VEGETARIAN HOT POT — Serves 6
2 TBS Olive Oil
2 Onions, finely chopped
8 oz. Carrots, diced
8 oz. Rutabaga, diced
8 oz. Parsnips, diced
8 oz. Sweet Potato, diced
8 oz. Celery, diced
8 oz. Leeks, diced
8 oz. Kohlrabi, diced
2 lbs. Potatoes, sliced 1/4-inch thick
2 C Vegetable Stock (available at Dough on Main)
2 small cans diced Tomatoes
4 TBS Lentils
3 sprigs Thyme
1 Bay Leaf
Salt & Pepper to taste
Preheat oven to 400°F. Heat a large saucepan over medium heat. Add 1 TBS
Olive Oil. Once hot, add Onion and a pinch of Salt. Cook 4 to 5 minutes
until softened. Add all diced vegetables, except Tomatoes. Put a lid on the
pan and sauté for 10 minutes until slightly softened. Remove lid. Add
Stock, Lentils, Tomatoes, Thyme and Bay Leaf. Stir to mix well. Simmer for
15 to 20 minutes to thicken. Add Salt and Pepper to taste.
In a second pot, heat water and cook sliced Potatoes in boiling water for 1
to 2 minutes until slightly softened. Drain and put in cold water to cool.
Pour the vegetable mix into a large oven-proof dish (8″ x 12″). Arrange
Potato slices over vegetable mixture. Overlap slices, fish-scale style.
Drizzle with Olive Oil and sprinkle lightly with Salt and Pepper. Cook for
35 minutes until mixture is bubbling and the Potatoes are golden brown.
Serve immediately. Still great as a leftover the next day. Even for
breakfast, served with an egg on top.