Aubergine and lentil hotpot recipe
Created by The Tesco Recipes team
This veg-packed hotpot is a great way to warm up on chilly winter evenings. Make a simple tomato sauce with aubergines and lentils and top with crispy garlic potatoes, then let the oven do the rest of the work!
See method- Serves 4
- Takes 1 hr 30 mins
- 307 calories / serving
- Freezable
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 3 tbsp olive oil
- 1 onion, finely sliced
- 1 large carrot, scrubbed clean and finely chopped
- 4 large garlic cloves, finely crushed
- 1 tsp dried oregano
- 1 tsp ground cinnamon
- ¼ tsp smoked paprika, plus a pinch
- 2 tbsp Grower’s Harvest tomato purée
- 1 large aubergine, cut into 1cm chunks
- 400g tin finely chopped tomatoes
- 400g tin green lentils, drained and rinsed
- 400g baby potatoes, cut into 1-2mm thin slices
- 30g flat leaf parsley, finely chopped
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 1285kJ 307.0kcal
- Fat
- 12g
- Saturates
- 2g
- Salt
- 0.1g
- Sugars
- 12g
of the Reference intake
Carbohydrate 35.7gProtein 8.8gFibre 12.0g
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Method
- Preheat the oven to 220°C, fan 200°C, gas 7.
- Heat 1 tbsp oil in a saucepan set over a medium heat. Add the onions and carrot, cover with a lid and cook for 15 mins, stirring occasionally, until softened. Stir through 3 crushed garlic cloves, the oregano, cinnamon, paprika and tomato purée. Cook for 2 mins.
- In a separate pan, heat 1 tbsp oil, add the aubergine and cook over a medium-high heat for 8-10 mins until the skin starts to blister and the aubergine flesh has softened. Stir in the onion mix, tinned tomatoes, lentils and 300ml water. Cook over a medium heat for 10 mins until the liquid has reduced by half. Stir through the parsley, saving a little to garnish. Spoon into a medium-sized ovenproof dish.
- Rinse the potato slices under cold water, then pat dry with a clean tea towel. Use to top the lentil mix, overlapping the slices to create a fan effect. Mix the remaining 1 tbsp oil with 1 finely crushed garlic clove and a pinch of paprika and brush all over the potatoes.
- Bake on the middle shelf of the oven for 35-40 mins until the potatoes are evenly golden and a knife passes through them easily. Leave to stand for 10 mins before serving, topped with a sprinkle of parsley and a grind of black pepper.
- See more Vegan recipes
Freezing and defrosting guidelines
Cool the cooked dish fully, cover and freeze as a whole or in portions for up to 3 months. Defrost fully overnight in the fridge and reheat until piping hot. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
