I’ve just finished prepping my meals for the next 5 days, and I have realised just how little fresh fruit and vegetables I’ll be able to eat.
Lentils and rice is my life for the next 5 days – I’m taking part in Live Below The Line, living off $2 a day (the Australian equivalent of the poverty line). No #yolkporn or a#smashedavo in sight! Today, I’m sharing my Live Below The Live journey so far along with a tasty Yellow Lentil Dahl that’s inspired my weekly feed.
Nearly half the world’s population, 2.8 billion people, survive on less than $2 a day. This is not OK. To help raise funds & awareness – I will be living on $2 a day for 5 days. I’d love for your support, a small donation – anything counts – to make a difference and make an impact to someone less fortunate’s life.
I’m someone who needs green every day to keep me going and do all the things I need to do. My weekly shopping list, keeping under the under $2 doesn’t involve a hell of a lot of nutrients, at all.
I bought 3 carrots – that’s the only fresh veg I could afford.
I also bought a tin of canned tomatoes and have mixed it with some rice and beans, and that, my friends, is about my $10 spent.
- Homebrand Oats
- Homebrand Tin of diced tomatoes
- 250gm Bag of yellow lentils
- 1kg Bag of white rice
- 1 400g Tin of chickpeas
- 3 carrots
- 1 brown onion
- very small handful of chilli lime soy crisps
- 80 c spare for 1 packet of emergency MiGoreng!
This morning I had warm oats for breakfast and whilst it wasn’t terrible, it was vastly different to my usual sourdough, eggs, hummus, tomato and spinach breakfast fare. Already a stark reminder of the lack of choice those living in poverty face.
I can already tell that breakfast time will become tough as the week goes on – maybe the toughest.
I’ve had my lunch of a yellow lentil dahl with some grated carrot and onion and white rice and I’m just cooked my batch dinners of beans, tinned tomatoes and a bit of rice. I have saved 2 pieces of sliced bread and $80c for later in the week when I just need something different.
Working in a corporate office, I’ve already turned down a delicious apple sour cream slice, homemade cookies and… JELLY TIP WHITTAKERS CHOCOLATE!! GUYS.
So far, so good, but the journey is far from over. If you’d like to donate it would mean not only the world to me, but it would help in changing someone else’s life. You can donate here.
Below is a recipe that has inspired one of my LBTL dishes. My LBTL dahl missed out on all the flavourings and garnishes, but this dahl below is extremely tasty, comforting and a well priced dinner for 2.
Have a fantastic week, Bec x
- 100g Yellow Lentils
- 1 Brown onion
- 2 carrots
- 600ml veggie stock
- tsp turmeric
- tsp cumin
- tsp ground coriander
- tsp dried chilli
- 1 bay leaf
- tbsp hot curry powder
- 100 ml coconut cream
- 50ml greek yoghurt
- chilli oil
- Flat breads brushed in garlic butter (1 tbsp butter mixed with 1/2 small clove of garlic)
- 1. Finely chop the brown onion and set aside, ready to fry in a medium frypan or pot. Grate the carrots and set aside.
- 2. Rinse the lentils thoroughly, picking out any that float to the top then drain
- 3. In a medium sized saucepan or pot, heat olive oil and fry onion on a medium heat for 2-3 minutes until fragrant and golden.
- 4. Add all the spices and cook for another 2 minutes until fragrant.
- 5. Add the drained lentils, grated carrot and mix the lentils with the diced onion, so they are coated and soak up the flavour.
- 5. Add the stock and bring to the boil, then adding the bay leaf and leave to bring to a gentle simmer. Let simmer for 20-25 minutes or until the lentils become tender and a dahl begins to form.
- 6. Once lentils are tender and you're happy with the consistency, add the coconut cream and stir to combine. Then season to taste and serve with a drizzle of yoghurt, chilli oil, oven toasted flat breads with garlic butter or naan.