Here you go Puff, lentil hot pot:
It's from a baby veggie cookbook hence can be a bit bland so I usually add smoked paprika and sometimes a chilli. You could pretty much chuck in any veg you wanted I suppose, I always leave out the celery and sometimes the potatoes and bay leaf oo. So my version is adapted quite a bit from the original! Here's the original, I mostly use red lentils but I guess you could use any. And make sure it doesn't stick to the bottom of the pan, I usually end up using loads more liquid that she suggests in the recipe.
Lentil hot pot, makes 10 portions.(can be frozen too) prep time about 10 mins chopping but then you leave it to simmer for about 40 minutes so it's not that much effort imo.
15 ml /1 tablespoon vegetable oil
225 g/8 oz red lentils, washed and picked over
1 onion, peeled and chopped
400g/14 oz can chopped tomatoes
1 clove garlic, crushed
10 ml/2 teaspoons tomato puree
1 large potato, peeled and cubed
1 bay leaf
2 carrots, peeled and diced
½ teaspoon dried oregano
2 celery sticks, washed and chopped
600 ml/1 pint vegetable stock
Heat the oil and fry the onion and garlic until softened but not browned. Add the potatoes, carrots, celery and lentils, and stir to coat the vegetables with the oil. Now add the tomatoes, tomato puree, herbs and the vegetable stock. Bring to the boil, cover and simmer for 40-45 minutes, or until the lentils and vegetables are very tender. Remove the bay leaf. Mash the lentils and vegetables using a fork before serving.