Red Lentil Hotpot with Potato Crust

A hearty and satisfying dish featuring red lentils in a flavorful sauce, topped with a crispy potato crust.

Ingredients

¾	cup red lentils
5	medium potatoes
1	tablespoon olive oil
2	medium onions, chopped
2	medium carrots, chopped
3	stalks celery, chopped
3	garlic cloves, crushed
1	teaspoon hot curry powder
5	medium ripe tomatoes, peeled and chopped
3	tablespoons tomato paste
1	large vegetable stock cube, crumbled
1	cup water
2	tablespoons chopped fresh parsley
15	g butter, melted
¼	teaspoon paprika

Instructions

• 1. Begin by adding red lentils to a large saucepan of boiling water. Bring it to a boil, then reduce the heat and let it simmer uncovered for 10 minutes.
  2. Once done, drain the lentils well.
  3. Boil or steam the medium potatoes in their skins until they are tender. Set them aside for later.
  4. In a large saucepan, heat olive oil and add chopped onions, carrots, celery, and crushed garlic.
  5. Continue to stir over medium heat for about 5 minutes, until the onions are soft and translucent.
  6. Stir in hot curry powder and cook for an additional 1 minute.
  7. Add the peeled and chopped tomatoes, crumbled vegetable stock cube, water, and tomato paste.
  8. Bring the mixture to a boil, then reduce the heat and cover the saucepan.
  9. Allow the mixture to simmer for 10 minutes or until the vegetables are just tender.
  10. Stir in chopped fresh parsley and the cooked lentils.
  11. Spoon the mixture into a large ovenproof dish with about an 8 cup capacity.
  12. Slice the cooked potatoes and arrange them over the lentil mixture.
  13. Brush the potato slices with melted butter, sprinkle with paprika, and bake in a moderate oven (190C) for approximately 50 minutes until the crust is golden brown.

Jul 20, 2024