This comforting dish will satisfy vegetarians and meat-eaters alike. You can leave out the goat’s cheese and up the potatoes to make a vegan version, if you like.
Easily made vegan by swapping our the goat's cheese for more potatoes, this budget friendlyhotpot recipe will soon become a firm favourite. Lentils, mushrooms and spinach are topped with a crispy topping to make a nutritious midweek meal.
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Yields:
4 serving(s)
Prep Time:
25 mins
Cook Time:
1 hr 5 mins
Total Time:
1 hr 30 mins
Cal/Serv:
370
Ingredients
2Tbsp.
vegetable oil
1
onion, finely sliced
250g
chestnut mushrooms, roughly chopped
2tsp.
dried thyme
1Tbsp.
Marmite
250g
frozen spinach
400g
tin green lentils, drained and rinsed
500g
floury potatoes, peeled and thinly sliced into rounds
150g
goat’s cheese log, we used Chavroux
Directions
Step 1Preheat oven to 190°C (170°C fan) mark 5. Heat 1tbsp oil in a medium casserole dish over medium hob heat and cook the onion for 10min, until softened. Add the mushrooms and 1tsp dried thyme and cook for 10min, until the mushrooms are tender.
Step 2Turn up heat to medium-high and stir in the Marmite, spinach, lentils, 100ml water and plenty of seasoning. Cook for 10min, stirring occasionally, until spinach has defrosted.
Step 3In a medium bowl, toss the potato slices in the remaining oil, thyme and plenty of seasoning. Remove the lentil mixture from the heat. Arrange the potato and goat’s cheese slices on top, alternating and overlapping in a concentric pattern. Cook in the oven for 45min, or until potatoes are tender and lightly golden. Serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
