Vegetarian Lancashire Hot Pot

Name: Vegetarian Lancashire Hot Pot
Ingredients: 1/2 cup butter; 250 grams red or green lentils; 5 medium russet or yellow potatoes, boiled and sliced; 12 cloves garlic, chopped; 2 large white onion; 2 medium carrots, peeled and chopped; 6 stalks celery; 1 medium leek; 4 large red or serrano chili peppers, with seeds; 1 large tin diced tomatoes (3 cups); 1 tbsp curry powder; 1 small tin tomato paste; 250 ml vegetable stock (1-1.5 cups); 1 tsp vegemite; 1 tbsp worcestershire sauce; 2 tbsp black pepper; 1 tbsp smoked paprika; 2 large turnips, boiled and chopped; 1 tsp salt (optional); 1 cup red or white wine; 1 tbsp tumeric; 1 tbsp garam masala

Mike Chiappetta @cook_3121834

Friends of ours are vegetarians. We love traditional (lamb) lancashire hot pot so I developed this recipe to adapt some of those flavours.

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1/2 cup butter
250 grams red or green lentils
5 medium russet or yellow potatoes, boiled and sliced
12 cloves garlic, chopped
2 large white onion
2 medium carrots, peeled and chopped
6 stalks celery
1 medium leek
4 large red or serrano chili peppers, with seeds
1 large tin diced tomatoes (3 cups)
1 tbsp curry powder
1 small tin tomato paste
250 ml vegetable stock (1-1.5 cups)
1 tsp vegemite
1 tbsp worcestershire sauce
2 tbsp black pepper
1 tbsp smoked paprika
2 large turnips, boiled and chopped
1 tsp salt (optional)
1 cup red or white wine
1 tbsp tumeric
1 tbsp garam masala

Cooking Instructions

1

Rinse lentils and dump into boiling water for 10 minutes. Drain and set aside
2

Place potatoes and turnips (peeling optional) in cold water and slowly bring to boil, boiling gently for 30 minutes. Let cool before chopping the turnips and slicing the potatoes.
3

Melt butter in an oven safe dish on the stove (or prepare casserole dish for oven transfer later) over medium heat
4

Add garlic, onion, carrots, celery, leeks and chili peppers until slightly sweated
5

Once slightly sweated, add all spices EXCEPT the paprika and work into the dish, allowing for the spices to infuse the veggies.
6

Once the ingredients start sticking slightly to the bottom of the pan, splash in the cup of wine to deglaze and allow to cook until the alcohol burns off.
7

Add the diced tomatoes, vegemite, tomato paste and worcestershire sauce to the pot. Cover until boiling, then lower heat to low and preheat the oven to 350°F.
8

Cook low and slow on the stove for 30 minutes before adding the turnips and lentils. Stir around and add the vegetable stock
9

Either dump the contents into an ovensafe dish or in the same pot, neatly arrange the sliced potatoes over the top, slightly overlapping each potato in a concentric circle.
10

If necessary, add a bit more vegetable stock until it is just below the level of the potatoes. Now sprinkle the potatoes with the paprika and pop into the preheated oven for 60 minutes.