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Red lentil & vegetable hot pot


  • Heat a little oil in a large heavy-bottomed pot and gently sauté the garlic, parsnip, potato, carrot, onion and celery for about 3-5 mins, stirring now and again.
  • Add the stock, orange juice, soy, seasonings and lentils. Stir well and gently cook for 20-30 mins until everything is tender, adding more stock if needed.
  • Serve the stew in individual bowls on a bed of steamed rice with the parsley sprinkled on top.


  • olive or vegetable oil
  • 2 garlic cloves, crushed
  • 1 parsnip, diced
  • 1 large potato, diced
  • 1 medium carrot, diced
  • 1 onion, chopped
  • 2 celery stalks, diced
  • 500-750 ml vegetable stock
  • juice of 1-2 oranges
  • a splash of soy sauce
  • sea salt & freshly ground pepper
  • 100 gm red lentils
  • 2 tbsp chopped Italian (flat leaf) parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm