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
Scale
- 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