Swede and lentil hotpot

Swede and lentil hotpot
Swede and lentil hotpot

This swede and lentil hotpot is cosy, earthy, warm and comforting. Add some spices for that extra kick, especially during the cold months. One pot meals are full of flavour, healthy and kind to the pocket. This is also an easy way to batch cook and store away to avoid too many take away meals.

Why you'll love it!

I am not a fan of black eyed beans but I love other pulses such as lentils (in its various varieties) and chickpeas. I cook lentils as a substitute for beans. I love it because, unlike beans, it's not dense or heavy. This meal is perfect in cold seasons, and as a one pot meal is cheap and easy to make. It's comforting, light and full of flavour! Your heart will thank you for it, and your pocket will not suffer. I'll like to hear your review when you've tried it.

Lentils are perfect in soups and can be used as a thickener or bulking agent in hotpot meals such as this. This recipe can be made in two ways. Use half the lentils and add extra water for a lighter, soupy consistency or add more lentils if you would prefer a richer, fuller plate.

Ingredients you'll need

Ingredients for earthy swede and lentil hotpot

Sunflower oil: for sautéing

1 Swede/ Turnip

2 medium-large sized potatoes

250g green lentils

2 medium sized onions

3-4 carrots

3 fresh tomatoes

1/2 tube of tomato puree

Chilli pepper (dry)


Stock cubes

Garam masala


Curry powder


Bay leaves


Wash and pre-soak the lentils for a few hours before cooking.

Peel and chop the swede (turnip) and potatoes into cubes. Dice the tomatoes, onions and garlic then cut the carrots in circles.

Start by cooking the swede (turnip) in 1.5 to 2 litres of water. Rinse and add in the pre-soaked lentils and the bay leaves and bring to a boil.

In a separate sauce pan, sauté the diced onions and garlic in about 15mls of sunflower oil (you may use vegetable oil or extra virgin oil if you prefer).

Stir in the chopped tomatoes and tomato puree. Now add the other spices (garam masala, curry powder, thyme, stock cubes, dry pepper and salt to taste) and stir in. Cook for 3 minutes and take off the heat.

Add the cubed potatoes and carrots into your boiling pot of lentil and swede. Immediately, stir in your rich tomato based sauce. Stir into the big pot and give it a good stir to ensure all ingredients are mixed together. Reduce the heat and allow the hotpot to cook and all the flavours combine. Taste for seasoning.

Simmering lentil hotpot

Preparation time 15 minutes

Cooking time 20 minutes

Total time 35 minutes

How to store

Fridge- Once cooled to room temperature, you can store any leftovers in an airtight food container. This will stay tasty and fresh for 3 to 4 days.

Freezer- This meal can be frozen in an airtight food container or freezer bag for 3 months.

Reheat- Reheat in a small pot, over low heat and stir gently until its warm throughout. Add a little water to lighten and loosen up if required.

Did you make this recipe? Let me know in the comments. I'd love to see a picture too!

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