and top when you’re ready to eat).