This cheesy lentil hotpot is brimming with umami from the combination of earthy chestnut mushrooms and lentils. Topped with a layer of potatoes and cheese, this one is so moreish, it's sure to become a family favourite.
Prep
10 min
Cook
35 min
Serves
2
Difficulty
Easy
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Ingredients
red onion 1 (diced)
garlic cloves 3 (crushed)
chestnut mushrooms 200 g (chopped)
carrot 2 (grated)
frozen peas 1 cups
dried rosemary 1 tsp
dried thyme 1 tsp
bay leaf 2
tinned lentils 1 (drained)
chopped tomatoes 1
tamari 2 tbsp
baking potatoes 1 (sliced)
grated vegan cheese 125 g
Method
Preheat the oven to 220°C/200°C fan/gas mark 7.
Firstly, dice the onion, chop the mushrooms and grate the carrots.
Heat a dash of oil in a pan on a medium heat, add the onion, crushed garlic, mushrooms and carrot and fry together for 2-3 minutes.
Stir in the frozen peas, dried herbs, bay leaves, drained lentils, chopped tomatoes and tamari stir together and allow to simmer.
Meanwhile thinly slice the large potato and cook in *boiling salted water for 2-3 minutes to soften. Drain and scatter the potato slices on top of the lentil mix**.
Finally, top with the grated cheese (you can use vegan cheese if you prefer) and bake for 25 minutes. Then plate up and enjoy!
