Before I started this blog every one was sick to death of Tuesday night family meal, which meant lentil bolognese every week – the only dish I could reasonably make in advance that (almost) everyone would eat before disappearing off to football / gymnastics / 5-a-side. After almost a year without it everyone’s desperate for a reappearance; the most requested meal from The Eldest Boy (although I think this only comes as a protest to indicate how sick he is of the blog).
Although this lentil based vegetarian hot pot isn’t strictly a bolognese replacement, it’s straying into the same territory of traditional warming and comforting homecooked meals, along with a shepherds pie and stew and dumplings.
- 150g green lentils
- 1 x small red onion, finely chopped
- 1 x leek, sliced
- 1 x garlic clove, crushed
- 2 x carrots, peeled and diced
- 2 x courgettes, diced
- 1 x red pepper, diced
- 1 x 400g tin butter beans
- 5-6 good sized potatoes, peeled and finely sliced
- 500ml veg stock
- 1 x tbsp flour
- 2 x sprigs thyme, or 2 x tsp dried thyme / mixed herbs
Rinse the lentils then cook in boiling water for 15 minutes. Drain and reserve.
Cover and cook the onion over a low heat in olive oil for a few minutes, then add the leek and carrot for 5 minutes.
Add the courgette, pepper and garlic, then stir in the flour until all the veg is coated. Pour in the stock, add the herbs, lentils and butterbeans and bring to the boil. Simmer for 5 minutes.
Finely slice the potatoes, transfer the veg mix to a large ovenproof dish and arrange the slices on the top. Brush with olive oil and bake at 200C for an hour or until the potato is cooked and browning nicely.
Serve to hungry children with green vegetables.
I’m not going to lie, it didn’t go down great. Not with any of the kids (apart from The Eldest Boy who was so hungry he didn’t care what he was eating), which is a real shame as it was delicious [*sigh]