Here's how Vegetarian Lancashire Hot Pot can assist you in weight reduction
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Vegetarian Lancashire Hot Pot
Vegetarian Lancashire Hot Pot

Before you jump to Vegetarian Lancashire Hot Pot recipe, you may want to read this short interesting healthy tips about In This Post We Are Going To Be Looking At The Lots Of Benefits Of Coconut Oil.

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We hope you got benefit from reading it, now let’s go back to vegetarian lancashire hot pot recipe. To make vegetarian lancashire hot pot you only need 22 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Vegetarian Lancashire Hot Pot:
  1. Take 1/2 cup butter
  2. Provide 250 grams red or green lentils
  3. Get 5 medium russet or yellow potatoes, boiled and sliced
  4. Take 12 cloves garlic, chopped
  5. You need 2 large white onion
  6. You need 2 medium carrots, peeled and chopped
  7. Take 6 stalks celery
  8. Prepare 1 medium leek
  9. Take 4 large red or serrano chili peppers, with seeds
  10. Prepare 1 large tin diced tomatoes (3 cups)
  11. Get 1 tbsp curry powder
  12. You need 1 small tin tomato paste
  13. Get 250 ml vegetable stock (1-1.5 cups)
  14. Take 1 tsp vegemite
  15. Provide 1 tbsp worcestershire sauce
  16. Prepare 2 tbsp black pepper
  17. Prepare 1 tbsp smoked paprika
  18. Prepare 2 large turnips, boiled and chopped
  19. You need 1 tsp salt (optional)
  20. Get 1 cup red or white wine
  21. Take 1 tbsp tumeric
  22. Get 1 tbsp garam masala
Steps to make Vegetarian Lancashire Hot Pot:
  1. Rinse lentils and dump into boiling water for 10 minutes. Drain and set aside
  2. Place potatoes and turnips (peeling optional) in cold water and slowly bring to boil, boiling gently for 30 minutes. Let cool before chopping the turnips and slicing the potatoes.
  3. Melt butter in an oven safe dish on the stove (or prepare casserole dish for oven transfer later) over medium heat
  4. Add garlic, onion, carrots, celery, leeks and chili peppers until slightly sweated
  5. Once slightly sweated, add all spices EXCEPT the paprika and work into the dish, allowing for the spices to infuse the veggies.
  6. Once the ingredients start sticking slightly to the bottom of the pan, splash in the cup of wine to deglaze and allow to cook until the alcohol burns off.
  7. Add the diced tomatoes, vegemite, tomato paste and worcestershire sauce to the pot. Cover until boiling, then lower heat to low and preheat the oven to 350°F.
  8. Cook low and slow on the stove for 30 minutes before adding the turnips and lentils. Stir around and add the vegetable stock
  9. Either dump the contents into an ovensafe dish or in the same pot, neatly arrange the sliced potatoes over the top, slightly overlapping each potato in a concentric circle.
  10. If necessary, add a bit more vegetable stock until it is just below the level of the potatoes. Now sprinkle the potatoes with the paprika and pop into the preheated oven for 60 minutes.

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