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Lentil and Vegetable Hotpot

Lentil and Vegetable Hotpot

with a Cheesy Potato Topping

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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 spicyVeggie
Allergens:CelerySulphitesGlutenSoyaMustardMilk
Preparation Time45 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Garlic Clove

1 unit(s)

Onion

1 unit(s)

Carrot

½ unit(s)

Red Pepper

1 punnet(s)

Chestnut Mushrooms

1 tin(s)

Green Lentils

½ bunch(es)

Flat Leaf Parsley

1 pack(s)

Potato

200 milliliter(s)

Potato

1 tbsp

Vegetable Stock Pot

(ContainsCelery, Sulphites)

1 tbsp

Tomato Puree

2 tsp

Soy Sauce

(ContainsGluten, Soya)

½ bag(s)

English Mustard

(ContainsMustard)

30 grams

Baby Spinach

30 grams

Netherend Butter Salted

(ContainsMilk)

½ tbsp

Cheddar Cheese

(ContainsMilk)

Provencale Herbs

Not included in your delivery

1 unit(s)

Water

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2314 kJ
Energy (kcal)553 kcal
Fat23.0 g
of which saturates12.0 g
Carbohydrate65 g
of which sugars15.0 g
Protein22 g
Salt5.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Knife
Pan
Baking Dish
Instructionsarrow up iconarrow up icon
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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.

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!

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!

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!