Lentil soup may become more appetizing than a T-bone steak for many as food prices are expected to skyrocket in 2016.
Researchers at the University of Guelph estimated last month that the average Canadian household will spend $345 more on food in 2016 than in the previous year.
“We're expecting 2016 to be an unusual year,” said Sylvain Charlebois, a professor at the University of Guelph's department of marketing and consumer studies, and one of the authors of the 2016 Food Price Report. “Families should expect to pay more for food every year, but to reach four per cent, that's pretty much on the high side.”
The study found the average Canadian household will spend around $8,631 on food, of which $2,416 will be outside the household – in restaurants.
The Guelph study expects Canadians to spend between two and four per cent more on food in 2016, while the general rate of inflation is around 1.3 per cent.
That places Canada in a unique position among industrialized countries, where food price increases could more than double the rate of inflation.
“I think it has a lot to do with the currency,” Charlebois said. “Our currency is getting much weaker, versus the American dollar.”
On Wednesday, the loonie dipped to 71 cents US for the first time since 2003. The weak dollar can translate to a $7 head of cauliflower from California in January.
But with higher food prices also come changes in consumer behaviour.
In its study, Guelph researchers conducted a survey that found nearly 38 per cent of respondents reduced or stopped consuming beef in the last 12 months.
Charlebois said he expects other sources of protein, such as sea food and legumes (including beans and lentils) to grow in popularity as the price of meat increases.
Reducing household waste can also go a long way in preserving a family's budget for groceries.
“Every Canadian household wastes at least $1,500 worth of food every year,” Charlebois said.
Stuart McCall, a fruit and vegetable farmer based in Garson, and former Green Party of Canada candidate in Nickel Belt, said he encourages people to grow some of their own food if possible.
McCall added plant-based proteins are a good option as well, not just for their price, but for the much smaller impact they have on the environment, compared to meat production.
Rising costs of electricity and fuel, along with more extreme weather events, have made it more difficult for farmers to produce food cheaply, McCall said.
But when products are in season, he said local farmers can compete with imported goods, and provide a better tasting and healthier product.
“When it's in season, I can give you a pretty good price on it,” he said.
Spiced Vegan Lentil Soup courtesy of CookieandKate.com
Here's a really yummy looking lentil soup recipe from Kansas City blogger and photographer Kate and her dog Cookie. Check out Kate's blog here. She has tons of delicious looking vegan recipes that are healthy for your wallet as well as you body. And her recipes are accompanied by some excellent photos that bring her dishes to life. Enjoy!
INGREDIENTS
- ¼ cup extra virgin olive oil
- 1 medium yellow or white onion, chopped
- 2 carrots, peeled and chopped
- 4 garlic cloves, pressed or minced
- 2 teaspoons ground cumin
- 1 teaspoon curry powder
- ½ teaspoon dried thyme
- 1 28-ounce can of diced tomatoes, drained
- 1 cup brown or green lentils, picked over and rinsed
- 4 cups vegetable broth
- 2 cups water
- 1 teaspoon salt, more to taste
- Pinch red pepper flakes
- Freshly ground black pepper
- 1 cup chopped fresh collard greens or kale, tough ribs removed
- Juice of ½ to 1 medium lemon, to taste
INSTRUCTIONS
- Warm the olive oil in a large Dutch oven or pot over medium heat. One-fourth cup olive oil may seem like a lot, but it adds a lovely richness and heartiness to this nutritious soup
- Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.
- Pour in the lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer. Cook for 30 minutes, or until the lentils are tender but still hold their shape.
- Transfer 2 cups of the soup to a blender. Protect your hand from steam with a tea towel placed over the lid and purée the soup until smooth. Pour the puréed soup back into the pot and add the chopped greens. Cook for 5 more minutes, or until the greens have softened to your liking.
- Remove the pot from heat and stir in the juice of half of a lemon. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. Serve immediately.
