Pantry meal

VeganMoFo-beetrootDon’t go out and buy anything fresh for this meal, cook something just using the contents of your storecupboards!

This might come in handy when Britain crashes out of the EU without a deal. According to the news reports, we are going to face extreme food shortages. Apparently food will become prohibitively expensive and we are going to struggle just to eat! There could be panic on the streets of London. Journalists love a bit of sensationalism don’t they?

Of course there is still time to change our minds and admit what a stupid idea leaving the EU was. Those Bullingdon bellends have a lot to answer for!

I’ve had to change my recipe a bit to fit the theme (just using storecupboard ingredients) as I would normally start by frying an onion before adding anything else (see yesterdays post – I add onions and garlic to pretty much every meal I make!). So here it is, sans onion!

Throw a couple of large handfuls of red lentils into a medium-sized pan half-filled with boiling water. Stir in 2-3 teaspoons of Bouillon and a large pinch of garlic powder. Simmer for 20 mins or so until the lentils are really soft. Top up the water if you need to, keep the lentil just covered. If it looks like there is too much water in the pan, drain a little off. When the lentils are soft, add a can of chopped tomatoes with some freshly ground pepper and continue to simmer until it looks like the right consistency for blending (another 10 mins). Whizz it up with an immersion blender. Serve with a swirl of long-life vegan cream, or if you don’t have a carton of that in the cupboard, a teaspoon of pesto will do nicely. Good luck everyone!




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