potato crusted lentil hot pot
serves 6

3/4-1 cup red lentils
5 medium potatoes
1 tsbp oil
2 medium onions, chopped
2 medium carrots, chopped
3 sticks celery, chopped
3 cloves garlic, crushed
1 tsp curry powder
5 medium ripe tomatoes, peeled, chopped
1 vegetable stock cube, crumbled
1 cup water
2 tbsp tomato paste
2 tbsp chopped fresh parsley
15 g vegetable margarine, melted
paprika

add lentils to large saucepan of boiling water, bring to boil, reduce heat, simmer, uncovered, for 10 minutes; drain well. Boil, steam or microwave potatoes in their skin until tender. heat oil in a large saucepan, add onions, carrots, celery and garlic, stir over medium heat for about five minutes or until the onions are soft. stir in curry powder, cook for one minute. add paste, bring to boil, reduce heat, cover, simmer for ten minutes. stir in parsley and lentils; spoon into large ovenproof dish (8 cup capacity). slice potatoes, arrange over lentil mixture. brush potatoes with margarine and sprinkle with paprika. bake in a moderate oven (180 degrees) for about 45 minutes or until lightly browned.

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