Potato-Crusted Lentil Hot Pot -- (modified from Vegetarian Cooking, Australian Women's Weekly)

3/4 c red lentils
5 medium potatoes
1 tbsp oil
2 medium onions, chopped
2 medium carrots, chopped
3 sticks celery, chopped (optional)
1 bunch broccoli, trimmed and chopped
1 medium yam, peeled and chopped
4 cloves garlic, crushed
1 tsp curry powder
1 286 ml can tomato soup
1 400 ml can tomato sauce
any other vegetables you like
1 large vegetable stock cube, crumbled
1 c water
2 tbsp chopped fresh parsley (optional)
15 g butter, melted
1/4 tsp paprika

Add lentils to large saucepan of boiling water, bring to boil, reduce heat, simmer, uncovered, for 10 minutes; drain well. Boil, steam or microwave potatoes in their skins until tender.

Heat oil in large saucepan, add onions, carrots, broccoli, yam and garlic, stir over medium heat for about 5 minutes or until onions are soft. Stir in curry powder, cook for 1 minute. Add tomato soup, tomato sauce, stock cube and water, bring to boil, reduce heat, simmer for 10 minutes. Stir in parsley and lentils; spoon into large ovenproof dish (8 c capacity).

Slice potatoes, arrange over lentil mixture. Brush potatoes with butter, sprinkle with paprika. Bake in moderate oven for about 45 minutes or until lightly browned.

Serves 4.

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