Easy Vegan Hotpot with Lentils
This Easy Vegan Hotpot with Lentils is a comforting dish that combines rich flavors and hearty ingredients, making it perfect for family dinners or cozy evenings at home. Packed with nutritious lentils and topped with crispy potatoes, this vegan hotpot offers a delightful twist on a classic British favorite. Whether you’re having guests over or simply looking for a satisfying weeknight meal, this recipe is sure to impress.
Why You’ll Love This Recipe
- Quick and Easy: This recipe comes together in just over an hour, making it simple enough for busy weeknights.
- Nutritious Ingredients: Packed with lentils and vegetables, it’s a wholesome meal that’s also full of fiber and protein.
- Versatile Dish: Feel free to swap in your favorite veggies or spices to make this hotpot your own.
- Family-Friendly: The delicious flavors and textures make it a hit with both kids and adults alike.
- Meal Prep Friendly: Make a big batch ahead of time for easy lunches or dinners throughout the week.
Tools and Preparation
Before diving into the cooking process, gather your essential kitchen tools to ensure a smooth experience.
Essential Tools and Equipment
- Skillet or frying pan
- Baking dish (if not using an oven-safe skillet)
- Knife
- Chopping board
- Spoon for stirring
- Peeler
Importance of Each Tool
- Skillet or frying pan: Essential for sautéing the vegetables to build flavor before adding the lentils.
- Baking dish: Ideal for transferring the hotpot if you prefer baking separately from the skillet.
- Knife: A sharp knife makes chopping ingredients quick and safe.
- Chopping board: Provides a stable surface for cutting vegetables efficiently.
Ingredients
For the Base
- 2 tbsp olive oil
- 1 white onion
- 2 medium-large carrots
- 2 cloves of garlic
- 250 g dried red lentils
- 1 tbsp corn flour
- 1 tin of chopped tomatoes
- 1 vegetable stock cube + 400 ml water
- 2 tbsp tomato puree
- 1 tbsp tamari sauce
- 2 bay leaves
- 1 tsp mixed herbs
- 1 tsp rosemary
- 1 tsp oregano
- salt and pepper
For the Topping
- 2–3 large baking potatoes, peeled and sliced thinly into discs
How to Make Easy Vegan Hotpot with Lentils
Step 1: Preheat the Oven
Start by preheating your oven to 180 degrees C (350 degrees F) so it’s ready when you need it later.
Step 2: Sauté the Vegetables
Dice your onion and carrot. Add them to your skillet with the olive oil.
Sauté for 4–5 minutes until softened.
Step 3: Add Garlic and Corn Flour
Add the minced garlic to the skillet.
Cook for another 1–2 minutes.
Stir in the corn flour until well combined.
Step 4: Combine Lentils and Spices
Add your herbs, spices, tomato puree, tamari sauce, red lentils, chopped tomatoes, and half of the vegetable stock.
Mix thoroughly.
Bring everything to a boil, then reduce heat to simmer for about 15 minutes.
Add more stock if needed until lentils are cooked.
Step 5: Prepare Potatoes
While simmering, peel and slice your potatoes very thinly (less than 0.5 cm thick).
Step 6: Assemble the Hotpot
If using a baking dish, transfer the lentil mixture into it.
Level out the sauce evenly with your spoon.
Step 7: Layer Potatoes
Arrange your sliced potatoes in an overlapping pattern over the lentil sauce without major gaps.
Step 8: Season Potatoes
Drizzle some olive oil over potatoes along with black pepper and thyme.
Cover your dish (or skillet) tightly with foil.
Step 9: Bake Covered
Bake covered for about 30 minutes.
Step 10: Finish Baking Uncovered
Remove foil and continue to bake for another 20 minutes until potatoes are golden brown and crispy.
Serve Immediately
Enjoy this delicious Easy Vegan Hotpot with Lentils hot from the oven!
How to Serve Easy Vegan Hotpot with Lentils
Serving your Easy Vegan Hotpot with Lentils is all about enhancing the cozy and hearty experience. This dish can stand alone, but pairing it with complementary sides or garnishes can elevate the meal. Here are some creative serving suggestions.
With Fresh Herbs
- Chopped Parsley: Sprinkle freshly chopped parsley on top for a burst of color and flavor.
- Thyme Sprigs: Add a few sprigs of thyme for an aromatic touch that complements the dish beautifully.
Accompanied by Bread
- Crusty Bread: Serve slices of crusty bread to soak up the rich lentil sauce.
- Garlic Bread: For an extra kick, offer garlic bread that adds flavor and pairs well with the hotpot.
On a Bed of Greens
- Mixed Salad: Place your hotpot on a bed of fresh mixed greens for a refreshing contrast.
- Spinach: Wilted spinach beneath the hotpot adds nutrients and a vibrant color.
With a Side of Pickles
- Pickled Vegetables: A small bowl of pickled vegetables provides a tangy crunch that balances the richness of the hotpot.
How to Perfect Easy Vegan Hotpot with Lentils
Perfecting your Easy Vegan Hotpot with Lentils can make this dish even more delightful. Here are some helpful tips to enhance your cooking experience.
- Use Fresh Ingredients: Fresh vegetables bring out the best flavors in your hotpot. Opt for seasonal produce when available.
- Adjust Seasoning: Taste as you cook and adjust herbs and spices according to your preference. A pinch more salt or herbs can make a difference.
- Soak Lentils: Soaking lentils beforehand can reduce cooking time, helping them become tender faster.
- Experiment with Toppings: Try different toppings like vegan cheese or breadcrumbs mixed with herbs for added texture and flavor.
