Lentil and Vegetable Hotpot
with a Cheese & Potato Topping
Lovely lentils and some tasty cheddar cheese provide a great twist on this British classic. It’s a dish that is part-hotpot, part-casserole and part-bake with a nutritious blend of vegetables and brown lentils (perfect for helping with your ‘five-a-day’), a delicious sauce and some hearty potatoes! We topped it all off with some cheddar cheese that really goes down a treat.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
1 unit(s)
Garlic Clove
1 unit(s)
Onion
1 unit(s)
Carrot
½ unit(s)
Red Pepper
½ punnet(s)
Chestnut Mushrooms
1 tin(s)
Organic Lentils
2 tbsp
Flat Leaf Parsley
1 unit(s)
Potato
½ tbsp
Provencal Herbs
½ unit(s)
Vegetable Stock Pot
(ContainsCelery, Sulphites)1 tbsp
Tomato Puree
1 tbsp
Soy Sauce
(ContainsCereals containing gluten, Soya)2 tsp
English Mustard
(ContainsMustard)2 unit(s)
Baby Spinach
1.5 tbsp
Netherend Butter Salted
(ContainsMilk)4 tbsp
Mature Cheddar Cheese
(ContainsMilk)
Pre-heat the oven to 220 degrees. Peel and chop the garlic and onion. Peel and chop the carrot into ½cm cubes. Remove the core from the pepper and chop into 1cm cubes. Roughly chop the mushrooms. Drain and rinse the lentils. Roughly chop the parsley. Cut the potatoes into slices ½cm thick (if you can!). Tip: No need to peel!
Heat 1 tbsp of oil in a saucepan over a medium heat. Add the garlic and onion and gently fry for 3 mins until slightly softened. Add the carrot, pepper and mushrooms along with ¼ tsp of salt and a good grind of pepper and gently fry for 4 mins or until softened.
After 4 mins, drain and add the lentils and your Provençal herbs into the pan with the mushroom mixture and stir together. Pour in 350ml of water along with half your stock pot. Add the tomato purée, soy sauce, mustard, spinach, half your parsley and a pinch of salt and pepper. Stir together. Cover with a lid and allow it to simmer for 1 minute. Tip: It might look like a lot of spinach initially but it will wilt down!
Transfer the mixture from the saucepan into a large ovenproof dish. Layer the potato slices over the top, trying not to overlap them too much so they all cook at at the same rate. Dot the potatoes with the butter. Season it with a few grinds of pepper. Place it onto the top shelf of the oven for 20 mins. Tip: The potato will slightly submerge into the sauce as it cooks, this is perfectly fine!
While the hotpot is in the oven, grate the cheese. Remove the hotpot (once the 20 mins are up) and turn the grill on to high. Scatter the cheese over the potatoes and place the hotpot under the grill for a further 5 mins or until the cheese has melted and the potatoes have finished cooking.
Serve as much as you can handle in a large bowl and garnish with the remaining parsley. Enjoy!