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A hearty, warmly spiced one-pot dish with lamb mince, lentils, brown rice and a rainbow of vegetables, all simmered together in stock. It's comforting, packed with vegetables and great for batch cooking.
1.
Heat the pan over a medium-high heat. Add the lamb mince without oil, and cook, breaking it up, until browned (5–7 minutes). Spoon off any excess fat.
2.
Add the onion and cook until soft (2–3 minutes). Stir in the garlic and spices, and cook until fragrant (30 seconds).
3.
Stir in the rice, carrot, peppers and courgette until coated in the spices.
4.
Pour in the stock and add the bay leaf. Bring to the boil, then cover and simmer on a low heat for 20 minutes.
5.
Scatter the lentils and broccoli over the top. Cover and cook until the rice is tender and the liquid has been absorbed (8–10 minutes). If it looks dry before the rice is tender, add up to 100ml hot water.
6.
Take the pan off the heat and leave it covered for 5 minutes. Remove the bay leaf and fluff with a fork.
7.
Serve with lemon wedges for squeezing over the top for extra flavour.
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Storage information
Cool within 1 hour, as the dish contains rice, then refrigerate in sealed containers for up to 1 day. Freeze in portions for up to 3 months and defrost overnight in the fridge. Reheat only once, until steaming hot all the way through, adding 1–2 tbsp water if needed.
Tip
Lower carb: Swap the rice for ½ savoy cabbage, shredded. Use just 200ml stock and simmer for 15 minutes in step 4.
Cost-saving tips
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