One-Pot Wonders

Winter meals are best served warm and in a jiffy, leaving you more time to snuggle under the blankets. Try out these super easy one-pot meals to feed the whole family and have some nourishing leftovers for the work day ahead. 

Red Lentil Chili (adapted from Minimalist Baker, serves 6)

Here’s a warming chili that’s not only yummy but great for your gut AND full of antioxidants. 


  • 2 tbsp olive oil

  • 1 medium brown onion, diced

  • 1 medium red capsicum, diced

  • ½ tsp salt and black pepper

  • 1 small jalapeno pepper (seeds removed and finely minced)

  • 4 cloves or 2 tbsp minced garlic 

  • 3 tbsp chili powder

  • 2 tbsp ground cumin

  • 1 tsp smoked paprika

  • 2 cans of diced tomatoes

  • 3 tbsp tomato paste

  • 1 ¾ cup water

  • ¾ cup dry red lentils, rinsed well

  • 1 can kidney beans, drained

  • 1 can black beans, drained

  • 1-2 tbsp coconut sugar or maple syrup

  • 1 can corn, drained 


  1. In a pot, saute the onion and capsicum in olive oil on medium heat for 3-4 minutes. Add a pinch of salt and pepper, stir frequently. 

  2. Add jalapeno and garlic with another pinch of salt and pepper. 

  3. Add 2 tbsp of chili powder, 1 tbsp of cumin, paprika, diced tomatoes, tomato paste, and water. Stir and bring to a slow boil over medium high heat. 

  4. Once boiling, add lentils and reduce to a gentle simmer. Cook for 15 minutes. Add water if lentils aren’t submerged. 

  5. Add the beans, ¼ tsp salt and pepper and rest of the cumin and chili powder. Stir well. 

  6. Bring to a simmer again over medium heat then reduce to low. 

  7. Add the corn, cover and simmer for 20 minutes. 

  8. Taste and add spices and sugar as necessary to balance out the heat. 

  9. Serve with simple tortilla chips, avocado and parsley or cilantro.

Sweet Potato and Chickpea Stew (from Deliciously Ella, serves 4)

Satiating and comforting, an easy take to lunch the next day kind of meal. 


  • 2 cans of tinned tomatoes

  • 1 can coconut milk

  • 2 large sweet potatoes

  • 2 eggplants

  • 1 bag of spinach or 200 grams

  • 1 can chickpeas

  • 4 tbsp tomato paste

  • 4 tbsp apple cider vinegar

  • 4 tbsp turmeric powder

  • 4 tbsp cumin

  • 1 tsp of cayenne pepper


  1. Cut the sweet potato into small chunks and steam for 15 minutes. 

  2. Cut the eggplant into bite sized chunks. 

  3. Once sweet potatoes are cooked, heat the tomato puree, vinegar, garlic, spices and salt in some olive oil in a pot for a minute or two. 

  4. Add the coconut milk, tinned tomatoes, eggplant, sweet potato, salt and pepper and bring to a boil.

  5. Cook for 45 minutes, then add the drained chickpeas and spinach. Cook for another 15. 

  6. Serve with brown rice, quinoa or wholegrain toast and garnish with fresh herbs like coriander or parsley. 

Lasagna Soup (from Pick Up Limes, serves 4-5)

Want lasagna without all the work? Look no further than this one pot lasagna recipe hack. 


  • 2 tsp olive oil

  • 1 brown onion, diced

  • 3 cloves garlic, minced

  • 2 tbsp tomato paste

  • 2 veggie boullion cubes

  • 1 tsp italian seasoning

  • 1 tsp dried oregano

  • 1 tsp oinion powder

  • ½ tsp dried thyme leaves

  • ¼ tsp each salt and pepper

  • ¾ cup cooked brown lentils

  • 2 cups mushrooms, diced

  • 2 cans diced tomatoes

  • 2 tsp balsamic vinegar

  • 8-10 uncooked lasagna noodles broken into bite sized pieces 

  • 2 cups (100 grams) fresh spinach


  1. In a pot over medium-high heat, saute the onion in oil for 5 minutes until golden. Add splash of water if sticking. 

  2. Then add the garlic, tomato paste, bullion cubes and spices and cook for another 1-2 minutes. 

  3. Add the mushrooms and lentils, cooking for another 5 minutes. 

  4. Add the diced tomatoes and 2 cans worth of water, and the balsamic vinegar. 

  5. Bring to a boil and then add the noodles. Cook for 8-10 until noodles are tender. 

  6. Stir in the spinach at the end. 

  7. Top with fresh basil and dig in!