Chipotle Lentils

1: Rinse the rice under water and add it to a saucepan with 480ml of cold water and a pinch of salt.

2: Bring it to a boil, then cover and simmer for 25-35 minutes until cooked.

3: Add a splash of olive oil to a large pan on medium heat and cook the garlic for 2-3 minutes until it begins to brown.

4: Stir in the chipotle paste and cook for a minute.

5: Pour in the chopped tomatoes and add a splash of water to collect any leftover tomato juices from the tins.

6: Add the water into the pot along with the soy sauce and vegetable stock. Stir well and simmer for 20-30 minutes until the sauce thickens.

7: Meanwhile, make the coriander dressing by blending coriander, yoghurt, lime zest, lime juice, and a small pinch of salt until smooth.

8: Add the cobs of corn to boiling water and cook for 4-6 minutes, turning halfway until bright yellow. Remove and slice into 2cm pieces.

9: Stir the lentils and juice from half of the lime into the sauce and season with salt if necessary.

10: Serve the rice in bowls, top with chipotle lentils, corn, and coriander dressing. Add lime wedges for serving.