Black Bean and Lentil Soup
Who's ready to try this veggie soup on a cold winter's day?
Put the beef into a plastic freezer bag with the flour and a pinch of salt, seal the bag then give it a good shake to coat the beef. Heat the oil in a deep saucepan over a medium heat then fry the beef in batches until golden brown, transferring to a plate as you go.
Add the onion, garlic and aubergine, fry for a few minutes until softened then add the ginger and spices. Fry for a minute then pour in the tomatoes and stock. Return the beef to the pan, bring to a simmer then turn the heat down low and cover with a lid.
Cook for 50-60 minutes until the beef is tender, topping up with a splash of water if the sauce starts to look a little dry. Remove from the heat, season to taste then serve with the rice and chopped coriander.
This recipe uses pre-cooked rice for ease and speed. If you prefer to cook the rice from scratch, you can use one-third the amount of cooked rice. Boil it according to the packet instructions.
The best way to freeze this dish (without the rice) is to leave it to cool completely then spoon portions into individual freezer bags. Lay on a tray and freeze flat. By freezing it in a flat sheet rather than a solid block (in a deep plastic container) it’ll defrost far more quickly and also take up less freezer space.
A banging recipe from The Body Coach app!