Butternut & Lentil Hot Pot

  • Butternet and lentil hot pot
  • Butternet and lentil hot pot
  • Butternet and lentil hot pot
  • Butternet and lentil hot pot
  • Butternet and lentil hot pot
  • 10-30 minutes to prepare
  • 10-30 minutes to cook
  • 6 servings
  • How to make

1 butternut (900g to have around 700g of flesh)
1 onion
2 garlic cloves
3 tbsp of vegetable oil
125g red lentils
2 tbsp tomato puree
400g can chopped tomatoes
3 sprigs fresh thyme
750ml homemade vegetable stock
2 tsp ground cumin
400g can black beans
Lemon juice
Black Pepper

To serve (optional):

6 wholemeal wraps for tortilla cups and spider chips.

Step 1

Peel and deseed butternut. Cut in 1.5 cm dice. Chop onion finely. Crush garlic.

Step 2

Heat some vegetable oil in a large pan. Add finely chopped onion and crushed garlic and fry until soft.

Step 3

Add diced butternut, red lentils, tomato puree, chopped tomatoes, fresh thyme, stock and ground cumin.

Step 4

Bring to the boil, then cook half covered under medium heat for around 20-25 mins until butternut is cooked. 

Step 5

Rinse and drain black beans. Add to vegetables. Season to taste with lemon juice and pepper.

Step 6

To make the tortilla cup and spider chips cut 3 wholemeal wraps into quarter. Carefully fold in each hole of a muffin tin to make 12 cups. Cut out additional wholemeal wraps using a cookie cutter shaped as a spider (or ghost, bone etc..). Place shapes on a tray. Cook tortillas cup and spider chips in the oven at around 200C / 180C Fan for around 5-10 minutes until crispy.


  • Gluten ingredients
  • Wheat

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Recipe notes

For some spooky fun, make the spider chips and tortilla cups while the hot pot is cooking.

You can use gluten/wheat free tortillas if needed.

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