Vegetarian Lentil Hotpot

Name: Vegetarian Lentil Hotpot
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4
Ingredients: 300g frozen Quorn Meat Free Pieces (vegetarian or vegan); Olive oil; 1 onion, finely chopped; 2 cloves of garlic, finely chopped; 600g mixed vegetables; 200g leftover cooked lentils; 2 tsp dried mixed herbs; 1/2 tsp mustard powder; 2 tsp vegetable stock powder; 500ml single cream or dairy-free cream; Around 600g potatoes; Olive oil to brush the potatoes; Salt & pepper

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A lentil hotpot with Quorn Meat Free Pieces and mixed vegetables topped with sliced potatoes in a shallow orange Dutch oven with one portion removed and plated on the side.

Turn the veggies you have at home into a delicious weeknight meal with our lentil hotpot recipe. With Quorn Meat Free Pieces, lentils, and an array of colourful vegetables, it's a hearty and comforting meat-free dinner the whole family will love.

Vegan & Vegetarian Fillets & Pieces Recipes Vegan & Vegetarian Main Course Meals Vegan and Vegetarian Family Meal Recipes

Serves 4

60 mins

A Little Effort

A bag of Quorn Pieces showing the prepared product and information on an orange and charcoal background.

Made with Quorn Vegetarian Chicken Pieces

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High in Protein

Gluten Free

Low in Saturated Fat

No Soy

Ingredients

300g frozen Quorn Meat Free Pieces (vegetarian or vegan)
Olive oil
1 onion, finely chopped
2 cloves of garlic, finely chopped
600g mixed vegetables
200g leftover cooked lentils
2 tsp dried mixed herbs
1/2 tsp mustard powder
2 tsp vegetable stock powder
500ml single cream or dairy-free cream
Around 600g potatoes
Olive oil to brush the potatoes
Salt & pepper

Method

Pre-heat the oven to 200C/180C Fan/Gas 6
Cut vegetables into 1.5 cm [0.6 inches] chunks.
Heat some olive oil in a large hob to oven casserole dish. Gently fry finely chopped onion and garlic until soft. Add diced vegetables and fry gently altogether for 3-5 mins.
Add dried herbs, mustard powder, vegetable stock powder, lentils and frozen Quorn pieces. Mix well together. Add cream and mix again. Season to taste with salt and pepper. Remove from heat.
Cut potatoes into thin slices. Arrange the potato slices over the top of the vegetables. Brush the potato layer with some olive oil and season with salt.
Cook for 45-50 minutes, or until the potatoes have a nice golden-brown glow.

Zero Waste Tip: use homemade veggie stock from leftover vegetable scraps!