Lentil and vegetable hot pot
3
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Perfect for those cold winter nights, this hotpot is simple to make and super delicious.
Ingredients
Olive oil
1 tbs
Brown onion
1 medium, finely chopped
Garlic
2 clove(s), crushed
Canned diced tomatoes
400 g, (1x400g can)
Vegetable stock, liquid, salt-reduced
2 cup(s), (500ml)
Butternut pumpkin
400 g, peeled, cut into 1.5cm cubes
Lentils, canned, rinsed, drained
1 400g can, (1 x 400g can)
Cauliflower
250 g, cut into florets
Kale
100 g, chopped
Grated parmesan cheese
2 tbs
Instructions
1
Heat the oil in a large saucepan over medium heat. Cook the onion, stirring, for 4 minutes or until softened. Add the garlic and cook for 1 minute or until fragrant.
2
Add the tomato, stock and pumpkin. Cover and bring to the boil. Cook, partially covered, for 8 minutes or until the pumpkin is tender. Stir in the lentils and cauliflower and cook for 5 minutes or until the cauliflower is just tender.
3
Stir in the kale and cook for 1 minute or until wilted. Serve sprinkled with parmesan.
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