Lentil and Root Vegetable Hot Pot
A classic comfort dish with a meat free make over
Vegetarian
Ingredients
Lentil and Root Vegetable Hot Pot
−
+
£63.03
Step 1
Sunflower oil
/ml
60.0 ml
0%
Onions
/g
300.0 g
0%
Chestnut mushrooms
/g
600.0 g
0%
Carrots
/g
300.0 g
0%
Turnip
/g
300.0 g
0%
Celeriac
/g
200.0 g
0%
Green lentils
/kg
1.0 kg
0%
Tinned tomatoes
/g
400.0 g
0%
Reduced Salt Soy Sauce
/ml
80.0 ml
0%
Red wine
/ml
200.0 ml
0%
Knorr® Professional Vegetable Paste Bouillon 1kg
/g
22.0 g
0%
Water
/ml
700.0 ml
0%
Lemon zest
/g
3.0 g
0%
Thyme
/g
3.0 g
0%
Step 2
Sweet potato
/g
600.0 g
0%
Potatoes
/g
600.0 g
0%
/
Step 1
-
Sunflower oil 60.0 ml
-
Onions 300.0 g
-
Chestnut mushrooms 600.0 g
-
Carrots 300.0 g
-
Turnip 300.0 g
-
Celeriac 200.0 g
-
Green lentils 1.0 kg
-
Tinned tomatoes 400.0 g
-
Reduced Salt Soy Sauce 80.0 ml
-
Red wine 200.0 ml
-
Water 700.0 ml
-
Lemon zest 3.0 g
-
Thyme 3.0 g
Step 2
-
Sweet potato 600.0 g
-
Potatoes 600.0 g
Preparation
-
Step 1
- Heat half of the oil in a large thick bottom pan.
- Sweat the onion and carrot for 3 mins, then increase the heat and add the mushrooms. Cook for another 3 mins.
- Add the turnip, celeriac add the KNORR Professional Garlic puree and cook for 1 min.
- Add the lentils and cook for 1 minute.
- Add the chopped tomatoes, tomato puree, soy sauce, red wine and made up bouillon with water.
- Simmer for 20 minutes until the lentils are cooked and sauce is reduce to thicken.
- Stir in the thyme leaves and lemon zest.
- Pour the mixture into a casserole dish.
-
Step 2
- Arrange the slices potatoes on top of the lentils, then brush with the remaining oil.
- Roast in the oven for 15 mins until the potatoes are golden.
- Serve
