Vegetable And Lentil Hotpot Food

VEGETABLE AND LENTIL HOTPOT

Steps:

• Heat oil and saute onion and garlic in sacuepan for 2 minutes or until onion has softened.
• Add all spices and saute for a further minute or so.
• Add all other ingredients and simmer covered, stirring every few minutes for about 25 minutes or until vegetables and lentils are cooked.

HEARTY LENTIL ONE POT

Steps:

• Cover the mushrooms in boiling water and leave to soak for 10 mins. Boil the lentils in a pan with plenty of water for 10 mins. Drain and rinse, then tip into a pan with the dried mushrooms and soaking water (don't add the last bit of the liquid as it can contain some grit), rosemary and 2 litres water. Season, cover and simmer for 20 mins.
• Meanwhile, heat the oil in a large pan and fry the onions for 5 mins. Stir in the fresh mushrooms and garlic and fry for 5 mins more. Stir in the lentil mixture and bouillon powder, then add the carrots, celery and potatoes. Cover and cook for 20 mins, stirring often, until the veg and lentils are tender, topping up the water level if needed.
• Remove any tough stalks from the cavolo nero, then add to the pan and cover and cook for 5 mins more. If you're following our Healthy Diet Plan, serve half in bowls, then chill the rest to eat another day. Will keep in the fridge for two to three days. Reheat in a pan until hot.

POTATO-CRUSTED LENTIL HOTPOT

Steps:

• Add lentils to a large saucepan of boiling water; bring to the boil, then reduce heat and simmer uncovered for 10 minutes.
• Drain well.
• Boil or steam potatoes in their skins until tender. Set aside.
• Heat oil in large saucepan; add onions, carrots, celery and garlic.
• Stir over medium heat for about 5 minutes, until onions are soft and translucent.
• Stir in curry powder; cook for 1 minute.
• Add tomatoes, crumbled stock cube, water and tomato paste.
• Bring to the boil; reduce heat and cover.
• Allow to simmer for 10 minutes, or until veges are just tender.
• Stir in the parsley and lentils.
• Spoon into large ovenproof dish |(about 8 cup capacity).
• Slice potatoes and arrange over lentil mixture.
• Brush potatoes with butter, sprinkle with paprika and bake in moderate oven (190C) for about 50 minutes.

SPICED MUSHROOM & LENTIL HOTPOT

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.

VEGETABLE HOTPOT

Steps:

• Boil potatoes just lightly until about cooked.
• Place chopped veggies and garlic in a casserole dish or saucepan with 1 tablespoon oil and sweat veggies for 5 minutes. (This means to put them (preferably) in a covered frying pan and let cook on low for about 5 minutes -- just long enough to take a bit of the crunch off, but not enough to cook them entirely.)
• Do not overcook.
• Add the herbs and seasonings to the vegetables.
• Mix mustard powder, flour and tomato paste with water and stock until smooth.
• Pour mixture onto the vegetables and bring to a boil, stirring constantly.
• Season with salt and pepper.
• Transfer to an ovenproof dish if necessary.
• Place the potato in a bowl with the remaining 2 tablespoons of oil and toss until coated.
• Season with salt and pepper.
• Pile the potatoes on top of the veggies and bake in a preheated oven at 400 F for 45 minutes.
• The potatoes should be brown, but if they're not you can grill them for another 5 minutes.
• Serve with a salad or on top of rice.

CHICKEN AND VEGETABLE HOTPOT

Steps:

• Place the chicken, vegetables, and soup mix into a large pan with 600ml water.
• Stir well; bring to a boil; and simmer for 10 minutes.
• Meanwhile, cook the potato slices in a pan of lightly salted water for 5 minutes; drain.
• Preheat the oven to 350 degrees Fahrenheit/180 degrees Celsius/Gas 4.
• Spoon the chicken mixture into a casserole dish.
• Arrange the potato slices over the top.
• Brush with the melted butter.
• Bake for 1 hour until the potatoes are golden.