Vegan Puy Lentil & Mushroom Hot Pot

Name: Vegan Puy Lentil & Mushroom Hot Pot
Prep time: 20 min
Ingredients: 1 Tbsp olive oil; 1 leek (large, thinly sliced); 3 celery sticks (finely diced); 2 carrots (finely diced); 3 garlic cloves (minced); 200 g mushrooms (finely chopped); 300 g pre-cooked puy lentils (rinsed); 1 tsp fresh thyme leaves (or ½ tsp dried); 1 Tbsp tomato purée; 150 ml white wine (optional); 600 ml vegetable stock; 1 bay leaf; 2 tsp soy sauce or tamari; 1 tsp smoked paprika (optional); Salt and freshly ground black pepper (to taste); 200 g firm tofu (torn or cubed); 1 Tbsp olive oil; 1 tsp soy sauce or tamari; 600 g Maris Piper or Desiree potatoes (thinly sliced (2-3mm)); 1 Tbsp olive oil; A few sprigs of thyme; Sea salt and freshly ground black pepper

Add warmth to your week with this hearty puy lentil and mushroom hot pot, topped with crisp, golden potato slices.

Ingredients

1 Tbsp olive oil
1 leek (large, thinly sliced)
3 celery sticks (finely diced)
2 carrots (finely diced)
3 garlic cloves (minced)
200 g mushrooms (finely chopped)
300 g pre-cooked puy lentils (rinsed)
1 tsp fresh thyme leaves (or ½ tsp dried)
1 Tbsp tomato purée
150 ml white wine (optional)
600 ml vegetable stock
1 bay leaf
2 tsp soy sauce or tamari
1 tsp smoked paprika (optional)
Salt and freshly ground black pepper (to taste)
200 g firm tofu (torn or cubed)
1 Tbsp olive oil
1 tsp soy sauce or tamari
600 g Maris Piper or Desiree potatoes (thinly sliced (2-3mm))
1 Tbsp olive oil
A few sprigs of thyme
Sea salt and freshly ground black pepper

Method

Prepare the tofu (optional): Toss the tofu with olive oil and soy sauce, then either pan-fry until lightly golden or air-fry at 200°C for 10 minutes. Set aside.
Cook the base: Heat the olive oil in a large ovenproof pan over a medium heat. Add the leeks, celery and carrots and cook for 8-10 minutes, until softened.
Stir in the garlic and mushrooms and cook until the mushrooms release their moisture and it evaporates.
Add the tomato purée and thyme, cooking for 1 minute. Pour in the white wine (if using) and let it reduce slightly.
Stir in the puy lentils, stock, bay leaf, soy sauce and smoked paprika, if using. Bring to a simmer and cook for 20-25 minutes, until the lentils are almost tender. Meanwhile, preheat the oven to 200°C/Gas Mark 6.
Fold in the cooked tofu, if using. Season to taste and remove the bay leaf.
Assemble the hotpot: Arrange the potato slices on top of the lentil mixture, overlapping them slightly. Brush with olive oil and scatter over the thyme leaves, plus a little salt and pepper.
Transfer the pan to the preheated oven and bake for 30-40 minutes, until the potatoes are golden and crisp at the edges. For extra colour, finish under the grill for 3-5 minutes.
Allow the hotpot to rest for 10 minutes before serving, so the base can thicken. Serve warm.