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    You are in: Home / Recipes / Potato-Crusted Lentil Hotpot Recipe
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    Potato-Crusted Lentil Hotpot

    Potato-Crusted Lentil Hotpot. Photo by Sarah_Jayne

    1/5 Photos of Potato-Crusted Lentil Hotpot

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 40 mins

    25 mins

    1 hr 15 mins

    VegeMight's Note:

    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.

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    Units: US | Metric


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

    Ratings & Reviews:

    • on December 31, 2013


      Long time to make but only because the lentils I had were brown. I started out getting the lentils ready (per other reviewers saying it took longer)-- so I boiled them for about 20 minutes until they were tender. I cut the onions, carrots, celery and garlic and then did the tomatoes. I would wait to do the potatoes until you're absolutely ready to put them in (I did those right away and they just sat for awhile...)<br/><br/>I had to check 190 C is 375ish F-- so I just put it to 380 and put it in for 50 minutes. It was DELICIOUS. I also doubled the curry and no one (who minds heat) said it was too hot. We also subbed part tomato (since really... it's out of season, but we had some lying around) with tomato sauce. Perfect for a cold night!

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    • on November 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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    • on March 09, 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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    Read All Reviews (13)


    Nutritional Facts for Potato-Crusted Lentil Hotpot

    Serving Size: 1 (655 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 469.1
    Calories from Fat 72
    Total Fat 8.0 g
    Saturated Fat 2.7 g
    Cholesterol 8.0 mg
    Sodium 192.4 mg
    Total Carbohydrate 86.7 g
    Dietary Fiber 14.5 g
    Sugars 11.9 g
    Protein 17.5 g

    The following items or measurements are not included:

    vegetable stock cubes

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