Vegan lentil and vegetable hotpot

Ingredients

For 6 portions. Tick items as you go — nothing is changed for anyone else.

• 250 g green or brown lentils, rinsed
• 1 large onion, chopped
• 2 medium carrots, diced
• 1 medium leek, sliced
• 900 ml vegetable stock
• 600 g potatoes, thinly sliced
• 2 tbsp rapeseed oil
• 1 tsp fresh thyme

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

1. 1Step 1. Preheat the oven to 190°C (170°C fan)/gas 5.
2. 2Step 2. Heat 1 tablespoon of the oil in a large pan and fry the onion, carrots and leek for 6 minutes until softened.
3. 3Step 3. Add the lentils, stock and thyme, bring to a simmer, then cook for 20 minutes until the lentils are almost tender.
4. 4Step 4. Transfer to a large ovenproof dish and season to taste.
5. 5Step 5. Arrange the sliced potatoes over the top, overlapping slightly, and brush with the remaining oil.
6. 6Step 6. Bake for 25–30 minutes until the potatoes are golden and tender.
7. 7Step 7. Cool any portions for storage before refrigerating or freezing.
8. 8Step 8. Reheat until piping hot throughout, covering loosely if reheating in the oven.

Allergens for your selection

• Contains: Celery

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.