- Cook Low and Slow: Simmering the lentils gently ensures they absorb flavors well without becoming mushy.
- Store Leftovers Properly: Keep leftovers in airtight containers in the fridge for up to three days, reheating thoroughly before serving.
Best Side Dishes for Easy Vegan Hotpot with Lentils
Pairing side dishes with your Easy Vegan Hotpot with Lentils can enhance the overall meal experience. Consider these delicious options that complement its flavors.
- Steamed Broccoli: Lightly steamed broccoli adds a vibrant green color and essential nutrients.
- Roasted Brussels Sprouts: Crispy roasted Brussels sprouts provide a lovely crunch and earthy taste.
- Coleslaw: A light coleslaw brings freshness and crunch, balancing the warmth of the hotpot.
- Quinoa Salad: A protein-packed quinoa salad offers a nutty flavor that pairs well with lentils.
- Couscous Pilaf: Fluffy couscous pilaf flavored with herbs makes for a satisfying side dish.
- Baked Sweet Potatoes: Sweet potatoes add natural sweetness, creating a wonderful contrast to savory flavors in the hotpot.
- Mushroom Risotto: Creamy mushroom risotto adds richness while keeping things plant-based and comforting.
- Garlic Mashed Potatoes: For potato lovers, creamy garlic mashed potatoes are always a hit alongside any hot meal.
Common Mistakes to Avoid
When making your Easy Vegan Hotpot with Lentils, it’s essential to avoid common pitfalls that can affect the dish’s flavor and texture. Here are some mistakes to steer clear of:
- Using Old Lentils: Old lentils may take longer to cook and can result in a grainy texture. Always check the expiration date and use fresh lentils for the best results.
- Not Soaking Lentils: While red lentils don’t require soaking, some recipes might call for it. If using other types, soak them beforehand to ensure even cooking.
- Skipping Seasoning: Overlooking herbs and spices can make your hotpot bland. Don’t skip on the seasoning; it enhances the overall flavors of your dish.
- Cutting Potatoes Too Thick: Slices that are too thick won’t cook evenly and will remain hard. Aim for thin slices to achieve a crispy topping that complements the dish.
- Rushing Cooking Time: Cooking your lentil mixture too quickly can lead to undercooked lentils. Allow ample time for simmering to let the flavors meld beautifully.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- Keep in the fridge for up to 4 days.
Freezing Easy Vegan Hotpot with Lentils
- Place in freezer-safe containers or bags.
- It can be frozen for up to 3 months.
Reheating Easy Vegan Hotpot with Lentils
- Oven: Preheat to 180°C (350°F) and bake until heated through.
- Microwave: Heat in short bursts, stirring in between for even heating.
- Stovetop: Warm gently over low heat, adding a splash of water if needed.
Frequently Asked Questions
Here are some frequently asked questions about making an Easy Vegan Hotpot with Lentils:
Can I use different types of lentils?
Yes, you can use other lentil varieties, but cooking times may vary. Adjust according to their specific requirements.
Is this Easy Vegan Hotpot with Lentils gluten-free?
Yes, this recipe is naturally gluten-free as long as you use gluten-free tamari sauce.
How can I customize my Easy Vegan Hotpot with Lentils?
Feel free to add seasonal vegetables or swap out herbs based on your preference for varied flavors.
Can I prepare this Easy Vegan Hotpot with Lentils ahead of time?
Absolutely! You can prep the lentil mixture and potatoes earlier in the day or even freeze them for later use.
Final Thoughts
This Easy Vegan Hotpot with Lentils is not only comforting but also versatile enough for any occasion. With its rich flavors and wholesome ingredients, it’s a meal your family will love. Feel free to customize it by adding your favorite veggies or adjusting seasonings for a personal touch.
Easy Vegan Hotpot with Lentils
- Total Time: 1 hour
- Yield: Serves 4
Description
Easy Vegan Hotpot with Lentils is the ultimate cozy comfort dish, perfect for family dinners or quiet nights in. This hearty recipe combines nutritious lentils with a medley of vegetables and a crispy potato topping, offering a delightful twist on a classic British favorite. It’s not only quick to prepare but also customizable, making it ideal for any occasion. Whether you’re entertaining guests or whipping up a weeknight meal, this vegan hotpot is sure to impress everyone at the table.
Ingredients
- 2 tbsp olive oil
- 1 white onion
- 2 medium-large carrots
- 2 cloves of garlic
- 250 g dried red lentils
- 1 tbsp corn flour
- 1 tin of chopped tomatoes
- 1 vegetable stock cube + 400 ml water
- 2 tbsp tomato puree
- 1 tbsp tamari sauce
- 2 bay leaves
- 1 tsp mixed herbs
- 1 tsp rosemary
- 1 tsp oregano
- salt and pepper
- 2–3 large baking potatoes, peeled and sliced thinly into discs
Instructions
- Preheat oven to 180°C (350°F).
- In a skillet, sauté diced onion and carrot in olive oil for 4–5 minutes until softened.
- Add minced garlic and corn flour; cook for another 1–2 minutes.
- Stir in herbs, spices, tomato puree, tamari sauce, lentils, chopped tomatoes, and half the vegetable stock. Bring to boil then reduce heat to simmer for about 15 minutes.
- While simmering, slice potatoes thinly.
- Transfer lentil mixture to a baking dish if needed; layer sliced potatoes on top.
- Drizzle with olive oil and season before covering with foil.
- Bake covered for 30 minutes; uncover and bake for an additional 20 minutes until potatoes are golden.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 356
- Sugar: 8g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 16g
- Protein: 17g
- Cholesterol: 0mg
