1 week of super-simplified batch cooking to save even more time (1/8)

1- For cutting vegetables (15 minutes of preparation)

Rinse the vegetables. Peel and cut the carrots into pieces (8 on one side and 4 on the other side). Peel and cut the potatoes into cubes (4 on one side and 4 on the other). Rinse them to remove the starch. Peel and slice the onions (separate them for preparation) and garlic cloves (which you also separate). Rinse the red lentils.

2- Cook a chicken casserole (5 minutes preparation, 20 minutes cooking)

Brown 1 onion and 4 chicken legs in a pressure cooker. Add salt and pepper. Add 8 chopped carrots and 5 potatoes, also chopped. Fry everything for 2 minutes. Add 20 cl of water, 1 small can of tomato pulp, as well as 2 chopped garlic cloves, 1 sprig of bay leaf, 1 sprig of thyme and 1 sprig of parsley. According to the taste, you can also add 1 teaspoon of curry powder. Close the pressure cooker and let it boil. As soon as the steam escapes, lower the heat and continue cooking for 20 minutes. Then let it cool to room temperature and place the preparation in an airtight container in the refrigerator.

3- Boil the rice and the remaining potatoes (5 minutes of preparation, cooking at the same time as the chicken casserole)

While the chicken casserole is cooking, cook the remaining potatoes. To do this, place them in a pan of cold water and place it on the stove. Pierce the potato cubes to check for doneness. When they are ready, pass them through a potato press, add 150 ml of milk, salt, pepper, mix and set aside. Also cook the rice in a pan of boiling water. Let it cool, then separate it into two equal parts. Place a portion for 4 people (about 600 g of cooked rice) in an airtight container in the refrigerator. It’s a cod side dish on Tuesday.

4- Prepare Parmentier (5 minutes preparation, 35 minutes cooking)

Steam 4 cod fillets for 15 minutes. Place the others in the freezer. Heat the oven to 180°C (th. 6). When the fillets are cooked, crumble them in a bowl and mix with 2 minced garlic cloves and chopped parsley. Place the preparation in the bottom of the gratin dish. Add mashed potatoes on top. Sprinkle with butter cubes and breadcrumbs, then bake for 20 minutes. When it’s ready, let it cool to room temperature, then cover the dish and place it in the freezer.

5- Prepare the vegetable puree and coral lentils (15 minutes preparation, 55 minutes cooking)

While the parmentieri is cooking, brown 1 onion, 1 teaspoon ginger, 1 teaspoon curry and 1 garlic clove in a pan in olive oil. Add 4 chopped carrots. Salt, pepper and cook for 10 minutes. Add 1 small can of tomato pulp, 200 ml of coconut cream and 200 g of red lentils. Let it simmer on low heat for 10 minutes. During this cooking time, make the shortcrust pastry by mixing 100g flour and 60g soft butter with your fingers until you get a sandy dough. Pour the carrot-lentil mixture into the baking dish and spread the crumble on top. When the Parmentier is cooked and removed from the oven, bake the crust for 30 minutes at 180°C (th. 6). When finished baking, let cool to room temperature, wrap in cling film and place in the freezer.

6 – Prepare Lentil Dahl (5 minutes to prepare, 20 minutes to cook while the mug cooks)

While cooking, brown 1 onion and 1 minced garlic clove in a saucepan in olive oil. Add half a teaspoon of ginger, half a teaspoon of cumin and half a teaspoon of turmeric. Pour 200 g of coral lentils and then 2 times their volume into water. Let it cook for 10 minutes. Add 1 tablespoon of tomato puree and 200 ml of coconut milk and continue cooking for 10 minutes. Allow to cool to room temperature. Mix with the part of the rice that has not been frozen and place the whole mixture in an airtight container in the freezer.

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