Potato-crusted Lentil Hot Pot

By Dr. Nicole Shortt, ND

June 24, 2011 • Recipes, Mains

Ingredients

• 1 cup red lentils
• 5 medium potatoes
• 1 tbsp oil
• 2 medium onions, chopped
• 2 medium carrots, chopped
• 5 medium ripe tomatoes, peeled and chopped (or 1 large can diced tomatoes and ½ can crushed tomatoes)
• 3 sticks celery, chopped
• 3 cloves garlic, crushed
• 1 tsp curry powder
• 1 cup vegetable stock
• 2 Tbsp chopped fresh parsley
• 2 tsp melted Earth Balance
• ¼ tsp paprika

Preparation

Add lentils to large saucepan of boiling water, bring to boil, reduce heat, simmer, uncovered for 10 minutes; drain well.  Boil steam or microwave potatoes in their skins until tender.  Allow to cool.

Heat oil in large saucepan, add onions, carrots, celery and garlic, stir over medium heat for about 5 minutes or until onions are soft. Stir in curry powder, cook for 1 minute. Add tomatoes and vegetable stock; bring to boil, reduce heat, cover, and simmer for 10 minutes. Stir in parsley and lentils; spoon into large oven proof dish (8 cup capacity).

Slice potatoes, arrange over lentil mixture.  Brush potatoes with Earth balance, sprinkle with paprika.  Bake in moderate oven for about 45 minutes or until lightly browned.  Serves 4.