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Sweet Potato, Spinach & Lentil Hot Pot
Cosy and comforting, this bean and vegetable-rich hot pot is a delicious vegetarian version of a classic dish. The filling combines red kidney beans, green lentils and pot veg spiced with smoked paprika and enriched with a swirl of cream. They're topped with a golden layer of sweet potatoes and baked until golden. A satisfying way to add more plants to your meals.
Ingredients
- 500g sweet potatoes
- 1 onion
- 3 garlic cloves
- 200g carrots
- 2 celery sticks
- A handful of thyme
- 400g tin of red kidney beans
- 400g tin of green lentils
- 2 tsp smoked paprika
- 1 vegetable stock cube
- 250ml double cream
- 100g baby leaf spinach
Prep: 20 mins | Cool: 35 mins
Method
1. Scrub the sweet potatoes. Slice them into ½cm-thick rounds (no need to peel unless you prefer to). If you have a mandoline or a slicing attachment on your food processor, use that to save time. Scoop the sweet potatoes into a large bowl, cover with cold water and set aside.
2. Peel the onion and thinly slice it. Peel the garlic cloves and crush or finely chop them. Scrub the carrots and finely dice them. Dice the celery sticks to match. Pick the thyme leaves off the woody stalks.
3. Place an ovenproof casserole dish on a medium heat. Add 1 tbsp olive oil and the onion, carrots, celery and thyme leaves. Season with a generous pinch of salt and pepper, pop on a lid and fry, stirring often, for 10 mins till the veg have started to soften and pick up some colour. If they brown too quickly or start
to catch, turn the heat down and add 2-3 tbsp water.
4. While the veg cook, drain and rinse the red kidney beans and green lentils.
5. When the veg are soft, add the garlic and smoked paprika and cook for 2 mins till aromatic. Dust in the vegetable stock powder. Tumble in the kidney beans and green lentils. Stir to combine. Pour in the double cream and add 100ml water. Add the baby leaf spinach and gently stir till wilted. Taste and adjust the seasoning. Take off the heat.
6. Drain the sweet potatoes. Arrange them on top of the veg to make a lid. Brush with 1 tbsp olive oil. Slide the dish into the oven and bake for 30-35 mins.
7. When the hot pot is golden brown and bubbling, take it out of the oven. Let it rest for 5 mins. Divide the hot pot between 4 warm bowls and serve.
8. Get Ahead
You can slice the potatoes the night before you want to cook the hot pot and store them in a bowl or pan of water, covered, somewhere cool.
You can slice the potatoes the night before you want to cook the hot pot and store them in a bowl or pan of water, covered, somewhere cool.
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