On August 16, I made a Lentil and Red Pepper Soup from the Not Your Mother's Slow Cooker Cookbook. This soup was absolutely fabulous, but unfortunately my camera ran out of battery right after I took the first picture, so I only have two pictures for this recipe: the first one, and one I took later when I was having a leftover serving of the soup.
After the recipe has cooked for this period, you add salt and pepper (though, as you can probably guess if you've read my other posts, I did not add salt), some more EVOO, and either sherry or white wine vinegar. I used white wine vinegar because I already had it from a previous recipe that I made. Stir everything together, and serve. Very easy.
But, you cannot beat the price on this for a grad student budget. I'm looking at my receipts and I don't think that I spent more than $6.00 on the entire ingredients--and even then it would be less because I used one onion from Trader Joe's onion trio. So basically, I only spent about $1.00 per serving (the recipe says it serves 4 to 6, I think I got about 5 servings out of this). If you needed to get the vinegar, paprika, etc. it would have been more, obviously, but I don't think you'd go over $3.00 per serving even then. It makes a very budget-friendly lunch or light dinner.