Spiced Mushroom Lentil Hotpot Food

SPICED MUSHROOM & LENTIL HOTPOT

Spiced mushroom & lentil hotpot image

A vegan winter warmer the whole family will love. This healthy potato-topped bake is low in calories and fat, high in fibre, and three of your 5-a-day

Provided by Katie Marshall

Time 45m

Number Of Ingredients 12

Ingredients

2 tbsp olive oil
1 medium onion, sliced
300g mini Portobello mushrooms or chestnut mushrooms, sliced
2 garlic cloves, crushed
1 ½ tsp ground cumin
1 tsp smoked paprika
2 x 400g cans green lentils, drained and rinsed (drained weight 240g)
1 tbsp soy sauce
1 tbsp balsamic vinegar
1 medium sweet potato, peeled and very thinly sliced
1 large potato, very thinly sliced
1 thyme sprig, leaves picked

Steps:

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.
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.

Nutrition Facts : Calories 312 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 13 grams sugar, Fiber 12 grams fiber, Protein 12 grams protein, Sodium 0.7 milligram of sodium

SPICY LENTILS WITH MUSHROOMS

Spicy Lentils With Mushrooms image

"Labhia aur khumbi" - modified from Madhur Jaffrey's Indian Cooking (I think). (Originally used black-eyed beans, 6T oil and 250g mushrooms.)

Provided by asharpe2

Categories Curries

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

2 tablespoons oil
1 large onion (chopped)
1 teaspoon cumin seed
2 1/2 cm cinnamon sticks
4 garlic cloves
100 g mushrooms (sliced)
400 g chopped tomatoes
250 g dried brown lentils
2 cups water
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper (optional)
2 teaspoons salt
black pepper (optional)
3 tablespoons chopped fresh coriander

Steps:

Gently fry onion, cumin seeds, cinnamon stick, garlic, & mushrooms in oil.
Add remaining ingredients, except for salt and fresh coriander.
Simmer for about an hour.
Add salt and pepper.
Remove cinnamon stick.
Garnish with fresh coriander.

Nutrition Facts : Calories 220.4, Fat 5.5, SaturatedFat 0.8, Sodium 785.9, Carbohydrate 32, Fiber 14.4, Sugar 3.9, Protein 12.3

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