Green Lentil and Kidney Bean Chilli Hot Pot

Green Lentil and Kidney Bean Chilli Hot Pot

I’m not sure if it’s just me, but there’s something about the words “hot-pot” that get my mouth watering as soon as I hear them spoken or see them written, and this hot-pot is a definite winner when it comes to incredible taste. The velvety texture from the lentils, matched with the crunchy texture from the kidney beans, is truly something amazing. A crispy topping of potato finishes this dish to make it a truly special dish.

save_time100 Minutes servesServes 4 nut? kcal per serving

INGREDIENTS

2 tablespoons olive oil

1 large onion, finely chopped

2 carrots, chopped into small cubes

2 sticks celery, roughly chopped

1/2 teaspoon fine sea salt

200g baby mushrooms, halved

400 ml water

2 cloves garlic, minced

1 400 g tin chopped tomatoes

100 g dried green lentils

2 red chillies, finely chopped ( or for your preferred heat )

1/2 teaspoon black pepper

2 teaspoons cumin seeds

1 teaspoon ground corriander

1 tablespoon chilli bean paste

1 can red kidney beans

1 tablespoon tomato puree

1 vegetable stock cube, I use Kallo Organic Stock Cubes

For the potatoes

3 medium potatoes, thinly sliced

1 tablespoon olive oil

1/2 teaspoon sea salt

1 tablespoon vegan margarine

METHOD

Preheat the oven to 200 degrees Celsius (400 F), Gas Mark 6

1. Add the oil to a large pan and fry the onion, carrot and celery ( with 1/2 teaspoon salt ) in the oil over a medium heat for around 5-6 minutes or until the onion starts to caramelise.

2. Add in the mushrooms and 200 ml of the water, scrape the bottom of the pan to get the flavours and simmer for 2-3 minutes until the mushrooms have softened.

3. Add the minced garlic to the pan along with the chopped tomatoes and the last 200 ml of water. Now add the lentils, chillies, black pepper, cumin seeds and the ground coriander.

4. Turn up the heat and bring to the boil. Now cover with a lid and simmer for 20 minutes.

5. Remove lid and continue to simmer for a further 10 minutes before adding in kidney beans, tomato purée and the vegetable stock cube.

6. Cook until the stock cube has dissolved, stir well and transfer to an oven dish.

7. Place the sliced potatoes in a bowl with the salt and oil and shake to cover evenly. Place the potatoes, slightly overlapping, on top of the filling and place in the oven for 1 hour.

8. Remove from the oven and dot with the vegan margarine, and place back for a further 5-10 minutes until the top is golden brown.

 

SOURCE YOUR INGREDIENTS

Clicking on the ingredient name will offer you a link to the product I use and where it can be purchased

Cumin Seeds

Ground Coriander

Chilli Bean Paste ( and most other supermarkets )

Kallo Organic Stock Cubes

RECIPE NOTES

You can substitute the kidney beans with another bean of your choice, or even use a combination of beans for different flavours and textures.

Try your best to get hold of chilli bean paste, as this gives the most incredible taste to many dishes. You can find it in most supermarkets.

RECIPE TIPS

Save some for the next day lunch. This is even better the next day and can be reheated in the oven or microwave.

THE VEGAN HOUSEHOLD PROUDLY SUPPORTS

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