Puy Lentil Lancashire Hotpot
This is a version of my previous recipe but made with Puy Lentils which are really good in this sort of recipe as they retain their shape and texture when cooked unlike the red lentils, they also work really well in a Shepherds Pie.
Serves 4 or 5
150g Puy lentils (or lentilles vertes), washed well
150g potatoes, thinly sliced
2 large carrots, diced
2 sticks celery, sliced
1 onion, chopped
2 red chillis, chopped
4 garlic cloves, chopped fine
1 tin of chopped tomatoes
1 tablespoon tomato purée
250ml vegetable stock
2 teaspoons hot curry powder
Few sprinkles of paprika
Salt & pepper
Good splash of vegetarian worcestershire sauce
Frylight olive oil spray
1. Turn oven on at gas mark 5 to preheat.
2. Add the washed lentils to a large pan of boiling water, return to the boil then reduce heat and simmer uncovered for 15 minutes. Drain well.
3. Spray the cold pan with Frylight olive oil spray (15 sprays should do it), heat the pan and then cook the onions, garlic, carrots, celery and chilli over a medium heat for about 10 mins or until the onions are soft and translucent.
4. Add the curry powder and cook for another minute, stirring constantly.
5. Add the tomatoes, tomato purée, vegetarian worcestershire sauce, vegetable stock, salt and pepper and bring to the boil then reduce heat and cover, simmer for 10 minutes or until vegetables are just tender.
6. Stir in the lentils then spoon into a large ovenproof dish (about 2 litres).
7. Cover with the sliced potato and sprinkle a little paprika on top then bake at gas mark 5 for around 50 minutes until the potato is cooked.