Vegetable and Lentil Hotpot

A healthy almost no fat dish and a great way to use up all the left over vege's in your crisper.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 5  cups  asst raw  vegetables, cut into 3/4-inch cubes (potato, pumpkin, sweet potato, green beans are a nice combo)
• 1  onion, diced
• 1 (440 g) can tomatoes
• 3⁄4 cup red lentil
• 2  cups water
• 2  vegetable bouillon cubes
• 1⁄2 tablespoon  vegetable oil
• 1  tablespoon cumin
• 1  teaspoon coriander powder
• 1  teaspoon brown mustard seeds (optional)
• 1  teaspoon turmeric
• 1  teaspoon  crushed garlic
• 1  teaspoon chili powder (optional)
• 1  teaspoon  crushed ginger

Directions

1. Heat oil and saute onion and garlic in sacuepan for 2 minutes or until onion has softened.
2. Add all spices and saute for a further minute or so.
3. Add all other ingredients and simmer covered, stirring every few minutes for about 25 minutes or until vegetables and lentils are cooked.