Lentil & Vegetable Hot Pot


This yummy vegetarian dish it will nourish your body and taste fantastic. Lentils are a high fibre and nutrients that will keep you feeling full for a long time. They’re high in protein, folate, manganese and iron, which is great for vegetarians and people who are simply health conscious.

This is a great dish to cook in bulk and freeze. Take it to work, reheat and eat.  This recipe was provided by Hello Fresh a whole food company, that creates delicious food boxes and recipes that gets delivered straight to your home. Leave a comment below and let me know if you like it?


Serves 2 Ingredient
1 Garlic Clove, chopped
1 Onion, chopped
1 Carrot, chopped
½ Red Pepper, chopped
½ punnet Chestnut Mushrooms, chopped
1 tin Lentils
½ bunch Flat Leaf Parsley, chopped
1 pack Potato, sliced
1½ tsp Provençal Herbs
200ml Water
1 Vegetable Stock Pot
1 tbsp Tomato Purée
1 tbsp Soy Sauce
2 tsp English Mustard
2 handfuls Baby Spinach
30g Butter
30g Cheddar Cheese



Step 1. Pre-heat your oven to 220 degrees. Peel and chop the garlic (or use a garlic press if you have one)Peel the onion, cut in half through the root and chop into small ½cm cubes. Cut the top and bottom off the carrot, then peel and chop into ½cm cubes. Remove the core from the red pepper and chop into 1cm cubes. Roughly chop the mushrooms. Drain and rinse the lentils. Roughly chop the parsley. Cut the potato (no need to peel) into very thin ½cm thick slices (you need them to be thin so they bake properly in the oven).

Step 2. Heat a splash of oil in a saucepan over a medium heat. Add your onion and fry gently for 4-5 mins until slightly soft. Add your carrot, pepper and mushrooms, along with pinch of salt and a good grind of black pepper and fry veggies for a further 5 mins or until soft. Add your garlic and cook for 1 more minute.

Step 3. Next, add your lentils and the herbs into the pan and stir well. Pour the water (amount specified in the ingredient list) along with the vegetable stock pot. Add the tomato purée, soy sauce, mustard, spinach, and half of your parsley. Stir together. Cover with a lid and allow it to simmer for 3-4 mins. Tip: It might look like a lot of spinach initially but it will wilt down!

Step 4. Transfer the mixture from the saucepan into a large ovenproof dish. Layer your potato slices over the top, trying not to overlap them too much, so that they all cook at the same rate. Dot your potato with the butter. Season it with a few grinds of black pepper and place it onto the top shelf of your oven for 20-25 mins. Tip: The potato will slightly submerge into the sauce as it cooks, this is perfectly fine! Tip: If you have too much potato to put on top, don’t worry… you don’t have to use it all!

Step 5. While your hotpot is in your oven, grate the cheese. Remove your hotpot (once the 25 mins are up) and turn your grill to high. Scatter your cheese over your hotpot and place it under your grill for a further 5 mins, or until your cheese has melted.

Step 6. Serve as much as you can handle in a large bowl and garnish with your remaining parsley. Enjoy!

For more recipes or to order delicious meals to your home visit Hello Fresh


Nutrition per single serve

708kcal, 30g Protein, 105g Carbs, 20g Fat,








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