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Easy Vegan Hotpot with Lentils

Cozy Up with Easy Vegan Hotpot with Lentils Tonight

Enjoy a comforting Easy Vegan Hotpot with Lentils, featuring a savory lentil filling and crispy potatoes, perfect for busy weeknight dinners.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: British, Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 tbsp Olive Oil Substitute with vegetable oil if desired.
  • 1 White Onion Yellow onion can be used as an alternative.
  • 2 Carrots Adds sweetness and texture; substitute with parsnips for a different flavor.
  • 2 cloves Garlic Garlic powder can be substituted if fresh is unavailable.
  • 250 g Dried Red Lentils Can swap for green lentils, adjusting cooking time as needed.
  • 1 tbsp Corn Flour Arrowroot powder can be a gluten-free alternative.
  • 1 tin Chopped Tomatoes Fresh tomatoes can be diced and substituted.
  • 1 cube Vegetable Stock Cube + Water Provides savory depth; homemade broth can be used for a richer flavor.
  • 2 tbsp Tomato Puree Substitute with ketchup for a sweeter taste in a pinch.
  • 1 tbsp Tamari Sauce Soy sauce can be used if gluten is not a concern.
  • 2 Bay Leaves
  • 1 tsp Mixed Herbs
  • 1 tsp Rosemary
  • 1 tsp Oregano Fresh herbs can also be used for a more aromatic dish.
  • Salt and Pepper For seasoning; adjust to taste.
For the Crispy Topping
  • 2-3 Baking Potatoes Sweet potatoes can be used for a sweeter twist.

Equipment

  • Skillet
  • baking dish
  • Oven
  • knife
  • cutting board
  • Spatula

Method
 

Step-by-Step Instructions for Easy Vegan Hotpot with Lentils
  1. Preheat your oven to 180°C (350°F). This ensures even baking for a crispy potato topping.
  2. In a large skillet, heat a splash of olive oil over medium heat. Sauté diced white onion and carrots for 4-5 minutes.
  3. Add minced garlic and cook for an additional 1-2 minutes. Sprinkle in corn flour and mix well.
  4. Stir in lentils, chopped tomatoes, tomato puree, tamari sauce, and half of the vegetable stock. Bring to a boil, then simmer uncovered for 15 minutes.
  5. Peel and slice baking potatoes thinly, about 0.5 cm thick. Set aside.
  6. Transfer the lentil mixture to a baking dish, leveling it off with a spatula.
  7. Arrange potato slices in an overlapping pattern over the lentil filling.
  8. Drizzle olive oil over the potatoes and season with salt, pepper, and herbs. Cover tightly with foil.
  9. Bake covered in the preheated oven for 30 minutes, then uncover and bake for another 20 minutes.
  10. Remove from the oven, let cool for a few minutes, then serve and enjoy!

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 700mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 1500IUVitamin C: 20mgCalcium: 80mgIron: 3mg

Notes

Store leftovers in an airtight container for 3-4 days. Reheat in the oven for a crispy texture.

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