Vegetable and Lentil Hotpot

Stardustannie's Note:

A healthy almost no fat dish and a great way to use up all the left over vege's in your crisper.

• Total Time: 35 mins
• Prep Time: 10 mins
• Cook Time: 25 mins

Ingredients:

Servings: 4

• 5 cups asst raw vegetables, cut into 3/4-inch cubes (potato, pumpkin, sweet potato, green beans are a nice combo)
• 1 onion, diced
• 1 (440 g) can tomatoes
• 3/4 cup red lentil
• 2 cups water
• 2 vegetable bouillon cubes
• 1/2 tablespoon vegetable oil
• 1 tablespoon cumin
• 1 teaspoon coriander powder
• 1 teaspoon brown mustard seeds (optional)
• 1 teaspoon turmeric
• 1 teaspoon crushed garlic
• 1 teaspoon chili powder (optional)
• 1 teaspoon crushed ginger

Directions:

1. Heat oil and saute onion and garlic in sacuepan for 2 minutes or until onion has softened.
2. Add all spices and saute for a further minute or so.
3. Add all other ingredients and simmer covered, stirring every few minutes for about 25 minutes or until vegetables and lentils are cooked.

Reviews

[Mindelicious]

I made this for a bunch of folks and all enjoyed immensely. We used zucchini, squash, carrots, and potaotes and this turned out very lovely & filling. One person has been fighting a cold and said this really helped. I served with garden salad & a nice loaf of crusty bread. Thanks for an easy filling meal!!

[Brighid]

Good flavor. My DH really liked it, which surprised me because he doesn't care for sweet potatoes! I was afraid that it was going to be too spicy for me so I just added the chili powder a little at a time until I had the whole amount in. I was amazed that there was little to no heat at all. Thanks for a new recipe!

[Laughing in the Kitchen]

This is great! I am really digging it right now...especially with added dollops of plain yogurt. I went with a combo of sweet potato, orange bell pepper, celery, and carrot. Also used veggie stock. I think next time I will opt for fresh ginger since I prefer that taste to the powdered stuff. Really good, well-spiced recipe! Thanks so much :)