Roasted Vegetable Hotpot

Serves four

• 150 g Butter beans
• 150 g Sweet potatoes
• 150 g Parsnips (peeled and diced)
• 0.5 L Vegetable stock
• 50 g Chopped tomatoes
• 50 g Onion (peeled and diced)
• 10 ml Olive oil
• 10 g Tomato puree
• Chilli powder
• Cumin
• Ground pepper
• Salt
• 2 Garlic cloves (minced)
• 100 g Dried red lentils

Nutritional information
Per serving: 243 Kcal

Environmental Impact

Per serving: 
80 grams CO₂ equivalence - carbon footprint
438 litres - water footprint

This recipe’s environmental sustainability level is: High.

To eat sustainably at each meal, our advice is to keep within 1000 grams of CO₂ equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal protein (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO₂, including dressing.

Method

Roast sweet potatoes and parsnips in an oiled tray with minced garlic. Cook the lentils. 

Saute onions, chilli powder and cumin in a hot oily pan.

Add tomato puree and chopped tomatoes.

Add cooked lentils and butter beans.

Add the vegetable stock, sweet potatoes and parsnips.

Cook until sauce thickens to the consistency of smooth yogurt.

The Chef’s Advice

Serve with rice and fresh herbs.

Nutritional Advice

Stews and hotpots are an excellent way of making sure you get your five-a-day.

Environmental Advice

Reduce your consumption of meat, especially red and processed meat.

Pulses, such as beans and lentils, are an excellent alternative protein source to add into your diet. One portion of beans has about 40 times lower an environmental impact than a portion of beef.