Lentil hot pot

Yield: 4 Servings

Measure Ingredient
1 Onion; chopped
1 Garlic clove; crushed
2 mediums Potatoes; peeled and diced
2 Carrots; finely chopped
2 Celery sticks; chopped
8 ounces Red lentils
1 can (400g) chopped tomatoes
2 tablespoons Tomato puree
1 Bay leaf; plus extra to garnish
½ teaspoon Dried oregano
1 Vegetable stock cube
Salt and freshly ground
Black pepper
Warmed pitta bread; to serve

1 Disolve the stock cube in 450 ML water and pour a little of this into a large pan and fry the onion and garlic until the onion is softened. Add the potatoes, carrots, celery and lentils and fry for a further 1-2 minutes.

2 Add the tomatoes, tomato pur‚e, bay leaf and oregano; season to taste.

Pour in the rest of the stock.

3 Bring to the boil, then simmer for 25-30 minutes. Ladle into warm bowls, garnish with bay leaves and serve with warmed pitta.

Adapted from "BBC Good Food Magazine" Posted to fatfree digest by "andy&shell" <andy.shell@...> on Dec 3, 1998, converted by MM_Buster v2.0l.

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