Lunch
One-Pot Rice and Red Lentil Stew
A thick, cheap pot of rice and lentils that you cook once and eat all week. Add eggs or chicken on top when you need more protein.
Method
Heat the oil in a large pot over medium heat.
Add the onion and carrots. Cook for 5 minutes until soft.
Stir in the garlic, tomato paste, cumin, paprika, and turmeric. Cook for 1 minute.
Add the rinsed rice and lentils. Stir to coat.
Pour in the hot water and crumble in the stock cube. Add the salt.
Bring to a boil, then drop to low and cover.
Simmer for 20 to 25 minutes, stirring every 5 minutes.
Add a splash of hot water if it gets too thick.
Stir in the spinach if using. Let it wilt for 1 minute.
Squeeze in the lemon juice. Taste and add salt.
Let it cool before packing into containers.
Chef's tip
For bulking, stir 150 g of shredded cooked chicken into each portion when you reheat it. That adds roughly 40 g of protein with zero extra cooking.