Recipe by VegeMight
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.
Top Review by wisconsincheddar28
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!
- 3⁄4 cup red lentil
- 5 medium potatoes
- 1 tablespoon olive oil
- 2 medium onions, chopped
- 2 medium carrots, chopped
- 3 stalks celery, chopped
- 3 garlic cloves, crushed
- 1 teaspoon hot curry powder
- 5 medium ripe tomatoes, peeled and chopped
- 3 tablespoons tomato paste
- 1 large vegetable stock cube, crumbled
- 1 cup water
- 2 tablespoons chopped fresh parsley
- 15 g butter, melted
- 1⁄4 teaspoon paprika
Directions See How It's Made
- 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.