Lancashire Hotpot with Lentils
A hearty lentil-based Lancashire hotpot, a traditional British stew, topped with sliced potatoes and baked until golden brown.
Ingredients
- 1 cup Green Lentils
- about 680 g Potatoes
- 2 medium Carrots
- 2 medium Onions
- 4 cups Vegetable Broth
- 1 Bay Leaf
- 1 teaspoon Thyme
- 2 tablespoons Olive Oil
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to about 165°C (160°C).
- 2Peel and thinly slice the potatoes. Set aside.
- 3Chop carrots and onions. Sauté in olive oil until softened.
- 4Add lentils, vegetable broth, bay leaf, thyme, salt, and pepper. Bring to a simmer.
- 5Layer the lentil mixture and potato slices in a casserole dish, starting and ending with potatoes.
- 6Bake for 1.5 hours, or until potatoes are golden brown and tender.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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