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Vegetable Hot Pot

I.am.Vegetarian's picture
Ingredients
  Water 1 1⁄2 Pint
  Tomato puree 2 Tablespoon
  Lentils 2 Ounce
  Dried peas/Beans 4 Ounce, soaked overnight in soft water
  Vegetable oil 3 Tablespoon
  Potatoes 8 Ounce, peeled and cut into 1 -inch cubes
  Onions 8 Ounce, sliced
  Carrots 8 Ounce, peeled and sliced 1/4-inch thick
  Celery sticks 3 Large, cut in 1/2-inch pieces
  Cabbage 6 Ounce, shredded
  Cauliflower 4 Ounce
  Garlic 1 Clove (5 gm), crushed with 1 level teaspoon salt
  Yeast extract 2 Teaspoon
  Evaporated milk 4 Tablespoon
Directions

MAKING
1) In a 2-3 pint saucepan, bring a mixture of water, tomato puree, lentils and peas or beans to a boil and then cook for 45 minutes-1 hour until peas or beans are just tender.
2) In a 3-4 pint saucepan, over a low heat, heat oil and sauté together potatoes, onions, carrots and celery in it to release an aroma.
3) Stir in lentils, peas and their liquor and cover and simmer for 20 minutes.
4) Slowly add in cabbage and cauliflower, allowing the liquid to just simmer to preserve the green color.
5) Cook the mixture again for 10 minutes and mix in garlic, salt and yeast extract.
6) Take off from heat and pour in evaporated milk and seasonings.

SERVING
7) In a large casserole, serve the hot pot warm along with a bowl of chopped hard-boiled egg and chives, or a bowl of grated cheese, served separately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Stewed
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
60 Minutes
Ready In: 
70 Minutes
Servings: 
4

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