serves 4
ingredients
1 tablespoon olive oil
1 onion, chopped
1 garlic clove, crushed
2 potatoes, diced
2 carrots, finely chopped
2 celery sticks, chopped
225g/8oz red lentils, picked
and rinsed
425g/15oz canned chopped
plum tomatoes
2 tablespoons tomato purée
1 bay leaf
1⁄2 teaspoon dried oregano
1 vegetable stock cube
salt and freshly ground
black pepper
• Heat the oil in a large heavy pan,
and sweat the onion and garlic
until the onion is softened. Add the
potatoes, carrots, celery and
lentils, and sweat for a further
2 minutes.
• Add the tomatoes, tomato purée,
bay leaf and oregano, and season
with salt and pepper.
• Crumble in the stock cube, and stir
in 450ml/3⁄4pt water. Bring to the
boil, then reduce the heat and
simmer for 25–30 minutes until the
lentils and vegetables are tender.
• Ladle the hotpot into warmed
bowls, and serve immediately.
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