Description
Easy Vegan Hotpot with Lentils is a comforting and hearty dish that captures the essence of home-cooked meals. Perfect for family dinners or cozy gatherings, this vegan hotpot combines protein-packed lentils with fresh vegetables, all topped with crispy potatoes for a satisfying crunch. This easy-to-make recipe not only celebrates wholesome ingredients but also ensures a delightful dining experience without the use of meat. It’s nutritious, versatile, and ideal for meal prep, as it tastes even better the next day! Whether you serve it alone or alongside crusty bread, this hotpot is sure to please 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 the oven to 180°C (350°F).
- Sauté diced onion and carrots in olive oil for 4–5 minutes until softened.
- Add minced garlic and corn flour; cook for another 1–2 minutes.
- Mix in herbs, tomato puree, tamari sauce, lentils, chopped tomatoes, and half of the vegetable stock. Bring to boil, then simmer for 15 minutes.
- Thinly slice baking potatoes while sauce simmers.
- Transfer lentil mixture to a baking dish and layer potatoes on top.
- Drizzle olive oil over potatoes and season with pepper and thyme. Cover with foil.
- Bake covered for 30 minutes; remove foil and bake an additional 20 minutes until potatoes are golden brown.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 320
- Sugar: 8g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 15g
- Protein: 14g
- Cholesterol: 0mg