Sweet Potato, Spinach & Lentil Hotpot
Course: Dinner Servings: 4-6
Prep time: 30 min
Cook time: 40 min
Difficulty level: Easy/lots of prep work
VEGAN
GLUTEN FREE
Author: Jennifer Sargison
This sweet potato, spinach and lentil hot pot is so tasty, it’s becoming my favourite dish. The filling is simply a heap of tasty veggies and the sweet potato on top is covered with salt and smoked paprika which complements the filling perfectly.
This lovely hot pot recipe is 100% plant based. There’s no soy or meat substitute just good old veggies cooked and seasoned really well to produce a warming, comforting, very healthy and tasty dish.
The filling is enough to feed at least 4 adults maybe 6 depending on how much you like to eat. You can also use the filling to pile on top of a jacket potato or as a filling for stuffed peppers.
You will need quite a lot of ingredients and it take a little time to prepare but it’s really worth the effort.
Ingredients
2 cloves of garlic
2 onions
2 carrots
1 yellow pepper
1 large punnet of chestnut/button mushrooms
1 tbsp mixed herbs
1 tbsp smoked paprika (plus extra to sprinkle over the potatoes at the end)
2 tins of lentils (large tins)
1 tin of kidney beans
1 large beef tomato (or a tin of chopped tomatoes)
4 large sweet potatoes (careful when slicing as it’s really hard to chop)
300ml water
1 vegetable stock cube (check if vegan & gluten free, if needed)
2 tbsp tomato puree
2 tbsp soy sauce
3 tsp English mustard
1 bag of spinach
Top Tip
You’ll need a very LARGE frying pan or wok to cook the filling in as there will be a lot of veggies
Method
Pop the oven on to 200C and prepare to chop!
Peel and crush the garlic.
Chop the onion, carrot, pepper and mushrooms into small chunks
Slice the potato (1/2 cm thick)
Pop a little oil in a LARGE frying pan or wok.
Fry the onion until soft
Add the carrot and pepper and continue to fry.
Add the mushrooms and continue to cook until they are soft.
Add the herbs and mix them in.
Season with salt and pepper
Add the garlic and mix
Add the lentils and kidney beans (drain and rinse them before you add them)
Add the chopped tomato and give it all a good mix
Add the water, stock cube, tomato puree, soy sauce, mustard and mix together.
Add the spinach (this will wilt down so don’t worry if it looks overwhelming!)
Leave the mixture to bubble for a little while so some of the liquid can reduce and thicken.
Once the mixture is looking nice and thick transfer it into a deep dish
You’re now ready to add the sliced potatoes
Top the filling with the sliced potatoes, making a nice pattern and overlapping each slice slightly.
Sprinkle with salt and pepper and a covering of paprika
Bake for about 40 minutes or until the potatoes are crispy around the edges and fully cooked throughout.
You’ll know when the hotpot is ready when the sweet potato goes nice and golden
This dish can also be prepared during the day and reheated when you are ready to eat in the evening. You can also swap sweet potato for regular potato.Leftovers will freeze really well too.
Any thoughts or comments?
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Big love, Jen x