Vegetable Hotpot

Name: Vegetable Hotpot
Yield: 4 servings
Ingredients: 250 g carrots, sliced; 1 leek; 1 tablespoon flour; 2 courgettes, sliced; 1 red pepper, sliced; 2 teaspoons dried herbs; 400 g green lentils, drained and rinsed; 400 g butter beans, drained and rinsed; 600 g potatoes, peeled and sliced; 3 tablespoons vegetable oil; 425 ml water

Vegetarian Dairy

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Ingredients

250 g carrots, sliced ⓘ
1 leek
1 tablespoon flour
2 courgettes, sliced ⓘ
1 red pepper, sliced
2 teaspoons dried herbs ⓘ
400 g green lentils, drained and rinsed ⓘ
400 g butter beans, drained and rinsed ⓘ
600 g potatoes, peeled and sliced ⓘ
3 tablespoons vegetable oil
425 ml water ⓘ

Instructions

preheat oven to gas mark 6.
cook carrots and leek over low heat covered with 2 tablespoons oil for ten minutes, stir in flour and cook for 30 seconds.
stir in water and heat until thickened.
add courgettes, red pepper, hersb, lentils and butterbeans, heat until almost simmering and then pour into a casserole dish.
arrange potatoe slices on the top brush with oil and cook for 20 minutes uncover and cook for another 50 minutes or until golden on top.

Nutrition & Diet Analysis (per serving)

436 kcal 22% DV

Protein Fat Carbs

Macronutrients

Protein 7.2g 14% DV

Total Fat 19.6g 25% DV

Carbs 60g 22% DV

Fiber 9.2g 33% DV

Sugar 10.9g 22% DV

Electrolytes

Sodium 353.8mg 15% DV

Potassium 1241mg 26% DV

Cholesterol 14.3mg 5% DV

Vitamins & Minerals

Vitamin A 1112mcg 100% DV

Vitamin C 44.5mg 49% DV

Calcium 77mg 6% DV

Iron 2.8mg 16% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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