1 onion, finely chopped
2 carrots peeled and cut into 3cm pieces
Oil for frying
2 cloves garlic finely chopped
4 medium baking potatoes peeled
300g dried red lentils
600ml vegetable stock
400g tin of chopped tomatoes
3 tbsp soy sauce
Salt and pepper
150ml boiling water
A handful grated cheddar cheese
Recipe created by Amy Sheppard
Try this Cheesy Lentil Hotpot veggie recipe. The veggie recipe is comforting, flavourful & full of wonderful ‘meaty’ texture. Perfect for vegetarians or anyone that is trying to make small changes to their cooking.
Place the onion, carrot and a drizzle of oil into a large non-stick casserole dish that you can use on the hob and in the oven.
Fry on a medium heat for 7 minutes, stirring in the garlic for the last 2 minutes of frying. In the meantime, place the potatoes whole in a separate saucepan. Cover in cold salted water and bring to the boil.
When the water is boiling, simmer on medium heat for 12 minutes. Drain the potatoes and leave to cool.
Heat the oven to 180C
Stir the lentils into the onions before adding the vegetable stock, tinned tomatoes, soy sauce, salt and pepper.
Bring the lentils to the boil, before simmering (lid off) for 10 minutes.
Turn off the heat and stir in 150ml boiling water.
Cut the potatoes widthways into slices around 1cm thick. Arrange a single layer of the potato slices carefully over the lentils, so they overlap a little.
Sprinkle with cheese and bake in the oven for 35 minutes, or until the potato is tender and the cheese is crisp and golden brown.
Leave to rest for 5 minutes before serving.