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Vegetable and Lentil Hot Pot

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  • 490 Calories
  • Cook 40 Mins
  • Serves 4

Vegetable and Lentil Hot Pot

Ingredients

  • 1 tbsp olive oil
  • 1 onion, diced
  • 1 garlic clove, crushed
  • 1 carrot, peeled and diced
  • 1 celery stalk, diced
  • 450g brown lentils
  • 1 litre of vegetable stock
  • 1 14oz tin of chopped tomatoes
  • 1 tsp smoked paprika
  • 1 tsp mild chilli powder
  • 1 tsp ground cumin
  • ½ tsp sea salt and ¼ tsp of black pepper
  • 150g baby spinach
  • 2 tbsp parmesan cheese (optional)
  • Crusty bread/gluten free bread to serve

          How to Make It

          Heat the oil in a saucepan. 

          Add the onion, garlic, carrot and celery and stir over a low heat for 6-7 minutes until soft. 

          Add the lentils, stock, chopped tomatoes, smoked paprika, chilli powder, cumin, salt, pepper and 500ml water and bring to a boil. 

          Simmer gently for 25 minutes until the lentils are very tender.  

          Stir the spinach into the hot pot and simmer until just wilted.

          Serve between 4 bowls and sprinkle the parmesan cheese over the top.  Serve with warm bread.

           

          Ingredients

          • 1 tbsp olive oil
          • 1 onion, diced
          • 1 garlic clove, crushed
          • 1 carrot, peeled and diced
          • 1 celery stalk, diced
          • 450g brown lentils
          • 1 litre of vegetable stock
          • 1 14oz tin of chopped tomatoes
          • 1 tsp smoked paprika
          • 1 tsp mild chilli powder
          • 1 tsp ground cumin
          • ½ tsp sea salt and ¼ tsp of black pepper
          • 150g baby spinach
          • 2 tbsp parmesan cheese (optional)
          • Crusty bread/gluten free bread to serve

                  How to Make It

                  Heat the oil in a saucepan. 

                  Add the onion, garlic, carrot and celery and stir over a low heat for 6-7 minutes until soft. 

                  Add the lentils, stock, chopped tomatoes, smoked paprika, chilli powder, cumin, salt, pepper and 500ml water and bring to a boil. 

                  Simmer gently for 25 minutes until the lentils are very tender.  

                  Stir the spinach into the hot pot and simmer until just wilted.

                  Serve between 4 bowls and sprinkle the parmesan cheese over the top.  Serve with warm bread.

                   

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