Vegetable and Lentil Hotpot

From: Sadieveggirl

On Jun 4, 2008

This was great, I think I overestimated 5 c of raw veggies, but I added some extra water and bouillon and it turned out great. I used sweet potatoes, yams, carrots, and green beans. Even the picky kids liked it.

From: Frugal Fifer

On Mar 10, 2008

What a lovely easy dish to make. I used low fat cooking spray rather than the oil so it would fit in with my eating plan. I had never had lentils in anything other than soup and will certainly make this dish again. Like most things it tasted even better the second day, especially when served with a dollop of very low fat fromage frais and chopped fresh corriander. Delicious.

From: Anne La Quebecoise

On Dec 13, 2005

Very good indian-style dish. Extremely easy to fix and convenient! I used two red potatoes, half a butternut squash, a red bell pepper, some brocoli and a big carrot (diagonally sliced ; make thin slices, no more than 1/4'' thick, otherwise they will take longer to cook than the other veggies). My stew took about 40 minutes to cook. I think the addition of salt was necessary to bring out all the flavours. It also tasted better after standing for a while, so if you can, make this a little in advance and keep it warm at minimum heat until you serve it or make ahead and reheat. I served it with chopped cilantro and a dollop of yogourt - I recommand it but it is not essential to enjoying this dish. Thank you for posting!

From: windhorse23

On Apr 5, 2008

I wasn't expecting much. I've tried a lot of highly-rated recipes lately that were pretty disappointing. So the fact that this one was so enjoyable was a happy surprise. I used a potato, sweet potato, parsnips, carrots and green beans. Instead of red lentils I used green, because I had an open package I wanted to use up. I used ginger paste for the ginger. And I used homemade vegetable broth instead of the bouillon. I did add some salt. Very very tasty and easy recipe.