Lentil hot pot (Pinch of nom)

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Ingredients
https://pinchofnom.com/recipes/vegan-lentil-hotpot/

2 tins of green lentils drained and rinsed
2 onions diced
2 carrots peeled and cut into small dice
2 sticks of celery cut into small dice
200 g mushrooms sliced
3 tbsp tomato puree
1 tsp mustard powder
3 tbsp soy sauce
1 vegetable (vegan) stock cube made up with 350ml boiling water
2 tsp garlic granules
1 tsp dried thyme
1 tsp balsamic vinegar
500 g potatoes peeled and sliced
low calorie cooking spray
salt and pepper to taste

Instructions
  • Pre-heat the oven to 180ºC.
  • Spray a large saucepan with low calorie cooking spray and over a medium heat, sauté the onions, carrots, celery and mushrooms for 10 minutes, until they begin to soften.
  • Add the mustard powder, garlic granules, thyme and tomato puree to the pan and stir well.
  • Stir in the stock, balsamic vinegar and soy sauce and bring to a simmer. Allow to cook for 10 minutes, until the vegetables are just soft.
  • Meanwhile place the sliced potatoes into a pan of cold salted water and bring to the boil, reduce the heat and simmer for 3-4 minutes. Drain.
  • When the vegetables are just soft, stir in the lentils, and pour the mix into an oven proof dish. (I think you could cook for longer)
  • Arrange the par cooked, sliced potatoes on top, spray with low calorie cooking spray and sprinkle on a little salt and freshly ground black pepper to taste.
  • Place in the oven for about 30 minutes, until the potatoes are crisp and golden, but soft on the inside. (I think you could do for longer)
  • Serve with your choice of side

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