Lentil and Vegetable Hot Pot

Now Is The Time: Embrace Plant Based Cooking

So, there isn’t a lot of meat in the supermarkets at the moment. People have gone a bit crazy filling their freezers. Perhaps now is a good time to eat a diet with a higher percentage of plant based ingredients. Fruit and vegetables are apparently readily available. Make the most of that. That’s what I decided last night. We do eat a lot of plant based meals already but I have ramped it up a little and wanted to share Lentil and Vegetable Hot Pot with you.

A Delicious Lentil and Vegetable Hot Pot Made With Homemade Stock

Recently, Ina Garten posted a similar recipe on Instagram and I took inspiration. This stew was made with homemade stock. I had a turkey neck in the freezer which needed to be used and I created a delicious stock by adding it to a pot with onion, celery and carrot and 6 cups of water. I also added thyme and celery leaves.

After cooking the stock for a couple of hours and reducing the liquid I added two cups of green lentils, some tinned tomatoes and half a butternut pumpkin (squash). The result was simply delicious and I made enough for dinner for 5 people and lunch the next day. My teenage daughter commented ‘This slop is delicious!’ which about sums it up. I love the brashness of youth!

If you want a completely plant based meal, make this Lentil and Vegetable Hot Pot with vegetable stock. See my recipe for vegetable stock in a previous post for Tomato Soup.

Homemade, plant based and delicious!

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Lentil and Vegetable Hot Pot

Delicious, plant based goodness.

Course Main Course

Keyword Lentil and Vegetable Hot Pot

Prep Time 2 hours

Total Time 2 hours

Servings 10

Author Jane Georgiades

Ingredients

Homemade Poultry Stock

• 1 carrot diced
• 1 turkey neck or chicken pieces
• 1 onion chopped
• 2 sticks celery sliced

Hot Pot

• 4 cups poultry or vegetable stock homemade
• 2 cups green lentils
• 1/2 butternut pumpkin (squash)
• 2 400g tins diced tomatoes

Instructions

Stock

1. Add a little oil to a large. pot then briefly fry the turkey neck or chicken bones. Then add carrot, celery, onions, thyme, celery leaves and 6 cups of water. Bring to the boil then simmer until reduced in volume.

Lentil and Vegetable Hot Pot

1. Add the lentils, pumpkin and diced tomatoes to the homemade stock and cook until the liquid is absorbed and the hot pot is thickened. Serve with a little yoghurt.