Mushroom & Lentil Hot Pot Recipe

Mushroom & Lentil Hot Pot

Ingredients

1 onion
1 carrot
1 celery stick
3 garlic cloves
A handful of thyme
200g chestnut mushrooms
2 x 400g tins of green lentils
400g tin of chopped tomatoes
2 bay leaves
2 tbsp balsamic vinegar
500g potatoes

Prep: 15 mins | Cook: 55 mins

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Method

1. Trim, peel and finely chop the onion. Peel and dice the carrot. Dice the celery to match. Peel and finely slice or grate the garlic cloves. Pick the thyme leaves off their woody stalks. Roughly chop the mushrooms.

2. Heat 1 tbsp olive oil in a large, shallow, ovenproof pan over a medium heat. Add the onion, carrot, celery, garlic and thyme leaves and season with a pinch of salt and pepper. Fry for 5 mins, stirring occasionally, till the veg are beginning to soften. Add the mushrooms and continue to cook for a further 5 mins till the mushrooms are juicy.

3. Drain and rinse the lentils. When the mushrooms have cooked for 5 mins, stir in the lentils. Add the chopped tomatoes, bay leaves and balsamic vinegar. Stir well to mix and season again. Bring the mixture to a simmer.

4. Meanwhile, scrub the potatoes clean and slice as thinly as possible into rounds. Slide into a large bowl and pour in 1 tbsp oil and sprinkle in a good pinch of salt and pepper. Toss well till all pieces are coated.

5. Take the pan off the heat. Lightly press the mushroom and lentil mixture in the pan down till level. Arrange the slices of potato on top in an even layer. If your pan isn’t ovenproof, transfer the lentil and mushroom mixture to a baking dish, then top with the potatoes.

6. Bake for 35-40 mins, till the potatoes are golden on top and the vegetables are tender and cooked through. Remove from the oven. Spoon into 4 warm bowls and serve.