|It's lazy recipe time! I call this one "delicious horrible-looking lentil mulch". It was created as a soy-free available-in-America analogue to one of my old convenient meals "beanfeast mince and tatties".|
- One tin of black olives
- A couple of cups of mushrooms
- An onion
- Some olive oil
- A stock cube
- A half cup of red lentils
- Two tins of new potatoes
- Some spices. I used a serrano pepper, a teaspoon of paprika, a teaspoon of turmeric, and a sprinkle of dried cilantro
- A teaspoon of cornstarch.
- Finely chop the olives, mushrooms and onion. I used the food-processor slicing blade because this is a lazy recipe. A regular food-processor blade doesn't do it though, I tried that last time, mushrooms just bounce around wildly.
- Splash a little olive oil on the bottom of a saucepan, and heat it up. Dump all the sliced stuff in and stir it around for a few minutes.
- Add about a cup and a half of hot water, and the stock cube. Stir it around. (I guess you could use a cup and a half of cartoned stock here instead to be even lazier)
- Add the lentils and spices, stir it around again. Let it simmer for a couple of minutes.
- Add the tinned potatoes. Simmer for a couple more minutes.
- Mix the cornstarch with a small splash of cold water (just enough for it to become runny, it doesn't take much), then pour it in and quickly stir it.
- Simmer for about another 10-12 minutes, until the lentils are soft.
- Serve in a bowl with optional salt and/or delicious hot sauce.