Sunday, June 22, 2008

Lentil Hotpot

Lentil Hotpot
serves 4

1 tablespoon olive oil
1 onion, chopped
1 garlic clove, crushed
2 potatoes, diced
2 carrots, finely chopped
2 celery sticks, chopped
225g/8oz red lentils, picked and rinsed
425g/15oz canned chopped plum tomatoes
2 tablespoons tomato purée
1 bay leaf
1/2 teaspoon dried oregano
1 vegetable stock cube
salt and freshly ground
black pepper

• Heat the oil in a large heavy pan, and sweat the onion and garlic until the onion is softened. Add the potatoes, carrots, celery and lentils, and sweat for a further 2 minutes.
• Add the tomatoes, tomato purée, bay leaf and oregano, and season with salt and pepper.
• Crumble in the stock cube, and stir in 450ml/3/4pt water. Bring to the boil, then reduce the heat and simmer for 25–30 minutes until the lentils and vegetables are tender.
• Ladle the hotpot into warmed bowls, and serve immediately.

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