Best 2 Potato Crusted Lentil Hotpot Recipes

Indulge in a culinary delight with our enticing Potato-Crusted Lentil Hotpot, a vegetarian feast that tantalizes taste buds with its symphony of flavors and textures. This wholesome dish features protein-packed lentils nestled in a flavorful vegetable medley, enveloped by a golden-brown potato crust. As you dig into this comforting hotpot, savor the hearty lentils, tender vegetables, and crispy potato crust, all harmoniously blended in a savory sauce. Accompany this main course with a refreshing Quinoa Salad, a medley of quinoa, crisp cucumber, juicy tomatoes, and tangy red onion, dressed in a zesty lemon-herb vinaigrette. For a delightful appetizer, whip up our mouthwatering Baked Feta Dip, a creamy blend of feta cheese, tomatoes, and herbs, baked to perfection and served with warm pita bread. All these recipes promise a culinary journey that will leave you craving for more.

Here are our top 2 tried and tested recipes!

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

Categories Dinner, Main course, Supper

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

VEGETABLE AND LENTIL HOTPOT

Vegetable and Lentil Hotpot image

Make and share this Vegetable and Lentil Hotpot recipe from Food.com.

Provided by Stardustannie

Categories One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

5 cups asst raw vegetables, cut into 3/4-inch cubes (potato, pumpkin, sweet potato, green beans are a nice combo)
1 onion, diced
1 (440 g) can tomatoes
3/4 cup red lentil
2 cups water
2 vegetable bouillon cubes
1/2 tablespoon vegetable oil
1 tablespoon cumin
1 teaspoon coriander powder
1 teaspoon brown mustard seeds (optional)
1 teaspoon turmeric
1 teaspoon crushed garlic
1 teaspoon chili powder (optional)
1 teaspoon crushed ginger

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.

Nutrition Facts : Calories 181.2, Fat 3.1, SaturatedFat 0.5, Sodium 14.5, Carbohydrate 30, Fiber 6, Sugar 4.2, Protein 10.6

Tips:

For the best results, use a good quality vegetable broth. You can either make your own or use a store-bought brand that you trust.
If you don't have any fresh thyme, you can use 1/2 teaspoon of dried thyme instead.
If you don't have any white wine, you can use chicken broth or water instead.
Be careful not to overcook the potatoes. They should be tender but still hold their shape.
Serve the lentil hotpot immediately, garnished with fresh thyme and a dollop of sour cream or yogurt.

Conclusion:

This potato-crusted lentil hotpot is a hearty and flavorful dish that is perfect for a cold winter night. The lentils are simmered in a savory broth with vegetables and spices, then topped with a crispy potato crust. This dish is sure to warm you up and fill you up. It's also a great way to use up leftover lentils. So next time you have some lentils on hand, give this recipe a try. You won't be disappointed.

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