Easiest Way to Prepare Favorite Vegetarian Lancashire Hot Pot

Hello everybody, it's Drew, welcome to our recipe page. Today, we're going to make a distinctive dish, How to Make Ultimate Vegetarian Lancashire Hot Pot. One of my favorites. For mine, I'm gonna make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Vegetarian Lancashire Hot Pot, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Vegetarian Lancashire Hot Pot delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we must first prepare a few components. You can cook Vegetarian Lancashire Hot Pot using 22 ingredients and 10 steps. Here is how you cook it.

Friends of ours are vegetarians. We love traditional (lamb) lancashire hot pot so I developed this recipe to adapt some of those flavours.

Ingredients and spices that need to be Prepare to make Vegetarian Lancashire Hot Pot:

1. 1/2 cup butter
2. 250 grams red or green lentils
3. 5 medium russet or yellow potatoes, boiled and sliced
4. 12 cloves garlic, chopped
5. 2 large white onion
6. 2 medium carrots, peeled and chopped
7. 6 stalks celery
8. 1 medium leek
9. 4 large red or serrano chili peppers, with seeds
10. 1 large tin diced tomatoes (3 cups)
11. 1 tbsp curry powder
12. 1 small tin tomato paste
13. 250 ml vegetable stock (1-1.5 cups)
14. 1 tsp vegemite
15. 1 tbsp worcestershire sauce
16. 2 tbsp black pepper
17. 1 tbsp smoked paprika
18. 2 large turnips, boiled and chopped
19. 1 tsp salt (optional)
20. 1 cup red or white wine
21. 1 tbsp tumeric
22. 1 tbsp garam masala

Instructions to make to make Vegetarian Lancashire Hot Pot

1. Rinse lentils and dump into boiling water for 10 minutes. Drain and set aside
2. Place potatoes and turnips (peeling optional) in cold water and slowly bring to boil, boiling gently for 30 minutes. Let cool before chopping the turnips and slicing the potatoes.
3. Melt butter in an oven safe dish on the stove (or prepare casserole dish for oven transfer later) over medium heat
4. Add garlic, onion, carrots, celery, leeks and chili peppers until slightly sweated
5. Once slightly sweated, add all spices EXCEPT the paprika and work into the dish, allowing for the spices to infuse the veggies.
6. Once the ingredients start sticking slightly to the bottom of the pan, splash in the cup of wine to deglaze and allow to cook until the alcohol burns off.
7. Add the diced tomatoes, vegemite, tomato paste and worcestershire sauce to the pot. Cover until boiling, then lower heat to low and preheat the oven to 350°F.
8. Cook low and slow on the stove for 30 minutes before adding the turnips and lentils. Stir around and add the vegetable stock
9. Either dump the contents into an ovensafe dish or in the same pot, neatly arrange the sliced potatoes over the top, slightly overlapping each potato in a concentric circle.
10. If necessary, add a bit more vegetable stock until it is just below the level of the potatoes. Now sprinkle the potatoes with the paprika and pop into the preheated oven for 60 minutes.

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