This Easy Vegan Hotpot with Lentils is a hearty and comforting dish that’s perfect for a cozy dinner. Packed with protein-rich lentils and flavored with aromatic herbs, this hotpot delivers both nourishment and flavor. Layered with thinly sliced potatoes that bake to a crispy golden finish, it’s an all-in-one meal that’s perfect for the whole family. It’s also easy to make, budget-friendly, and completely plant-based, making it ideal for vegans or anyone looking for a wholesome, meat-free meal.
Ingredients:
- 2 tbsp olive oil
- 1 white onion, finely chopped
- 2 medium-large carrots, diced
- 2 cloves of garlic, minced
- 250g dried red lentils
- 1 tbsp corn flour
- 1 tin (400g) chopped tomatoes
- 1 vegetable stock cube + 400 ml water
- 2 tbsp tomato puree
- 1 tbsp tamari sauce (or soy sauce)
- 2 bay leaves
- 1 tsp mixed herbs
- 1 tsp dried rosemary
- 1 tsp dried oregano
- Salt and pepper, to taste
- 2-3 large baking potatoes, peeled and thinly sliced into discs
Instructions:
- Warm the Oven: Set your oven temperature to 375°F (190°C) to begin preheating.
- Cook the Vegetables: Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the finely chopped onion and diced carrots, and sauté for about 5 minutes until softened. Incorporate the minced garlic and sauté for an additional minute.
- Prepare the Lentil Mixture: Add the dried red lentils to the pan and stir to combine with the vegetables. Sprinkle in the corn flour and stir well to coat everything. Next, add the chopped tomatoes, vegetable stock (prepared by dissolving the stock cube in 400 ml water), tomato puree, tamari sauce, bay leaves, mixed herbs, rosemary, oregano, and a pinch of salt and pepper.
- Simmer: Let the mixture simmer for about 15-20 minutes, stirring occasionally, until the lentils are soft and the mixture thickens.
- Assemble the Hotpot: Pour the lentil mixture into a large ovenproof dish. Layer the thinly sliced potato discs evenly on top of the lentil mixture, slightly overlapping them.
- Bake: Cover the dish with foil and bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and bake for another 20-25 minutes, or until the potatoes are golden and crispy on top.
- Serve: Remove the hotpot from the oven and allow it to cool for a few minutes before serving. Garnish with fresh herbs if desired, and enjoy this comforting meal as a main dish.
Conclusion:
This Easy Vegan Lentil Hotpot is a warming, nutritious meal that’s perfect for any time of the year. The tender lentils, flavorful herbs, and crispy potato topping create a delightful balance of textures and flavors. It’s a simple yet hearty dish that’s ideal for feeding a crowd or enjoying leftovers the next day.
Easy Vegan Lentil Hotpot
A hearty, comforting vegan hotpot made with redlentils, vegetables, and aromatic herbs, layered with thinly sliced potatoesfor a crispy finish. This easy plant-based dish is nutritious, filling, andperfect for any occasion.
Ingredients
- 2 tbsp olive oil
- 1 white onion finely chopped
- 2 medium-large carrots diced
- 2 cloves of garlic minced
- 250 g dried red lentils
- 1 tbsp corn flour
- 1 tin 400g chopped tomatoes
- 1 vegetable stock cube + 400 ml water
- 2 tbsp tomato puree
- 1 tbsp tamari sauce or soy sauce
- 2 bay leaves
- 1 tsp mixed herbs
- 1 tsp dried rosemary
- 1 tsp dried oregano
- Salt and pepper to taste
- 2-3 large baking potatoes peeled and thinly sliced into discs
Instructions
- Warm the Oven: Set your oven temperature to 375°F (190°C) to begin preheating.
- Cook the Vegetables: Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the finely chopped onion and diced carrots, and sauté for about 5 minutes until softened. Incorporate the minced garlic and sauté for an additional minute.
- Prepare the Lentil Mixture: Add the dried red lentils to the pan and stir to combine with the vegetables. Sprinkle in the corn flour and stir well to coat everything. Next, add the chopped tomatoes, vegetable stock (prepared by dissolving the stock cube in 400 ml water), tomato puree, tamari sauce, bay leaves, mixed herbs, rosemary, oregano, and a pinch of salt and pepper.
- Simmer: Let the mixture simmer for about 15-20 minutes, stirring occasionally, until the lentils are soft and the mixture thickens.
- Assemble the Hotpot: Pour the lentil mixture into a large ovenproof dish. Layer the thinly sliced potato discs evenly on top of the lentil mixture, slightly overlapping them.
- Bake: Cover the dish with foil and bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and bake for another 20-25 minutes, or until the potatoes are golden and crispy on top.
- Serve: Remove the hotpot from the oven and allow it to cool for a few minutes before serving. Garnish with fresh herbs if desired, and enjoy this comforting meal as a main dish.