Vegetarian Lentil Hotpot

Having at least one meat free meal a week is great for gut health. Introducing more lentils and pulses into your diet has amazing health benefits and provides a great plant protein alternative to animal protein. The combination of soluble and insoluble fibre in this dish is great for bowel function and feeds your beneficial gut microbes. The perfect meal to prepare ahead and portion off for lunch or quick dinners.

Serves 4

Ready in 60 mins

Ingredients

• Extra virgin olive oil spray

• 1 large onion (red or brown), finely diced

• 2 large carrots, diced

• 2 celery sticks, sliced

• 1/4 head cauliflower, chopped

• 2 gloves of garlic, crushed

• 1 tsp curry powder

• 1 tsp cumin

• 1 tsp paprika

• 400g tinned tomatoes

• 400g tinned or 300g cooked lentils, drained and rinsed

• 400g four-bean mix or 400g chickpeas, drained and rinsed

• 1/2 cup vegetable stock, salt reduced

• 1/2 cup frozen peas

• 4 potatoes, sliced and steamed

• green beans to serve

Step by Step Instructions

Step 1

Thinly slice potatoes and steam for 5 minutes until tender. Place aside to cool. Preheat oven to 200 degrees Celsius.

Step 2

In a heavy base pan, heat extra virgin olive oil over medium heat. Add the onion, carrots, celery and cauliflower and cook, stirring for 5 minutes or until soft. Add garlic, curry powder, cumin and paprika and stir for 30 seconds until fragrant.

Step 3

Stir in tomatoes, lentils and beans. Add stock and bring to a simmer. Simmer for 5 minutes.

Step 4

Spoon lentil mix into baking dish. Carefully layer sliced potato, overlapping to cover lentil mix and spray with extra virgin olive oil and sprinkle with additional paprika.

Step 5

Bake in preheated oven for 35-40 minutes until potatoes are golden. Serve with steamed green beans