Potato-crusted Lentil Hotpot

Total Time: 1 hr 40 mins Preparation Time: 25 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 4
• 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

Recipe

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