Budget meal planning method provides dinners for under 2 € per person

A traditional method for preparing weekly dinners for four people on a budget of less than 2 € per person is being highlighted. The approach relies on highly organized meal planning and the use of versatile, bulk-purchased ingredients.

Key staples include 2.5 kg of potatoes, 500 g of short pasta, 350 g of green lentils, and 13 eggs. By purchasing seasonal vegetables in large quantities (2 to 5 kg bags) and using items like eggs, onions, garlic, and leeks across multiple dishes, a week of meals can be provided for approximately 35 to 40 €, including bread and cheese.

The strategy involves a 'cascade' style of cooking where ingredients are repurposed throughout the week—for example, using the same carrots for soup, pasta gratin, and salads—to minimize waste and cost.