I love a one-pot meal. It’s such a lazy (but very effective) way of cooking. All the ingredients fuse together as everything just gets thrown in, containing protein, vegetables and carbohydrates to create a nutritionally balanced meal in one. Perfect for a Sunday night when I’ve run out of energy and preparing for the week ahead.
Ingredients (serves 6):
- 1 x onion, finely chopped
- 150g brown rice, rinsed
- 150g green lentils, rinsed
- 1 x yellow pepper, diced
- 2 x 400g tins black beans
- 1-2 x courgettes, grated and wrung out in a tea towel to remove excess water
- 1.5 litres veg stock
- 2 x garlic cloves, crushed
- 1 x tsp cumin
- 1 x tsp chipotle paste
- 200g cheddar, grated
- Handful of coriander, finely chopped
Cover and slowly cook the onion and garlic in olive oil over a low heat. Add the chopped pepper and stir for a minute before adding the lentils and rice.
Pour in the stock, chipotle paste and cumin, bring to the boil and simmer for 25-30 minutes. Add the beans and grated courgette for the final 10 minutes of cooking.
Stir in the coriander, sprinkle the grated cheese on top and replace the lid for a final 5 minutes until melted.
Serve with corn on the cob and garlic bread. (The boys had chicken with theirs.)
This is my perfect meal containing all my favourite ingredients: lentils, black beans, brown rice and a hint of smokey flavour from the chipotle paste. Not sure Mathilde agreed but she (painfully slowly) attempted it.