Vegetable and Lentil Hotpot

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!!

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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!

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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 :)

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I adored this dish and the only change I made was to use fresh ginger rather than crushed. It's great with almost any vegetables that you enjoy and very good on a diet too.

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This was great, I think I overestimated 5 c of raw veggies, but I added some extra water and bouillon and it turned out great. I used sweet potatoes, yams, carrots, and green beans. Even the picky kids liked it.

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I wasn't expecting much. I've tried a lot of highly-rated recipes lately that were pretty disappointing. So the fact that this one was so enjoyable was a happy surprise. I used a potato, sweet potato, parsnips, carrots and green beans. Instead of red lentils I used green, because I had an open package I wanted to use up. I used ginger paste for the ginger. And I used homemade vegetable broth instead of the bouillon. I did add some salt. Very very tasty and easy recipe.

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What a lovely easy dish to make. I used low fat cooking spray rather than the oil so it would fit in with my eating plan. I had never had lentils in anything other than soup and will certainly make this dish again. Like most things it tasted even better the second day, especially when served with a dollop of very low fat fromage frais and chopped fresh corriander. Delicious.

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Stardustannie, thank you we loved it,ans I mean the kids ate it. My son even said it was one of his favorites! we did add a little parmesan cheese and a small dalop of sour cream. Yum!

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What a great, healthy, versatile recipe!! I used pumpkin, carrots, green beans, zucchini and swede. I meant to use sweet potato and red pepper, but I ran out of room. :D I'll save that for next time. Thanks Shaz!!

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What a great, healthy and versatile recipe. It's so simple to make, with ingredients I usually have on hand and it's so flavoursome. I used potatoes, butternut squash, zucchini, green beans and some carrot. I halved the recipe without problems. Thanks for sharing, I'll definitely be making this again.

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I LOVED THIS! I LOVE that this recipe is so versatile and easy. I made it in the crock pot using butternut squash and zucchini and it was awesome. (I sautéed the onion and garlic first, then added everything to the crock pot on high about 4 hours). I served it with mashed potatoes and Crowd Pleasing Light Oat Bread (Bread Machine). THANKS!

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This is a really nice recipe. I can definitely see it getting on the rotation here. I used sweet potatoes, pumpkin, carrot, zucchini and beans. Next time I make it, I will add more green stuff, maybe baby spinach leaves. Very, very nice with a slice of fresh homemade wholegrain bread for an easy weekday dinner. Yum!

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Delicious! I used 1 russet potato, 1 sweet potato and some green beans substituting prepackaged vegetable stock for the cubes. Sauteed the onion in a little stock instead of oil, a great meal!

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Very good indian-style dish. Extremely easy to fix and convenient! I used two red potatoes, half a butternut squash, a red bell pepper, some brocoli and a big carrot (diagonally sliced ; make thin slices, no more than 1/4'' thick, otherwise they will take longer to cook than the other veggies). My stew took about 40 minutes to cook. I think the addition of salt was necessary to bring out all the flavours. It also tasted better after standing for a while, so if you can, make this a little in advance and keep it warm at minimum heat until you serve it or make ahead and reheat. I served it with chopped cilantro and a dollop of yogourt - I recommand it but it is not essential to enjoying this dish. Thank you for posting!

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Went with the suggested vegetables and really liked the spices in this healthy stew. This was done in under half an hour.

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I used yukon gold potatoes, sweet potato and string beans, along with my roasted vegetable stock. The flavors are rich and the stew is so satisfying that it is hard to believe it is as low in calories and fat as it is. I had a double portion and a glass of wine and it made for a wonderful and healthy meal. Thank you!

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