Best 2 Vegetable And Lentil Hotpot Recipes
Indulge in a hearty and nutritious Vegetable and Lentil Hotpot, a delightful one-pot meal bursting with flavors and textures. This wholesome dish combines an array of colorful vegetables, protein-rich lentils, and a savory broth, creating a comforting and satisfying meal.
The hotpot features a medley of vegetables, including tender carrots, crisp celery, sweet potatoes, and succulent bell peppers, along with aromatic onions and garlic. Red lentils, known for their earthy flavor and high nutritional value, add a hearty texture and boost of plant-based protein to the dish.
Simmered in a flavorful broth, the hotpot is infused with a blend of spices, herbs, and tangy tomatoes, resulting in a rich and satisfying liquid. As the vegetables and lentils cook, they release their natural flavors, creating a harmonious symphony of tastes.
This versatile recipe offers variations to suit your preferences. For a vegan version, vegetable broth can be used instead of chicken broth, and vegan-friendly sausage or tofu can replace the optional kielbasa. Additionally, the hotpot can be customized with different vegetables, such as green beans, zucchini, or mushrooms, and the spice level can be adjusted by altering the amount of chili powder or cayenne pepper.
Whether you serve it as a main course, a hearty lunch, or a comforting side, the Vegetable and Lentil Hotpot promises to warm your soul and tantalize your taste buds. Dive into this delectable dish and savor the goodness of wholesome ingredients, vibrant flavors, and the satisfaction of a nourishing meal.
SPICED MUSHROOM & LENTIL HOTPOT
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
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 HOTPOT
Vegetable Hotpot is one of those recipes that allows you to take nearly any vegetable in your fridge, mix it together with a few others, throw it in the oven, and come out with something divine in about an hour. Lovely!
Provided by Sackville
Categories Stew
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 15
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.
Tips:
- Use a variety of vegetables to add flavor and texture to the hotpot. Some good options include carrots, celery, potatoes, onions, and tomatoes.
- If you are using dried lentils, be sure to soak them for at least 30 minutes before cooking. This will help them to soften and cook evenly.
- Add some herbs and spices to the hotpot to give it a flavorful boost. Good options include thyme, rosemary, oregano, basil, garlic, and ginger.
- If you like a spicy hotpot, add a pinch of cayenne pepper or chili flakes. You can also add some chopped jalapeños or serrano peppers.
- Serve the hotpot with a side of crusty bread or rice.
Conclusion:
This vegetable and lentil hotpot is a delicious and hearty meal that is perfect for a cold night. It is also a great way to use up leftover vegetables. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a family favorite.
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