My husband has stopped eating meat, which means I have had to develop something of an imagination when it comes to cooking. I came up with this dish after being inspired by a lentil and tomato dish I had at an Italian restaurant in Putney called The Italian Boys. This is completely different, but I was greatly inspired by the combination of tomato sauce and lentils. So here is my take on it.

I have called it a hotpot after my husband suggested it. It tastes amazing, if I do say so myself.

Cooking time: 30-40 minutes

You will need:

3-4 Leeks.

A tin of chopped tomatoes.

Lentils (150-200g)

3 carrots

A tablespoon of olive oil

A dollop of butter

La Rosmarina sauce. (We get ours from Fattoria La Villa but you can buy it from somewhere else or make your own. The ingredients are tomatoes, extra virgin oil, fresh rosemary, garlic, salt and hot chilli pepper. Only use a tiny amount of the hot chilli pepper, you want a slight kick, this is not a spicy dish).

 

Method

Thoroughly clean the lentils and then add them to a pan. Pour cold water over them and then bring to the boil. Cook for 20-30 minutes. Next clean and chop the leeks and the carrots. Then take a frying pan and add a dollop of butter or spread. Add the leeks and the carrots and sauté them for 10 minutes. Add a tablespoon of olive oil. When the leeks and carrots are cooked add the lentils and then the rosemary sauce. Finally, add the tin of tomatoes. Stir it all together and make sure it is all hot. Job done: Leek & Lentil Hotpot. It is quick and easy.

If you can’t get your hands on some La Rosmarina sauce, although I recommend that you do, add some fresh rosemary, a clove of garlic, a touch of salt and a very slight amount of hot chilli pepper to the dish. The hot chilli pepper can be taken out altogether if you do not want any spice, or add a little more if you are so inclined.

This is an amazing dish that really locks in the flavour and is very healthy. If you cook it for yourself, let me know what you think.