Resilience Soup

Watching ‘The Island with Bear Grylls’, it appears that apathy caused by culture shock can lead seamlessly to exhaustion from lack of food calories. Part of a Resilience Plan is to keep a small store of tinned and dried supplies. I recommend keeping enough for three weeks, if you have the space.

Inspired to inspect my own collection, I found it was a bit haphazard and resolved to organise it. Counting calories and working out recipes…. I’ll have to write another book.

The stores have to be rotated as sell by dates are reached. Check through them every three months, take out anything that needs used before the next check, rearrange and restock. Never store food you don’t like. Storage conditions are often far from ideal; lofts suffer from stifling summer heat and freezing winters. You couldn’t store butter, for example.

If you ever need to rely on your stores, it’s useful to do some menu planning. Here’s one recipe..

Resilient Lentil Soup

A large pan. This recipe is easier to make in larger amounts. A tablespoon of cooking oil, some tamari (soy sauce). If you have any fresh meat or onion type vegetables to add, chop them up and lightly fry them.

If you are lucky, you may have some stock; otherwise add hot water and a couple of stock cubes. Add about four ounces [112g] of dried red lentils. Don’t pre-soak them.

How much liquid? Depends how many people you want to feed; this recipe is enough to fill four bowls. Remember the lentils will soak up some of it. If you have any root vegetables, put them in now. Grated carrot is nice.

Stir. Bring it to a low boil, then turn the heat right down and let it simmer. Mind it doesn’t stick; pans with thick bottoms are best for this work. Stir in four teaspoons of instant gravy mix and a quarter 130g tube of tomato puree. Keep an eye on the sticking as the soup thickens. You can add more water at any point.

Add any green leafy veg, shredded, just before the end. The soup is done when the lentils are soft, but can be kept simmering to wait for people for as long as you care to keep stirring it.

This soup really needs to be kept in a cold place to last over two meals, so it’s best made fresh and left overs eaten early the next day. Without the added fresh food, this recipe provides an unimpressive 550 calories* between four. If you’re completely unable to access any other ingredients, increase the lentils.

lentil soup calories
*all calculations are strictly back-of-the -envelope

However, what of your neighbours who don’t have stores? Remember, freezers depend on electricity. Could they help you forage to add to the meal? Bacon goes very well with this recipe; it may be available after less thoroughly preserved meats have spoiled.

A basic soup provides an expandable framework for a variety of fresh food.

Resilience.

There’s quite a lot to it.

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