Veggie hotpot
https://www.coop.co.uk/recipes/veggie-hotpot
Crunchy golden breadcrumbs add extra texture to this healthy one-pot sharer
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Feeds
6
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Ready in
7 hours
10 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 47g
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Ingredients
- 2 tbsp Co-op olive oil
- 2 red onions, finely chopped
- 2 tsp dried mixed herbs
- 200g Co-op chestnut mushrooms, sliced
- 1/2 Co-op British red cabbage, finely sliced
- 200g dried red lentils
- 2 Co-op British carrots, peeled and sliced
- 1 Co-op British parsnip, peeled and sliced
- 1 stick celery, trimmed and sliced
- 900ml hot vegetable stock
- 600g Maris Piper potatoes, peeled and thinly sliced
- 30g white breadcrumbs
- 1 tbsp flat leaf parsley, finely chopped
- Zest of 1 lemon
Method
- Heat 1 tbsp of the oil in a nonstick pan and cook the onion and dried herbs for 5 mins
- Add the mushrooms and fry for another 2-3 mins, until golden
- Tip into the slow cooker and add the cabbage, lentils, carrot, parsnip and celery
- Pour over the stock and stir
- Arrange the potatoes in overlapping circles on top of the veg, and cook on low for 5-7 hours, until the veg is tender
- When the stew is nearly ready, heat the remaining oil in a pan and fry the breadcrumbs, parsley and lemon zest for 2-3 mins, until golden and crisp
- Scatter over the hotpot to serve
