Description
Easy Vegan Hotpot with Lentils is a warm, hearty dish perfect for cozy family dinners or gatherings with friends. This comforting recipe features tender lentils combined with fresh vegetables, all topped with crispy potato slices that provide a satisfying crunch. It’s not only delicious but also packed with nutrients, making it an ideal choice for those seeking a wholesome plant-based meal. In just over an hour, you can create this delightful vegan hotpot that everyone will love. Enjoy it as a main course or pair it with crusty bread for the ultimate comfort food experience.
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 (to taste)
- 2–3 large baking potatoes, peeled and sliced thinly into discs
Instructions
- Preheat your oven to 180°C (350°F).
- In a skillet, heat olive oil and sauté diced onion and carrots for 4–5 minutes until softened.
- Add minced garlic and corn flour; cook for another 1–2 minutes.
- Stir in herbs, tomato puree, tamari sauce, red lentils, chopped tomatoes, and half of the vegetable stock. Bring to a boil, then simmer for 15 minutes until lentils are tender.
- While the mixture simmers, slice the potatoes thinly.
- Transfer the lentil mixture to a baking dish and layer the potatoes on top.
- Season with olive oil, black pepper, and thyme; cover with foil.
- Bake for 30 minutes covered, then remove foil and bake for an additional 20 minutes until golden.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 340
- Sugar: 5g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 13g
- Protein: 14g
- Cholesterol: 0mg