Potato-Crusted Lentil Hotpot |
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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 4 |
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This is a fave in our household. Very hearty and warming on a frosty winter night. Affectionately known as 'hippy hotpot'. I chop the veges finely to ensure even cooking. Ingredients:
3/4 cup red lentil |
5 medium potatoes |
1 tablespoon olive oil |
2 medium onions, chopped |
2 medium carrots, chopped |
3 stalks celery, chopped |
3 garlic cloves, crushed |
1 teaspoon hot curry powder |
5 medium ripe tomatoes, peeled and chopped |
3 tablespoons tomato paste |
1 large vegetable stock cube, crumbled |
1 cup water |
2 tablespoons chopped fresh parsley |
15 g butter, melted |
1/4 teaspoon paprika |
Directions:
1. Add lentils to a large saucepan of boiling water; bring to the boil, then reduce heat and simmer uncovered for 10 minutes.
2. Drain well.
3. Boil or steam potatoes in their skins until tender. Set aside.
4. Heat oil in large saucepan; add onions, carrots, celery and garlic.
5. Stir over medium heat for about 5 minutes, until onions are soft and translucent.
6. Stir in curry powder; cook for 1 minute.
7. Add tomatoes, crumbled stock cube, water and tomato paste.
8. Bring to the boil; reduce heat and cover.
9. Allow to simmer for 10 minutes, or until veges are just tender.
10. Stir in the parsley and lentils.
11. Spoon into large ovenproof dish |(about 8 cup capacity).
12. Slice potatoes and arrange over lentil mixture.
13. Brush potatoes with butter, sprinkle with paprika and bake in moderate oven (190C) for about 50 minutes.
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