1- Cut vegetables (15 minutes preparation)
Wash the vegetables. Peel the carrot and cut it 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). Wash them to remove the starch. Peel and slice the onion (separate it for cooking) and the garlic cloves (which you also separate). Wash the red lentils.
2- Make a chicken casserole (5 minutes prep, 20 minutes cooking)
In a pressure cooker, fry 1 onion and fry 4 chicken thighs. Salt and pepper. Add 8 sliced carrots and 5 also sliced potatoes. Fry everything for 2 minutes. Add 20 ml of water, 1 small can of tomato pulp, and 2 minced cloves of garlic, 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 it cook. As soon as the steam comes out, reduce the heat and continue to cook for 20 minutes. Then let it cool to room temperature and put 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 pot of cold water and put them on the stove. Pierce the potato cubes to test 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 pot of boiling water. Let it cool, then divide 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 a side dish to cod on Tuesday.
4- Prepare the Parmentier (5 minutes prep, 35 minutes cooking)
Steam 4 cod fillets for 15 minutes. Put the rest in the freezer. Preheat the oven to 180°C (item 6). When the fillets are cooked, mince them in a bowl and mix with 2 minced garlic cloves and chopped parsley. Place the blank on the bottom of the baking sheet. Add mashed potatoes on top. Sprinkle with dollops of butter and breadcrumbs, then bake for 20 minutes. After cooking, let it cool to room temperature, then cover the dish and put it in the freezer.
5- Prepare vegetable mince and coral lentils (15 minutes prep, 55 minutes cooking)
While the Parmentier is cooking, saute 1 onion, 1 equal teaspoon of ginger, 1 equal teaspoon of curry powder and 1 clove of garlic in olive oil for 5 minutes in a pan. Add 4 chopped carrots. Season with salt, pepper and cook for 10 minutes. Add 1 small can of tomato pulp, 200ml coconut cream and 200g red lentils. Allow to boil for 10 minutes over low heat. At this time, prepare a short dough by mixing with your fingers 100 g of flour and 60 g of soft butter until you get a short dough. Pour the carrot and lentil mixture into a baking dish, and spread the pastry on top. When the Parmentier is ready and removed from the oven, also bake the crumble for 30 minutes at 180°C (th. 6). After completing the preparation, let it cool to room temperature, wrap it in a film and put it in the freezer.
6 – Prepare the Dal lentils (5 minutes prep, 20 minutes cooking while the crumble cooks)
While the crumble is cooking, fry 1 onion and 1 minced clove of garlic in a drizzle of olive oil in a pan. Add half a teaspoon of ginger, half a teaspoon of cumin and half a teaspoon of turmeric. Pour 200 g of coral lentils with water twice its volume. Let it cook for 10 minutes. Add 1 tablespoon of tomato paste 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 was not placed in the freezer and place the whole preparation in an airtight container in the freezer.