Vegetable, Barley and Lentil Hotpot with Sizzling GheeCourse: DinnerCuisine: Home CookingDifficulty: Easy
286 vegetarian or 443 with lamb shankskcal
If you’re looking for an antidote to the winter doldrums and rising food costs, this hotpot has you covered!
Just 15 minutes of chopping, a quick sauté in luscious ghee, and then your pot does the rest of the work, simmering away to create the most deliciously nourishing and satisfying meal. And the flourish of sizzling ghee, lemon and chilli flakes at the end make this homely dish look and taste a little bit fancy. We’ve seasoned this with harissa, a flavour-packed North African spice paste available in jars at most supermarkets. It’s well worth having a jar in the fridge to add spice and depth to all kinds of recipes. The heat can vary quite a bit between different brands, and harissa in a tube can be much spicier, so taste it first to decide how much you’d like to add. This hotpot is endlessly adaptable – mix up the veggies and seasonings to suit your taste and what’s in your fridge. Make this on your stove top, in the oven, pressure or slow cooker – we’ve included instructions for all! Any leftovers freeze well for up to 3 months.
2 tbsp of Ghee – OMGhee of course!
2 medium brown onions, chopped
3 garlic cloves, finely chopped
2 carrots, diced
2 celery stalks, diced
2 bay leaves and a few sprigs of thyme if you have it.
1 tsp of fine sea salt
2 tablespoons harissa paste, to taste
2 tablespoons tomato paste
1 potato, cut into 1.5cm dice
1 turnip, swede or parsnip, cut into 1.5cm dice
400g pumpkin and/or sweet potato, cut into 1.5 cm diced
1 cup pearl barley, soaked in water overnight and drained
2/3 cup brown or green lentils, soaked in water overnight and drained.
6-8 cups (1.5-2ltrs) vegetable stock
Freshly ground black pepper
2 large handfuls kale, spiniach or silverbeet, shredded.
Large handful continental parsley, finely chopped
- Sizzling Ghee Topping
1 tablespoon of OMGhee
Good squeeze of fresh lemon juice
1 teaspoon Aleppo chilli flakes – or a good pinch of regular chilli flakes (which are usually a bit hotter)
Full-cream natural Greek yoghurt try giving Paris Creek Farms greek yogurt a go.
- Lamb Shank Variation
2 Lamb Shanks
Melt OMGhee in a large oven-proof pot over medium heat - or in your pressure cooker or slow cooker if it has a sauté function and you’re planning to cook the whole dish in that.
Add the onions, garlic, carrot, celery, bay leaves, thyme and salt. Cook for 8-10 minutes, giving it a stir every now and then, until the veggies have softened and are beginning to brown around the edges.
Stir in the harissa and tomato pastes and cook for another minute or so until it smells fabulously fragrant.
Add all the ingredients up to and including the lentils and give them a good stir.
Pour in the vegetable stock, starting with 1.5 litres and season well with freshly ground black pepper. Increase the heat and bring up to a simmer.
Now it’s your choice how you’ll continue the cooking:
Stovetop: Cover and simmer over low heat, give it a stir every now and then, and adding more stock as needed, until barley and lentils are tender, about 1-1½ You’ll generally need more stock when cooking this on the stovetop.
Oven: Cover and cook at 140°C for 1-1½ hours. Check the pot from time to time and add more stock as needed.
Slow cooker: Cook on low for 6-8 hours.
Pressure cooker: Cook on high for 20 minutes.
Once cooked, stir in the kale, spinach or silverbeet leaves and simmer gently until just cooked. Stir through the chopped parsley.
Sizzling Ghee Topping
Melt the OMGhee in a small saucepan over medium heat and cook for a minute. Add the lemon juice and chilli flakes and swirl around the pan (be careful, it will sizzle and might splash). This will make enough to top 4 bowls, you can double the topping if you need more.
Ladle the hot pot into serving bowls and top each with a dollop of yoghurt and finish with the sizzling ghee.
Smile as you dig in, thinking about how many serves of veg you’re about to enjoy in a single, delicious bowl. 😊
- Lamb Shank Variation
Season 2 lamb shanks generously with salt and pepper.
Melt 1 tablespoon OMGhee in a large pot over medium heat (use the same pot you’ll use for the rest of the dish). Sear the lamb shanks until brown on all sides.
Remove shanks to a plate. Heat an extra tablespoon of OMGhee in the same pan and continue with steps 2-4 of the main recipe.
Add lamb shanks back to the pan and then continue from step 5 of the main recipe.
With the addition of lamb shanks, you’ll need to cook the hotpot for longer:
Stovetop: Cover and simmer over low heat, give it a stir every now and then, and adding more stock as needed, until the lamb shanks are very tender and falling off the bone, about 2½-3 hours.
Oven: Cover and cook at 140°C for 2½-3 hours. Check the pot from time to time and add more stock as needed.
Pressure cooker: Cook on high for 40 minutes.
Slow cooker: Cook on low for 8 hours.
Once cooked, remove the lamb shanks from the pot. Set aside until cool enough to handle, then shred the meat from the bones and return to the pot with your leafy greens. Simmer gently until the greens are just cooked.
Stir through the parsley and top with the yoghurt and sizzling ghee.
Overwhelmed by the number of ingredients or missing some??
- If the number of ingredients feel overwhelming and soaking lentils sounds great but you know you'll never get to it; try this. Buy a pack of soup veges and ditch the soaking of lentils for tinned (or just chuck in a packet of McKenzie Soup Mix). Use any veggies you like (in addition to the onions) just make sure it adds up to 1kg. So grap the soup veggies packet in the supermarket and add some pumpkin or sweet potato and you have a meal that's set and forget.