Lentil Hotpot

September 4, 2012


Lentil Hotpot

1 cup puy lentils
2 Tbsp olive oil
1 onion, diced
2-3 cloves of garlic
2 Tbsp coriander stems, finely chopped
1 carrot, diced
2 stalks celery, diced
1 zucchini, diced
1 bay leaf
500ml chicken or vegetable stock
salt + pepper
2 Tbsp parsley or coriander
thick greek yoghurt and lemon juice to serve

spicy alternative: replace herbs with 1 tsp of tumeric, garam masala, cinnamon and cardamom

Rinse and drain lentils then soak for 30 minutes or overnight.

Cook onion over low heat until soft.  Add garlic, chopped coriander stems and diced vegetables.  Stir until veges start to soften. Turn up heat, add lentils and stir.  Pour in stock and add herbs or spices.  Cook over low heat for 30-40 minutes until lentils are tender.  Add extra water or stock if necessary.

Serve with parsley or coriander, yoghurt and lemon juice.  Good both hot and cold, on its own or with brown rice.


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