The traditional English Lancashire hotpot consists of lamb, onions, and potatoes layered in a heavy pot and slow-cooked all day. This “hippie” version uses lentils in place of the meat, but is just as fine and filling as its ancestor.
SERVES: 4
INGREDIENTS:
- 1 cup red lentils, washed
- 2 1/2 cups vegetable bouillon
- 2 small carrots, chopped
- 1 parsnip, chopped
- 1 bay leaf
- 1 cup canned tomatoes
- 1 tsp. dried mixed herbs
- 1 tbsp. nutritional yeast
- sea salt and black pepper
- 2 medium onions, sliced in circles
- 1 1/2 lbs. potatoes, sliced
- olive oil for brushing
INSTRUCTIONS:
- Preheat oven to 325°F.
- Put the lentils in a saucepan with the bouillon, carrots, parsnip, and bay leaf. Bring to a boil, cover, and simmer for 15– 20 minutes until the lentils are soft and the vegetables are cooked.
- Discard the bay leaf. Stir in the tomatoes, herbs, and nutritional yeast, then season to taste with salt and pepper.
- Arrange the lentil mix, onions, and potatoes in layers, sprinkling a little pepper and salt over each potato layer, and finishing with a layer of potatoes. Brush the top generously with oil and bake for about 1 1/2 hours, or until the top is browned and the potatoes are tender.
