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Potato-Crusted Lentil Hotpot

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Ingredients

Adjust Servings:
3/4 cup red lentil
5 medium potatoes
1 tablespoon olive oil
2 medium onions, chopped
2 medium carrots, chopped
3 stalks celery, chopped
3 garlic cloves, crushed
1 teaspoon hot curry powder
5 medium ripe tomatoes, peeled and chopped
3 tablespoons tomato paste

Nutritional information

469.2
Calories
72 g
Calories From Fat
8.1 g
Total Fat
2.7 g
Saturated Fat
8 mg
Cholesterol
192.5 mg
Sodium
86.7 g
Carbs
14.6 g
Dietary Fiber
11.9 g
Sugars
17.5 g
Protein
655 g
Serving Size

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Potato-Crusted Lentil Hotpot

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    Long time to make but only because the lentils I had were brown. I started out getting the lentils ready per other reviewers saying it took longer-- so I boiled them for about 20 minutes until they were tender. I cut the onions, carrots, celery and garlic and then did the tomatoes. I would wait to do the potatoes until you're absolutely ready to put them in I did those right away and they just sat for awhile...

    I had to check 190 C is 375ish F-- so I just put it to 380 and put it in for 50 minutes. It was DELICIOUS. I also doubled the curry and no one who minds heat said it was too hot. We also subbed part tomato since really... it's out of season, but we had some lying around with tomato sauce. Perfect for a cold night!

    • 120 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Potato-Crusted Lentil Hotpot, This is a fave in our household. Very hearty and warming on a frosty winter night. Affectionately known as ‘hippy hotpot’. I chop the veges finely to ensure even cooking., Long time to make but only because the lentils I had were brown. I started out getting the lentils ready per other reviewers saying it took longer– so I boiled them for about 20 minutes until they were tender. I cut the onions, carrots, celery and garlic and then did the tomatoes. I would wait to do the potatoes until you’re absolutely ready to put them in I did those right away and they just sat for awhile…

    I had to check 190 C is 375ish F– so I just put it to 380 and put it in for 50 minutes. It was DELICIOUS. I also doubled the curry and no one who minds heat said it was too hot. We also subbed part tomato since really… it’s out of season, but we had some lying around with tomato sauce. Perfect for a cold night!, This was good. Easy to put together and pretty tasty. I did increase the curry as others had mentioned, and used tinned tomatoes. I like the basics of the recipe, but for my own tastes I think I will modify the seasonings a bit.


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    Steps

    1
    Done

    Add Lentils to a Large Saucepan of Boiling Water; Bring to the Boil, Then Reduce Heat and Simmer Uncovered For 10 Minutes.

    2
    Done

    Drain Well.

    3
    Done

    Boil or Steam Potatoes in Their Skins Until Tender. Set Aside.

    4
    Done

    Heat Oil in Large Saucepan; Add Onions, Carrots, Celery and Garlic.

    5
    Done

    Stir Over Medium Heat For About 5 Minutes, Until Onions Are Soft and Translucent.

    6
    Done

    Stir in Curry Powder; Cook For 1 Minute.

    7
    Done

    Add Tomatoes, Crumbled Stock Cube, Water and Tomato Paste.

    8
    Done

    Bring to the Boil; Reduce Heat and Cover.

    9
    Done

    Allow to Simmer For 10 Minutes, or Until Veges Are Just Tender.

    10
    Done

    Stir in the Parsley and Lentils.

    Avatar Of Owen Silva

    Owen Silva

    BBQ maestro specializing in tender and juicy smoked meats with a signature sauce.

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