Day 323: Cheesy Mexican Lentil Bake

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.

2 thoughts on “Day 323: Cheesy Mexican Lentil Bake”

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