Enjoy this tasty lentil hot pot made with lentils, mushrooms and vegetables in a rich gravy served over a creamy potato mash.
A great winter warming meal, simple and easy to prepare, full of flavour.
Lentils are high in protein, fibre, rich in magnesium, iron and antioxidants. Lentils are legumes. They come in various colours and are round in shape. Because lentils are small they do not have to be soaked before cooking. The puy or French green lentil used in this recipe are firm in texture and so keep their shape when cooked.
INGREDIENTS
1 cup dried lentils, brown or green puy lentils
2-3 cups water
1 1/2 chicken like massel stock cubes
2 tablespoon grapeseed or light cooking oil ( oil free, lightly steam vegetables or sauté in a little water)
1 cup diced carrot
1 cup diced zucchini
1 cup onion finely chopped
1 cup finely chopped portobello or flat mushroom
1 large tomato, diced small
1/4 - 1/2 teaspoon vegeta, (vegetable seasoning)
1/2 teaspoon turmeric, (optional)
1/4 - 1/2 teaspoon chilli powder (optional)
2 tablespoon cornflour
1kg or 4 to 5 large potatoes (organic dutch cream are my favourite)
METHOD
(1) Rinse lentil in cold running water.
*Place lentils and massel stock cube in a pot cover with water.
*Bring to a boil, turn down heat and simmer until tender approximately 45 minutes. *When lentils are cooked remove from heat and set aside, do not drain. The liquid from the lentils will be used to make the gravy.
(2) Heat a pan add oil (oil free add about 1/4-1/2 cup water to sauté vegetables in) then add carrot, zucchini, onion, mushroom, tomato and vegetable seasoning. Cook until vegetables are just tender about 3-4 minutes.
(3) Add lentils with liquid to the pan of vegetables, stir and heat through.
(4) Mix cornflour with a little water to form a paste, add to lentils and stir through to thicken, add more water for a thinner consistency.
*Adjust seasoning according to your taste, then set aside.
POTATO MASH
(1) Peel and roughly chop potato. Add to a saucepan, cover with water and add 1/2 teaspoon of salt.
*Bring potatoes to a boil, turn down heat to low and cook until tender, drain the water.
*Mash potato with a little plant milk (optional) until smooth and creamy, season with salt to taste.
ASSEMBLY
Place mashed potato on a serving plate, top with lentil delight. Serve with a fresh garden salad.
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