Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Workshops 12 month plans only. Offer ends 25/11/24. See terms.
Join now
Lentil and vegetable hotpot

Lentil and vegetable hot pot

3
Points®
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
4
Difficulty
Moderate
Perfect for those cold winter nights, this hotpot is simple to make and super delicious.

Ingredients

Olive oil

1 tbs

Brown onion

1 medium, finely chopped

Garlic

2 clove(s), crushed

Canned diced tomatoes

400 g, (1x400g can)

Vegetable stock, liquid, salt-reduced

2 cup(s), (500ml)

Butternut pumpkin

400 g, peeled, cut into 1.5cm cubes

Lentils, canned, rinsed, drained

1 400g can, (1 x 400g can)

Cauliflower

250 g, cut into florets

Kale

100 g, chopped

Grated parmesan cheese

2 tbs

Instructions

  1. Heat the oil in a large saucepan over medium heat. Cook the onion, stirring, for 4 minutes or until softened. Add the garlic and cook for 1 minute or until fragrant.
  2. Add the tomato, stock and pumpkin. Cover and bring to the boil. Cook, partially covered, for 8 minutes or until the pumpkin is tender. Stir in the lentils and cauliflower and cook for 5 minutes or until the cauliflower is just tender.
  3. Stir in the kale and cook for 1 minute or until wilted. Serve sprinkled with parmesan.

Notes

SERVING SUGGESTION: 1 medium wholemeal bread roll per serve.

You might like

You might like