Lentil vegetable hotpot
- Preparation Time: 12 minutes
- Cooking time: 35 minutes
- Serves: 6
- 3 tablespoons oil
- 1 carrot, chopped
- 450g sweet potato, cubed
- 415g can brown lentils
- 1 onion, chopped
- 6 small potatoes, halved
- 410g can Indian style tomatoes
- 1 cup sliced mushrooms
- 1 cup water
- 200g green beans, sliced
- 2 tablespoons tomato paste (no added salt)
- 10g low-salt vegetable stock cube
- Parsley to serve
- Heat oil in a large saucepan and sauté onion until soft.
- Add carrot, potato and sweet potato and sauté for 1 minute.
- Stir through tomatoes, lentils, tomato paste, water and stock cube. Bring to boil, then reduce heat and simmer for 25 minutes or until vegetables are cooked.
- Add beans and cook for a further 5 minutes or until tender. Sprinkle with chopped parsley.
- Serve with couscous or brown rice. Serves 6.
PER SERVE: 950 kilojoules; Protein 8g; Fat 4g; Saturated Fat 1g; Carbohydrate 36g; Total sugars 10g; Sodium 300mg; Potassium 995mg; Calcium 75mg; Iron 3.7mg; Fibre 8g.
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