Vegetable and Lentil Hotpot

From: Laughing in the Kitchen

On Nov 15, 2009

This is great! I am really digging it right now...especially with added dollops of plain yogurt. I went with a combo of sweet potato, orange bell pepper, celery, and carrot. Also used veggie stock. I think next time I will opt for fresh ginger since I prefer that taste to the powdered stuff. Really good, well-spiced recipe! Thanks so much

From: rmarcella56

On Mar 7, 2009

I adored this dish and the only change I made was to use fresh ginger rather than crushed. It's great with almost any vegetables that you enjoy and very good on a diet too.

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.