Best 3 Vegetable And Lentil Hotpot Recipes

"Vegetable and lentil hotpot" is a hearty and flavorful dish that is perfect for a cold winter's night. It is packed with vegetables, lentils, and spices, and can be easily customized to suit your own taste. This article will provide you with a step-by-step guide to making the best vegetable and lentil hotpot, as well as some tips and tricks for getting the most out of this delicious dish.

Here are our top 3 tried and tested recipes!

VEGETABLE AND LENTIL HOTPOT

Vegetable and Lentil Hotpot image

Make and share this Vegetable and Lentil Hotpot recipe from Food.com.

Provided by Stardustannie

Categories One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

5 cups asst raw vegetables, cut into 3/4-inch cubes (potato, pumpkin, sweet potato, green beans are a nice combo)
1 onion, diced
1 (440 g) can tomatoes
3/4 cup red lentil
2 cups water
2 vegetable bouillon cubes
1/2 tablespoon vegetable oil
1 tablespoon cumin
1 teaspoon coriander powder
1 teaspoon brown mustard seeds (optional)
1 teaspoon turmeric
1 teaspoon crushed garlic
1 teaspoon chili powder (optional)
1 teaspoon crushed ginger

Steps:

Heat oil and saute onion and garlic in sacuepan for 2 minutes or until onion has softened.
Add all spices and saute for a further minute or so.
Add all other ingredients and simmer covered, stirring every few minutes for about 25 minutes or until vegetables and lentils are cooked.

Nutrition Facts : Calories 181.2, Fat 3.1, SaturatedFat 0.5, Sodium 14.5, Carbohydrate 30, Fiber 6, Sugar 4.2, Protein 10.6

VEGETABLE LENTIL SOUP

Vegetable Lentil Soup image

Here's a healthy slow-cooker soup that's ideal for vegetarians and those watching their weight. Butternut squash and lentils make it hearty, while herbs and other veggies round out the flavor. -Mark Morgan, Waterford, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 4h45m

Yield 6 servings (about 2 quarts)

Number Of Ingredients 10

Ingredients

3 cups cubed peeled butternut squash
1 cup chopped carrots
1 cup chopped onion
1 cup dried lentils, rinsed
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
4 cups vegetable broth
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
2 cups frozen cut green beans (about 8 ounces)

Steps:

Place the first 8 ingredients in a 5-qt. slow cooker. Cook, covered, on low until lentils are tender, about 4 hours., Stir in tomatoes and beans. Cook, covered, on high until heated through, about 30 minutes.

Nutrition Facts : Calories 217 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 685mg sodium, Carbohydrate 45g carbohydrate (11g sugars, Fiber 8g fiber), Protein 11g protein.

SPICED MUSHROOM & LENTIL HOTPOT

Spiced mushroom & lentil hotpot image

A vegan winter warmer the whole family will love. This healthy potato-topped bake is low in calories and fat, high in fibre, and three of your 5-a-day

Provided by Katie Marshall

Categories Dinner, Main course, Supper

Time 45m

Number Of Ingredients 12

Ingredients

2 tbsp olive oil
1 medium onion, sliced
300g mini Portobello mushrooms or chestnut mushrooms, sliced
2 garlic cloves, crushed
1 ½ tsp ground cumin
1 tsp smoked paprika
2 x 400g cans green lentils, drained and rinsed (drained weight 240g)
1 tbsp soy sauce
1 tbsp balsamic vinegar
1 medium sweet potato, peeled and very thinly sliced
1 large potato, very thinly sliced
1 thyme sprig, leaves picked

Steps:

Heat oven to 200C/180C fan/gas 6. Heat half the oil in a medium saucepan. Fry the onion for 3 mins, then add the mushrooms. Cook for another 3 mins, then increase the heat and add the garlic, ground cumin and paprika, and cook for 1 min. Remove from the heat and add the lentils, soy sauce, balsamic vinegar and 100ml water. Season, then tip the mixture into a casserole dish.
Rinse the saucepan and return to the hob. Add a kettle full of boiled water and bring back to the boil over a high heat. Add the potato slices, cook for 3 mins, then drain. Arrange on top of the lentils, then brush with the remaining oil. Roast in the oven for 25 mins until the potatoes are golden, then scatter over the thyme before serving.

Nutrition Facts : Calories 312 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 13 grams sugar, Fiber 12 grams fiber, Protein 12 grams protein, Sodium 0.7 milligram of sodium

Tips:

Use a variety of vegetables. This will give your hotpot a more complex flavor and texture. Some good options include carrots, celery, potatoes, onions, leeks, and turnips.
Don't be afraid to experiment with different types of lentils. There are many different types of lentils available, each with its own unique flavor and texture. Some good options for hotpot include brown lentils, green lentils, and red lentils.
Add some spices and herbs to taste. This will help to give your hotpot a more flavorful broth. Some good options include garlic, thyme, rosemary, and bay leaves.
Simmer the hotpot for at least 30 minutes. This will allow the flavors to meld and the lentils to soften.
Serve the hotpot with a variety of toppings. This could include things like sour cream, yogurt, chopped cilantro, or grated cheese.

Conclusion:

Vegetable and lentil hotpot is a delicious and hearty meal that is perfect for a cold winter day. It is also a very versatile dish, so you can easily customize it to your own liking. With a little creativity, you can create a hotpot that is both flavorful and satisfying.

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