Day 4: Dinner

• olive oil spray, for cooking
• 1⁄4 onion, finely chopped
• 1⁄4 large carrot, finely chopped
• 1⁄4 stick celery, finely chopped
• 1⁄4 large clove garlic, finely chopped
• 1⁄2 tsp curry powder
• 1⁄4 x 400g tin salt-reduced chopped tomatoes
• 1⁄4 x 400g tin lentils, drained and rinsed
• 1⁄4 x 400g tin salt-reduced four-bean mix, drained and rinsed
• 3⁄8 cup frozen peas
• 1 1⁄4 potatoes, cut into 5mm thick slices, steamed and chilled overnight
• sweet paprika, for sprinkling
• 1⁄4 head broccoli, trimmed and cut into small florets
• 25g green beans, trimmed

• Preheat the oven to 190°C (170°C fan-forced). Spray a 1.5-litre baking dish with olive oil.
• Heat a deep heavy-based frying pan over medium heat and spray with olive oil.
• Add the onion, carrot and celery and cook, stirring, for five minutes or until softened.
• Add the garlic and curry powder and stir for 30 seconds or until fragrant. Stir in the tomatoes, lentils and bean mix and bring to a simmer over medium–high heat, then stir in the peas and return to a simmer; add a little water if necessary to prevent the mixture from sticking.
• Spoon the lentil mixture into the prepared baking dish, then top with the potato slices, placing them in overlapping lines to cover the lentil mixture. Spray with olive oil and sprinkle with paprika.
• Bake the hotpot for 45–50 minutes until the potato topping is golden and crisp.
• Just before serving, steam the broccoli and beans in a steamer basket over a saucepan of simmering water for three minutes or until tender but crisp. Serve the hotpot with the steamed vegetables alongside.

Healthy Snacks

• 1 medium banana
• 125g of fresh berries
• Antipasto plate (20g pistachios + ¼ cup artichoke hearts in brine + 6 medium pitted olives + 4 bambini bocconcini balls + 20g roasted capsicum / Pumpkin + 2 vita wheat broken into pieces + 20g hummus mixed with 2tsp lemon juice)

*Allow for up to 3 serves from your healthy snack list each day.