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Spiced mushroom & lentil hotpot

Ingredients

  1. Step 1 2 tbsp olive oil
  2. Step 2 1 medium onion, sliced
  3. Step 3 300g mini Portobello mushrooms or chestnut mushrooms, sliced
  4. Step 4 2 garlic cloves, crushed
  5. Step 5 1 ½ tsp ground cumin
  6. Step 6 1 tsp smoked paprika
  7. Step 7 2 x 400g cans green lentils, drained and rinsed (drained weight 240g)
  8. Step 8 1 tbsp soy sauce
  9. Step 9 1 tbsp balsamic vinegar
  10. Step 10 1 medium sweet potato, peeled and very thinly sliced
  11. Step 11 1 large potato, very thinly sliced
  12. Step 12 1 thyme sprig, leaves picked
Spiced mushroom & lentil hotpot
Calories: 312 Carbohydrate: 44 g Protein: 12 g Fat: 7 g
Cook time: 45 minutes Prep time: 10 minutes Total time: 55 minutes Servings: 4

TAGS

Dinner Main course Supper 3 of 5-a-day Autumn Fibre Freezable Healthy Hotpot Katie Marshall lentil Low calorie Low fat Mushroom Vegan Vegan hotpot Vegetarian Vegetarian hotpot Veggie hotpot

Directions

  1. Step 1 Heat oven to 200C/180C fan/gas 6. Heat half the oil in a medium saucepan. Fry the onion for 3 mins, then add the mushrooms. Cook for another 3 mins, then increase the heat and add the garlic, ground cumin and paprika, and cook for 1 min. Remove from the heat and add the lentils, soy sauce, balsamic vinegar and 100ml water. Season, then tip the mixture into a casserole dish.
  2. Step 2 Rinse the saucepan and return to the hob. Add a kettle full of boiled water and bring back to the boil over a high heat. Add the potato slices, cook for 3 mins, then drain. Arrange on top of the lentils, then brush with the remaining oil. Roast in the oven for 25 mins until the potatoes are golden, then scatter over the thyme before serving.