Vegetable Hotpot

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READY IN: 1hr 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • preheat oven to gas mark 6.
  • cook carrots and leek over low heat covered with 2 tablespoons oil for ten minutes, stir in flour and cook for 30 seconds.
  • stir in water and heat until thickened.
  • add courgettes, red pepper, hersb, lentils and butterbeans, heat until almost simmering and then pour into a casserole dish.
  • arrange potatoe slices on the top brush with oil and cook for 20 minutes uncover and cook for another 50 minutes or until golden on top.
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