SEARCH RECIPES |
|
| |
|
| |
|
| |
|
SUBSCRIBE RECIPES |
|
| |
|
Subscribe FREE to receive periodic favourite recipes. |
|
|
|
|
| |
|
ASSOCIATES |
|
| |
|
| |
|
|
| |
|
Lentil Hotpot |
| |
|
| |
| Course |
Main course |
| Cuisine |
Unknown |
| Dish Type |
Non-spicy |
| Occasion |
Any |
| Submitted By |
Admin |
|
| Category |
Casseroles and Stews |
|
Method |
Saucepan |
|
Time |
-- |
|
Calories |
-- |
|
Serves |
4 |
|
|
|
|
| |
|
|
Ingredients : |
|
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 |
|
| |
|
| How to Prepare : |
|
• 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. |
|
| |
|
|
|
|
| |
|
|
|
LOGIN HERE |
|
| |
|
| |
|
ASSOCIATES |
|
| |
|
| |
|
| |
| INFORMATION |
|
|
|
| |
|
Add To Favorites
Post Comments
Email Recipe To A Friend
Print This Recipe