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Nutrition Facts
Serving Size 1 (654g) Recipe makes 4 servings The following items or measurements are not included below: vegetable stock cubes
Calories 469
Calories from Fat 72		(15%)
Amount Per Serving		%DV
	Total Fat 8.1g	12%
	Saturated Fat 2.7g	13%
	Monounsaturated Fat 3.6g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 8mg		2%
Sodium 192mg		8%
Potassium 2101mg		60%
Total Carbohydrate 86.7g		28%
	Dietary Fiber 14.6g	58%
	Sugars 11.9g
Protein 17.5g		35%
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Potato-Crusted Lentil Hotpot

Recipe #120636 | 1¾ hours | 25 min prep | add private note

⁽¹²⁾ RATE IT NOW Print Recipe

By: VegeMight
May 5, 2005

This is a fave in our household. Very hearty and warming on a frosty winter night. Affectionately known as 'hippy hotpot'. I chop the veges finely to ensure even cooking.

SERVES 4 (change servings and units)

Ingredients

3/4 cup red lentil
5 medium potatoes
1 tablespoon olive oil
2 medium onions, chopped
2 medium carrots, chopped
3 stalks celery, chopped
3 garlic cloves, crushed
1 teaspoon hot curry powder
5 medium ripe tomatoes, peeled and chopped
3 tablespoons tomato paste
1 large vegetable stock cube, crumbled
1 cup water
2 tablespoons chopped fresh parsley
15 g butter, melted
1/4 teaspoon paprika

Directions

1
Add lentils to a large saucepan of boiling water; bring to the boil, then reduce heat and simmer uncovered for 10 minutes.
2
Drain well.
3
Boil or steam potatoes in their skins until tender. Set aside.
4
Heat oil in large saucepan; add onions, carrots, celery and garlic.
5
Stir over medium heat for about 5 minutes, until onions are soft and translucent.
6
Stir in curry powder; cook for 1 minute.
7
Add tomatoes, crumbled stock cube, water and tomato paste.
8
Bring to the boil; reduce heat and cover.
9
Allow to simmer for 10 minutes, or until veges are just tender.
10
Stir in the parsley and lentils.
11
Spoon into large ovenproof dish |(about 8 cup capacity).
12
Slice potatoes and arrange over lentil mixture.
13
Brush potatoes with butter, sprinkle with paprika and bake in moderate oven (190C) for about 50 minutes.

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Featured Reviews for This Recipe

From: Sandy in California

On Nov 21, 2009

This was good. Easy to put together and pretty tasty. I did increase the curry as others had mentioned, and used tinned tomatoes. I like the basics of the recipe, but for my own tastes I think I will modify the seasonings a bit.

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From: dimensionally transcendental

On Mar 9, 2009

Easy and tasty. It looked like vomit while it was being made and hubby and I were both suprised by just how yummy it was. Well worth it. I used twice the amount of curry powder (Garam Masala) and used tinned toms instead of fresh. The only thing stopping it being a five is that it wasn't really satisfying enough for a dinner - next time we will have it for lunch or serve it with some garlic bread and good quality meat sausage (obviously we aren't vegetarians).

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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!!

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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.

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