Vegetable Hotpot Recipe

Name: Vegetable Hotpot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 g carrots, sliced; 1 leek; 1 tablespoon flour; 2 courgettes, sliced; 1 red pepper, sliced; 2 teaspoons dried herbs; 400 g green lentils, drained and rinsed; 400 g butter beans, drained and rinsed; 600 g potatoes, peeled and sliced; 3 tablespoons vegetable oil; 425 ml water

Servings: persons

250 g carrots, sliced
1 leek
1 tablespoon flour
2 courgettes, sliced
1 red pepper, sliced
2 teaspoons dried herbs
400 g green lentils, drained and rinsed
400 g butter beans, drained and rinsed
600 g potatoes, peeled and sliced
3 tablespoons vegetable oil
425 ml water

1
preheat oven to gas mark 6.
2
cook carrots and leek over low heat covered with 2 tablespoons oil for ten minutes, stir in flour and cook for 30 seconds.
3
stir in water and heat until thickened.
4
add courgettes, red pepper, hersb, lentils and butterbeans, heat until almost simmering and then pour into a casserole dish.
5
arrange potatoe slices on the top brush with oil and cook for 20 minutes uncover and cook for another 50 minutes or until golden on top.

1095

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 250 g carrots, sliced, 1 leek, 1 tablespoon flour, 2 courgettes, sliced, and more.

Yes, Vegetable Hotpot falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Hotpot

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