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Aubergine and lentil hotpot recipe

Aubergine and lentil hotpot recipe

7 ratings

Created by The Tesco Real Food 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
  • Healthy
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free

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
2 of your 5-a-day and high in fibre

Each serving contains

  • Energy

    1285kj
    307kcal     15%

  • Fat

    12g 17%

  • Saturates

    2g 10%

  • Sugars

    12g 14%

  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 35.7g Protein 8.8g Fibre 12g

Method

  1. Preheat the oven to 220°C, fan 200°C, gas 7.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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.

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