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Lentil and Vegetable Hotpot
Lentil and Vegetable Hotpot

Lentil and Vegetable Hotpot

with a Cheesy Potato Topping

Recipe Development Team
Recipe Development TeamPublished on September 21, 2016
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Lovely lentils and some tasty cheddar cheese provide a great twist on this British classic. It’s a dish that is part hotpot and part casserole with a nutritious blend of vegetables and lentils (perfect for helping with your ‘five-a-day’), plus a delicious sauce and some hearty potatoes! We topped it with cheese for that extra treat!

Tags:
Extra spicy
•Veggie
Allergens:
Celery
•Sulphites
•Cereals containing gluten
•Soya
•Mustard
•Milk

The quantities provided above are averages only.

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 war 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.

Total45 minutes
Active
DifficultyMedium

Ingredients

serving amount

1

Garlic Clove

1

Onion

1

Carrot

½

Red Pepper

1

Chestnut Mushrooms

1

Green Lentils

½

Flat Leaf Parsley

1

Potato

1

Vegetable Stock Pot

(Contains: Celery, Sulphites)

1

Tomato Puree

1

Soy Sauce

(Contains: Cereals containing gluten, Soya)

2

English Mustard

(Contains: Mustard)

½

Baby Spinach

30

Netherend Butter Salted

(Contains: Milk)

30

Mature Cheddar Cheese

(Contains: Milk)

½

Provencal Herbs

Not included in your delivery

200

Water

Nutritional information

/ per serving
Energy (kcal)553 kcal
Energy (kJ)2314 kJ
Fat23 g
of which saturates12 g
Carbohydrate65 g
of which sugars15 g
Protein22 g
Salt5 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Knife
•Pan
•Baking Dish

Cooking Instructions and Tips

Prepare veggies.
1

Preheat your oven to 220 degrees. Peel and chop the garlic (or use a garlic press if you have one). Peel the onion, cut in half through the root and chop into small ½cm cubes. Cut the top and bottom off the carrot, then peel and chop into ½cm cubes. Remove the core from the red pepper and chop into 1cm cubes. Roughly chop the mushrooms. Drain and rinse the lentils. Roughly chop the parsley. Cut the potato (no need to peel) into very thin ½cm slices (if you can!).

2

Heat a splash of oil in a saucepan over a medium heat. Add your garlic and onion and fry gently for 3 mins until slightly soft. Add your carrot, pepper and mushrooms, along with pinch of salt and a good grind of black pepper, and fry for a further 4 mins or until soft.

Add lentils to pan.
3

Next, add your lentils and the herbs into the pan and stir well. Pour in the water (amount specified in the ingredient list) along with the vegetable stock pot. Add the tomato purée, soy sauce, mustard, spinach, and half of your parsley. 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!

Lay potato slices over lentil mixture.
4

Transfer your lentil mixture from the saucepan into a large ovenproof dish. Layer your potato slices over the top, trying not to overlap them too much, so that they all cook at the same rate. Dot your potato with the butter. Season it with a few grinds of black pepper and place on the top shelf of your oven for 20 mins. Tip: The potato will slightly submerge into the sauce as it cooks, this is perfectly fine! Tip: If you have too much potato to put on top, don’t worry... you don’t have to use it all!

Scatter cheese over hot pot.
5

While your hotpot is in your oven, grate the cheese. Remove your hotpot (once the 20 mins are up) and turn your grill to high. Scatter your cheese over your hotpot and place it under your grill for a further 5 mins, or until your cheese has melted.

6

Serve as much as you can handle in a large bowl and garnish with your remaining parsley. Enjoy!

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