Name: Easiest Way to Prepare Recipe of Vegetarian Lancashire Hot Pot
Prep time: 17 min
Cook time: 31 min
Yield: 3
Cuisine: American
Ingredients: 1/2 cup butter; 250 grams red or green lentils; 5 medium russet or yellow potatoes boiled and sliced; 12 cloves garlic chopped; 2 large white onion; 2 medium carrots peeled and chopped; 6 stalks celery; 1 medium leek; 4 large red or serrano chili peppers with seeds; 1 large tin diced tomatoes 3 cups; 1 tbsp curry powder; 1 small tin tomato paste; 250 ml vegetable stock 115 cups; 1 tsp vegemite; 1 tbsp worcestershire sauce; 2 tbsp black pepper; 1 tbsp smoked paprika; 2 large turnips boiled and chopped; 1 tsp salt optional; 1 cup red or white wine; 1 tbsp tumeric; 1 tbsp garam masala

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The ingredients needed to prepare Vegetarian Lancashire Hot Pot:

Prepare 1/2 cup butter
Use 250 grams red or green lentils
Provide 5 medium russet or yellow potatoes, boiled and sliced
Get 12 cloves garlic, chopped
Take 2 large white onion
You need 2 medium carrots, peeled and chopped
Get 6 stalks celery
Use 1 medium leek
Get 4 large red or serrano chili peppers, with seeds
Use 1 large tin diced tomatoes (3 cups)
Get 1 tbsp curry powder
Provide 1 small tin tomato paste
Use 250 ml vegetable stock (1-1.5 cups)
Provide 1 tsp vegemite
Get 1 tbsp worcestershire sauce
You need 2 tbsp black pepper
Prepare 1 tbsp smoked paprika
Prepare 2 large turnips, boiled and chopped
Use 1 tsp salt (optional)
Take 1 cup red or white wine
Take 1 tbsp tumeric
Take 1 tbsp garam masala

Steps to make Vegetarian Lancashire Hot Pot:

Rinse lentils and dump into boiling water for 10 minutes. Drain and set aside
Place potatoes and turnips (peeling optional) in cold water and slowly bring to boil, boiling gently for 30 minutes. Let cool before chopping the turnips and slicing the potatoes.
Melt butter in an oven safe dish on the stove (or prepare casserole dish for oven transfer later) over medium heat
Add garlic, onion, carrots, celery, leeks and chili peppers until slightly sweated
Once slightly sweated, add all spices EXCEPT the paprika and work into the dish, allowing for the spices to infuse the veggies.
Once the ingredients start sticking slightly to the bottom of the pan, splash in the cup of wine to deglaze and allow to cook until the alcohol burns off.
Add the diced tomatoes, vegemite, tomato paste and worcestershire sauce to the pot. Cover until boiling, then lower heat to low and preheat the oven to 350°F.
Cook low and slow on the stove for 30 minutes before adding the turnips and lentils. Stir around and add the vegetable stock
Either dump the contents into an ovensafe dish or in the same pot, neatly arrange the sliced potatoes over the top, slightly overlapping each potato in a concentric circle.
If necessary, add a bit more vegetable stock until it is just below the level of the potatoes. Now sprinkle the potatoes with the paprika and pop into the preheated oven for 60 minutes.

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