SPICED MUSHROOM & LENTIL HOTPOT
A vegan winter warmer the whole family will love. This healthy potato-topped bake is low in calories and fat, high in fibre, and three of your 5-a-day
Provided by Katie Marshall
Categories Dinner, Main course, Supper
Time 45m
Number Of Ingredients 12
Steps:
- Heat oven to 200C/180C fan/gas 6. Heat half the oil in a medium saucepan. Fry the onion for 3 mins, then add the mushrooms. Cook for another 3 mins, then increase the heat and add the garlic, ground cumin and paprika, and cook for 1 min. Remove from the heat and add the lentils, soy sauce, balsamic vinegar and 100ml water. Season, then tip the mixture into a casserole dish.
- Rinse the saucepan and return to the hob. Add a kettle full of boiled water and bring back to the boil over a high heat. Add the potato slices, cook for 3 mins, then drain. Arrange on top of the lentils, then brush with the remaining oil. Roast in the oven for 25 mins until the potatoes are golden, then scatter over the thyme before serving.
Nutrition Facts : Calories 312 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 13 grams sugar, Fiber 12 grams fiber, Protein 12 grams protein, Sodium 0.7 milligram of sodium
POTATO-LENTIL STEW
Jam-packed with veggies, this main-dish soup equals a meal the whole family will love. Serve with a loaf of your favorite bread and dinner's done! -Krista Goodwin, Ypsilanti, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings (2-1/2 quarts).
Number Of Ingredients 14
Steps:
- In a Dutch oven, saute onion and carrots in oil for 3 minutes. Add the chili powder, garlic, cumin and oregano; cook 1 minute longer., Stir in broth and lentils. Bring to a boil. Reduce heat; cover and simmer for 20 to 22 minutes or until lentils are tender. Stir in the tomatoes, potatoes, beans, salt and pepper. Return to a boil. Reduce heat; cover and simmer 10-15 minutes longer or until potatoes are tender.
Nutrition Facts : Calories 295 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1478mg sodium, Carbohydrate 56g carbohydrate (6g sugars, Fiber 16g fiber), Protein 15g protein.
RATATOUILLE HOTPOT
A classic French vegetarian casserole, oven-baked with a cheesy potato gratin topping for great texture
Provided by Good Food team
Categories Dinner, Main course
Time 1h55m
Number Of Ingredients 13
Steps:
- Heat the oil in a shallow flameproof casserole dish or pan. Add the onions and cook for 2 mins, then tip in the garlic, peppers, courgettes and aubergine. Cook over a medium heat for 10 mins (adding a splash of water if the dish looks dry), until the vegetables are soft.
- Stir in the tomatoes and 4 tbsp water. Season well. Cover and leave to bubble gently for 15 mins. Heat oven to 180C/160C fan/gas 4.
- Meanwhile, tip the potato slices into a bowl. Season with salt, pepper and the nutmeg, then pour over the cream. Toss everything to coat. Remove the casserole dish from the heat and stir in the basil. Lay the potato slices on top of the ratatouille, creating a spiral pattern, then pour over any remaining cream. Place in the oven, uncovered, for 40 mins.
- Remove from the oven and increase heat to 200C/180C fan/gas 6. Scatter over the cheese and bake for a further 20 mins until golden and bubbling. Serve with salad, if you like.
Nutrition Facts : Calories 512 calories, Fat 32 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 16 grams sugar, Fiber 8 grams fiber, Protein 15 grams protein, Sodium 0.5 milligram of sodium
POTATO-CRUSTED LENTIL HOTPOT
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.
Provided by VegeMight
Categories Grains
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Add lentils to a large saucepan of boiling water; bring to the boil, then reduce heat and simmer uncovered for 10 minutes.
- Drain well.
- Boil or steam potatoes in their skins until tender. Set aside.
- Heat oil in large saucepan; add onions, carrots, celery and garlic.
- Stir over medium heat for about 5 minutes, until onions are soft and translucent.
- Stir in curry powder; cook for 1 minute.
- Add tomatoes, crumbled stock cube, water and tomato paste.
- Bring to the boil; reduce heat and cover.
- Allow to simmer for 10 minutes, or until veges are just tender.
- Stir in the parsley and lentils.
- Spoon into large ovenproof dish |(about 8 cup capacity).
- Slice potatoes and arrange over lentil mixture.
- Brush potatoes with butter, sprinkle with paprika and bake in moderate oven (190C) for about 50 minutes.
Nutrition Facts : Calories 469.2, Fat 8.1, SaturatedFat 2.7, Cholesterol 8, Sodium 192.5, Carbohydrate 86.7, Fiber 14.6, Sugar 11.9, Protein 17.5
STUFFED POTATOES WITH LENTIL CHILI
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F. Prick the potatoes with a fork and microwave until tender, 15 to 20 minutes. Transfer to the oven rack and bake until soft, about 15 minutes.
- Meanwhile, finely chop the red onion. Put 2 tablespoons chopped onion in a small bowl; cover with cold water and let soak 10 minutes. Drain, pat dry and set aside for topping. Chop the poblano and grate the carrot.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the remaining red onion, the poblano and carrot; season with salt and pepper. Cook, stirring occasionally, until tender, about 5 minutes. Stir in the lentils, chili powder and cumin; cook until the spices are toasted, about 1 minute. Add the tomato paste and cook, stirring, until the vegetables are coated. Stir in the tomatoes and their juices, 1 1/2 cups water and a large pinch of salt. Simmer, stirring occasionally, until thickened slightly, about 10 minutes.
- Split the potatoes open. Drizzle with the remaining 1 tablespoon olive oil and season with salt and pepper. Fluff the flesh with a fork. Sprinkle with half the cheese, then top with the chili. Sprinkle with the remaining cheese and the reserved red onion.
Nutrition Facts : Calories 520, Fat 20 grams, SaturatedFat 7 grams, Cholesterol 28 milligrams, Sodium 803 milligrams, Carbohydrate 67 grams, Fiber 13 grams, Protein 20 grams, Sugar 9 grams
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