So, you’re a fresher (welcome to UEA!) and you’re wondering what to make yourself for dinner to celebrate your first taste of independence. For all the freshers out there, this cheap recipe will keep you fed. I made it my second year and it was the one thing I could actually eat more than thrice and not get sick of it. It’s simple, and can last in the fridge for up to a week, or you can choose to freeze leftovers and reheat. 

You’ll need: 

1. Mirepoix: consists of carrots, celery, and onions. 

2. Olive oil, or butter 

3. Cabbage 

4. Potatoes 

5. Lentils (any works fine, choose your favorite!) 

6. Firm tofu 

7. Vegetable stock (or any stock of choice) 

8. Salt, pepper, and Italian seasoning (or any seasoning of choice) 
    
    
   Directions: 

9. Dice your tofu, cabbage and potatoes into large chunks and set aside. 

10. Dice your carrots, celery and onions into uniform pieces. 

11. Take a pot and place your diced mirepoix into the pot along with some butter or olive oil, saute on medium-high heat until the onions become translucent. 

12. Add vegetable stock and your diced cabbage, potatoes, and rinsed lentils. 

13. Bring to a light boil then reduce the heat down to low and allow it to simmer until the lentils are soft. 

14. Season according to taste with the salt, pepper and Italian seasoning. 

15. Add the tofu last and allow it to simmer on low heat to absorb the flavor. 

Additional notes: 

You can use any vegetables of your choice, but these are the most budget friendly and versatile when it comes to making any soups or stews. I like to add a can of diced tomatoes to help add more umami and thicken up the stew slightly. 

For storage, I recommend leaving it in the fridge for a maximum of five days. You can also choose to freeze any leftovers to prolong its shelf life. 

(Photo Credit: Unsplash)