News, recipes, information and helpful tips for living gluten free

News, recipes, information and helpful tips for living gluten free


Gluten Free Vegetable Hotpot

I’m one of those people who can’t go too many days without a veggie fix. This delicious gluten free Hotpot (for want of a better title) fits the bill – especially when served with pan fried haloumi and avocado toast. If you prefer, you can serve with some goat’s cheese or pan fried chicken breast (olive oil and fresh thyme works well) instead of haloumi. I’ve included a list of the vegetables used in this dish, but you can mix it up and use whatever you have in the fridge, or what you like. The key thing is plenty of freshness -with vegetables and herbs, the fresher the better. If not home-grown, try buying your veggies from a local farmer’s market if possible.

Ingredients
¾ cup puy style lentils
1 bay leaf
1 onion, sliced
2 cloves garlic, crushed
1 teaspoon of ground cumin
2 teaspoons ground coriander
1 medium size sweet potato (approx. 300 grams), chopped into chunks roughly 4x3cm
2 medium size carrots, chopped into rounds 2cm thick
1 stalk celery, chopped into 2cm pieces
½ teaspoon saffron, soaked in ¼ cup water
500ml vegetable stock
½ cup orange juice
1 tablespoon tomato paste
1 can crushed tomatoes
1 can chick peas, drained (optional)
Handful of olives
1 bunch asparagus, trimmed 

1 cup each of green beans and broccoli, chopped
180 grams Haloumi cheese
Handful of fresh parsley, leaves picked
Fresh avocado, to serve 

Step 1. Rinse lentils using a fine sieve and remove any small stones. Place the lentils and bay leaf in a large saucepan of water and bring to the boil. Reduce heat to low and simmer for 15-20 minutes until lentils are tender. Don’t overcook! Drain well and set aside.
Step 2. Heat 1 tablespoon of olive oil in a large casserole dish. Add onion and gently cook over low heat for a few minutes until the onions are soft, but not coloured. Add garlic, cumin and coriander and stir for another minute. Add chopped sweet potato, carrot and celery. Then stir in saffron (and water), tomato paste, tomatoes, stock and juice. Cover with casserole lid and simmer gently for 5 minutes.
Step 3.  Add the cooked lentils, chick peas (if using) and olives to the casserole dish and combine. Continue cooking over low heat until vegetables are just soft enough to eat, not falling apart.
Step 3.  Meanwhile, place chopped asparagus, broccoli and beans in a heatproof bowl and cover with boiling water. Leave to blanche for a few minutes, drain then add to the casserole dish. Once these green vegetables have been incorporated, turn off the heat. Season to taste with salt and pepper.
Step 4. Chop haloumi into chunks, approx. 2x4cm and pan fry gently in olive oil until golden.
To serve: Ladle Vegetable Hotpot onto serving plates and garnish with haloumi and parsley leaves. Serve with fresh avocado, spread on toast. Alternatively, pan fried chicken, and goats cheese with fresh rocket. 

 


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