Winter Root Vegetable and Lentil Hotpot
Carrots, swede and parsnip with green lentils under a crown of sliced potatoes. A warming, filling, vegan supper.
- Time1 hr 30
- LevelEasy
- Costabout £2.39 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 180°C (160°C fan). Soften the onion in the oil in a large ovenproof pan for 5 minutes.
5 min - 2
Add the carrots, parsnips, swede, lentils, stock, tomato purée and thyme. Simmer for 20 minutes until the lentils are nearly tender.
20 min - 3
Pour into a deep baking dish.
- 4
Overlap the potato slices on top in neat rings. Brush with the extra oil.
- 5
Cover with foil and bake for 30 minutes. Remove the foil and bake for 25 minutes more until the potatoes are crisp and golden.
55 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.