Vegan Lentil Hotpot

4 Servings

low-calorie cooking spray
2 onions, peeled and diced
2 carrots, peeled and cut into small dice
2 sticks of celery, cut into small dice
200 g mushrooms, sliced
1 tsp mustard powder
2 tsp garlic granules
1 tsp dried thyme
3 tbsp tomato puree
350ml ml vegetable stock, 1 vegetable stock cube made up with 350ml boiling water
1 tsp balsamic vinegar
3 tbsp soy sauce
500 g potatoes, peeled and cut into half cm slices
salt and freshly ground black pepper
2 X 400 g tins of green lentils, drained and rinsed

Pre-heat the oven to 180ºC.
Spray a large saucepan with low-calorie cooking spray and place over a medium heat, sauté the onions, carrots, celery and mushrooms for 10 minutes, until they begin to soften.
Add the mustard powder, garlic granules, thyme and tomato puree to the pan and stir well.
Stir in the stock, balsamic vinegar and soy sauce and bring to a simmer. Allow to cook for 10 minutes, until the vegetables are just soft.
Meanwhile place the sliced potatoes into a pan of cold salted water and bring to the boil, reduce the heat and simmer for 3-4 minutes. Drain.
Stir the lentils into the softened vegetables, and pour the mix into an oven proof dish.
Arrange the par cooked, sliced potatoes on top, spray with low-calorie cooking spray and sprinkle on a little salt and freshly ground black pepper to taste.
Place in the oven for about 30 minutes, until the potatoes are crisp and golden, but soft on the inside.
Serve with your choice of accompaniment.

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