Go to all recipes
Veggie hotpot

Veggie hotpot


Crunchy golden breadcrumbs add extra texture to this healthy one-pot sharer

  • Feeds 6 Feeds 6
  • Ready in 7 hours 10 minutes

Each serving contains

  • Energy
    1216kj 287kcal
  • Fat
    Low 7%
  • Saturates
    Low 4%
  • Sugar
    Low 7%
  • Salt
    Low 7%

% of adult’s reference intake | Carbohydrates per serving : 47g


  • 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


  1. Heat 1 tbsp of the oil in a nonstick pan and cook the onion and dried herbs for 5 mins
  2. Add the mushrooms and fry for another 2-3 mins, until golden
  3. Tip into the slow cooker and add the cabbage, lentils, carrot, parsnip and celery
  4. Pour over the stock and stir
  5. Arrange the potatoes in overlapping circles on top of the veg, and cook on low for 5-7 hours, until the veg is tender
  6. 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
  7. Scatter over the hotpot to serve

Explore more recipes