Potato-Crusted Lentil Hotpot

From: Sarah_Jayne

On Nov 3, 2008

We just finished eating this and my husband enjoyed it enough to have two massive helpings. I also cut corners and did the rinsed lentils in the same pot as the veggies and that worked fine and saved me a dish. To save some fat I used a cooking spray to soften the vegetables instead of oil and again on top of the potatoes instead of butter. Like others, I used a can of tomatoes because I am lazy and it is actually cheaper. We actually thought that once everything was dished out it almost tasted a bit like a slightly spicy vegetarian 'corn beef' hash. Made for Healthy tag.

From: Taramsl

On Jun 21, 2008

This was a hit at my house, even with my notoriously picky DH and DS (especially when it comes to veggies). This has a really good flavor. I used a can of tomatoes, and olive oil on top of potatoes

From: PetalPower

On Jun 23, 2006

This is a staple in our house - especially in winter. I have always made it with the addition of an eggplant/aubergine after the onions have browned. It is so good I can't imagine it without eggplant. I always use tinned tomatoes and way more spices than the recipe calls for as well (1 or 2 tbs!). Fantastic recipe!!!! Super easy!!

From: Stardustannie

On May 18, 2005

A tasty low fat vegetarian dish. I ommited steps 1 & 2 and just rinsed my lentils and add them with the other ingredients in step 7 and added a little more water. As tomatoes aren't great here at the moment I used a tin of tomates instead, I also didn't bother adding the stock cube. All in all a tasty dish.