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# Carrot hot pot

![Chef using his digital tablet and looking at camera in the kitchen](https://www.cholseyvolunteers.org/hubfs/Chef%20using%20his%20digital%20tablet%20and%20looking%20at%20camera%20in%20the%20kitchen.jpeg)

| **Vegetarian:** Yes | **Vegan:** Yes | **Gluten Free:** Yes | **Dairy Free: Yes** |
| --- | --- | --- | --- |

This is rich, gently sweet and irresistible. The hotpot, or ‘lentilzotto’ is good and hearty, perfect for the evenings as they get colder. The carrot can be replaced with butternut squash, pumpkin or sweet potato. If curry is not your thing, try this with smoked paprika, or black pepper, or cumin, you could go Moroccan style with Raz-El Hanout, you can vary this as much as you like!

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#### **Ingredients for 4**

900g carrots, peeled, diced 2.5cm

2 tbsp vegetable oil

1 large onion, peeled, finely diced

4 cloves garlic, peeled, thinly sliced

4 tbsp wayer

500ml vegetable stock

4 tbsp tomato puree

1/2 tsp turmeric

1 tsp Zanzibar or your favourite curry powder, more if you like it hot

250g cooked Lentils (1 tin, drained or 1 pouch)

2 tbsp toasted pumpkin seeds (optional)

1 (20-25g) bunch of coriander, leaves only

Salt, black pepper and curry powder to season

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#### Method

1. Roast, steam or boil the carrots until they are tender.
2. Get a medium sized shallow pan, add the oil, onion, garlic and water. Cover the pan. Sweat over a medium heat for 12 minutes until soft but not starting to go brown.
3. Add the stock. Stir in the tomato puree, turmeric and curry powder. Bring to the boil, lower the heat to medium then add the lentils and the cooked carrots. Simmer for simmer over a very gentle heat for 10 minutes. Take the pan off the heat. Leave to sit for 2 minutes.
4. Warm through. Add hot water if the mixture begins to dry out, you want the texture of risotto. Season to taste with salt, black pepper and curry powder.
5. Stir in the coriander. Sprinkle the toasted seeds over the top.

 

| #### **Good things to add to lentils and other pulses** |  |
| --- | --- |
| - Smoked paprika - Harissa - Chilli powder - Curry - Raz-el-hanout, Lemon zest and very finely chopped dried apricots - Cinnamon and nutmeg - Garlic butter | - Pesto - Tapenade - Thyme - Rosemary - Sage - Orange zest & fennel seed |

 

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