Spiced mushroom & lentil hotpot recipe | Good Food
A vegan winter warmer the whole family will love. This healthy potato-topped bake is low in calories and fat, high in fibre, and three of your 5-a-day
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Ingredients
- 2 tbsp olive oil
- 1 medium onion sliced
- 300g mini Portobello mushrooms or chestnut mushrooms, sliced
- 2 garlic cloves crushed
- 1 ½ tsp ground cumin
- 1 tsp smoked paprika
- 2 x 400g cans green lentils drained and rinsed (drained weight 240g)
- 1 tbsp soy sauce
- 1 tbsp balsamic vinegar
- 1 medium sweet potato peeled and very thinly sliced
- 1 large potato very thinly sliced
- 1 thyme sprig leaves picked
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