Ingredients with Measurements:
- 1 cup of green lentils
- 2 onions, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 tablespoon of tomato paste
- 1 tablespoon of Worcestershire sauce
- 1 teaspoon of smoked paprika
- 1 teaspoon of dried thyme
- 1 teaspoon of dried rosemary
- 4 cups of vegetable broth
- 4 medium-sized potatoes, peeled and sliced
- Salt and pepper to taste
- 2 tablespoons of olive oil
Special equipment needed:
- A large oven-safe pot with a lid
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Rinse the lentils and set them aside.
3. In a large oven-safe pot, heat the olive oil over medium heat.
4. Add the onions and garlic and sauté for 2-3 minutes until they become translucent.
5. Add the carrots, celery, and bell peppers and sauté for another 5 minutes.
6. Add the tomato paste, Worcestershire sauce, smoked paprika, thyme, and rosemary and stir well.
7. Add the lentils and vegetable broth and bring to a boil.
8. Reduce the heat to low and let it simmer for 10-15 minutes until the lentils are partially cooked.
9. Arrange the sliced potatoes on top of the lentil mixture.
10. Cover the pot with a lid and place it in the preheated oven.
11. Bake for 45 minutes to 1 hour until the potatoes are tender and golden brown.
12. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 300
Fat: 6g
Carbohydrates: 50g
Protein: 12g
Fiber: 12g
Substitutions for ingredients:
- Red lentils can be used instead of green lentils.
- Chicken or beef broth can be used instead of vegetable broth.
- Sweet potatoes can be used instead of regular potatoes.
Variations:
- Add some chopped kale or spinach to the lentil mixture for extra nutrition.
- Use different spices such as cumin, coriander, or turmeric to change the flavor profile.
- Add some chopped mushrooms for extra umami flavor.
Tips and tricks:
- Soak the lentils overnight to reduce cooking time.
- Use a mandoline to slice the potatoes evenly.
- Add some grated cheese on top of the potatoes before baking for extra flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or in the oven until heated through.
Presentation ideas:
Serve in individual bowls or on a large platter.
Garnishes:
Sprinkle some chopped parsley or cilantro on top.
Pairings:
Serve with a side salad or some crusty bread.
Suggested side dishes:
- Roasted vegetables
- Steamed broccoli
- Grilled asparagus
Troubleshooting advice:
- If the lentils are too dry, add some more broth or water.
- If the potatoes are not cooked through, cover the pot with foil and bake for an additional 10-15 minutes.
Food safety advice:
- Make sure to wash all vegetables thoroughly before using.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Lancashire hotpot is a traditional English dish that originated in the county of Lancashire in the 18th century. It typically consists of lamb or beef stew topped with sliced potatoes and baked in the oven.
Flavor profiles:
This spicy lentil Lancashire hotpot has a rich and savory flavor with a hint of smokiness from the paprika.
Serving suggestions:
Serve hot with a side salad or some crusty bread.
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Region: British