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

1- To cut the vegetables (15 minutes of preparation)

Rinse the vegetables. Peel and cut the carrots into pieces (8 on one side and 4 on the other). 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 the preparations) and the cloves of garlic (which you will also separate). Rinse the red lentils.

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

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

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

While the chicken casserole cooks, cook the rest of the 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 masher, 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 into two equal parts. Place a portion for 4 people (about 600 g of cooked rice) in an airtight container in the refrigerator. It will serve as an accompaniment to the cod on Tuesday.

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

Steam 4 cod fillets for 15 minutes. Place the others in the freezer. Preheat 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 a gratin dish. Add mashed potatoes on top. Sprinkle with knobs of butter and breadcrumbs then bake for 20 minutes. When ready, let cool to room temperature, then cover the dish and place it in the freezer.

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

While the Parmentier is cooking, sauté 1 onion, 1 level teaspoon of ginger, 1 level teaspoon of curry and 1 clove of garlic in olive oil for 5 minutes in a sauté pan. 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 simmer for 10 minutes over low heat. During this cooking time, prepare the crumble dough by mixing 100 g of flour and 60 g of soft butter with your fingers until you obtain a sandy dough. In a baking dish, pour the carrot and lentil mixture and arrange the crumble dough on top. When the Parmentier is cooked and out of the oven, bake the crumble for 30 minutes at 180°C (th. 6) as well. When cooking is complete, allow to cool to room temperature, wrap in film and place in the freezer.

6 – Prepare the Lentil Dahl (5 minutes of preparation, 20 minutes of cooking while the crumble is cooking)

While the crumble is cooking, sauté 1 onion and 1 minced garlic clove in a drizzle of olive oil in a saucepan. Add half a teaspoon of ginger, half a teaspoon of cumin and half a teaspoon of turmeric. Pour 200 g of coral lentils then 2 times their volume in water. Let cook for 10 minutes. Add 1 tablespoon of tomato puree and 200 ml of coconut milk and continue cooking for 10 minutes. Let cool to room temperature. Mix with the portion of rice that has not been placed in the freezer and place the entire preparation, in an airtight container, in the freezer.