Vegetable and Lentil Hotpot |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A healthy almost no fat dish and a great way to use up all the left over vege's in your crisper. Ingredients:
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.
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