Lentil and Vegetable Hotpot with a Potato Topping

Nutrition per serving

Calories748 kcal
Protein31.9 g
Carbs120.5 g
Fats16.6 g
Saturated Fat2.8 g
Monounsaturated Fat9.2 g
Polyunsaturated Fat3.8 g
Sugars13 g
Fiber30.7 g
Sodium1,680 mg

Ingredients

Garlic
Onion
Carrot
Red Bell Pepper (capsicum)
White or chestnut mushrooms
Parsley
Potato, flesh and skin
Mixed Herbs
Vegetable Stock Cube
Tomato Puree
Soy Sauce (tamari)
Baby Spinach
Olive Oil
Canned Lentils
Margarine (80% fat without salt)
Dijon Mustard (Whole Grain)
Preparations
1. Preheat the oven to 220 C (430 F)

2. Peel/chop the garlic and onion.

3. Peel/dice the carrot into ½ cm cubes.

4. Dice the pepper into ½ cm cubes.

5. Coarsely chop the mushrooms.

6. Drain/rinse the lentils.

7. Roughly chop the parsley.

8. Slice the potatoes into ½ cm thick slices.

Cooking Instructions
1. In a saucepan, heat ½ a tbsp of oil over medium heat. Add the garlic, onion and gently cook for a few minutes until slightly softened. Stir in the mushrooms, pepper and carrot with a pinch of salt (optional) and pepper and cook for 3-4 minutes until tender.

2. Add the lentils with the herbs and mix together to combine. Add 175ml of water with the stock pot and stir to dissolve the stock. Add the tomato purée, mustard, soy sauce, spinach, half the parsley, a pinch of salt (optional) and pepper and stir everything together. Cover the pan with a lid and simmer for a minute to wilt the spinach.

3. Transfer the mixture to an ovenproof dish and evenly layer the potato slices over the top. Place dots of margarine over the potatoes and sprinkle over a pinch of salt (optional) and pepper. Cook near the top of the oven for about 15-20 minutes until the potatoes are almost tender.

4. Serve in a bowl with the remaining parsley sprinkled over the top.