Lentils, black beans, savoury spice & rosemary
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BUDGET-FRIENDLY MEAL PLAN TIPS:
This big-batch comforting daal serves 8, so you can eat half straight away and cool and freeze the remaining half to enjoy in week 4.
If you want to get ahead, make it to the end of step 4 the day before, cool then pop in the fridge overnight (batch it up now and freeze the extra portions). To serve, reheat slowly in a pan over a low heat, stirring often until piping hot through.
HOW TO FREEZE & DEFROST YOUR BATCH-COOK RECIPES:
Just remember – if you’re batch cooking, let food cool thoroughly before freezing – break it down into portions so it cools quicker, and get it into the freezer within 2 hours. And make sure everything is well wrapped, and labelled for future reference so you’re not playing freezer roulette! Simply thaw in the fridge before use, and use within 48 hours. If you’ve frozen cooked food, don’t freeze it again after reheating it.
LOVE YOUR LEFTOVERS:
Leftover herbs? Woody herbs like rosemary and thyme add depth of flavour to soups, stews and sauces. Add a sprig of rosemary to a tomato pasta sauce, or to a meat gravy to boost flavour.