Description
Easy Vegan Hotpot with Lentils is a comforting and hearty dish that takes traditional British fare to plant-based perfection. This satisfying hotpot layers rich lentils and crispy potatoes, creating a meal that warms both the body and soul. With just 10 minutes of preparation, this recipe is ideal for busy weeknights or family gatherings. It’s packed with protein, fiber, and essential nutrients, making it not only delicious but nourishing as well. Customize it with your favorite vegetables or spices to suit your taste. Enjoy this delightful vegan dish as a wholesome main course that everyone will love.
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).
- Dice the onion and carrots; sauté in olive oil for 4–5 minutes until softened.
- Add minced garlic; cook for an additional 1–2 minutes. Stir in corn flour.
- Incorporate lentils, herbs, tomato puree, tamari sauce, chopped tomatoes, and half of the stock; bring to a boil then simmer for 15 minutes.
- Slice baking potatoes thinly while the lentil mixture cooks.
- Transfer the lentil mixture to a baking dish and layer sliced potatoes over the top.
- Drizzle olive oil on potatoes, season with pepper, cover with foil, and bake for 30 minutes.
- Remove foil and continue baking for another 20 minutes until potatoes are golden brown.
- Prep Time: 10 minutes
- Cook Time: 65 minutes
- Category: Main
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 320
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg