Description
Discover the warmth and comfort of this Easy Vegan Hotpot with Lentils, a nourishing dish that brings together tender lentils, crispy potatoes, and vibrant vegetables in a single pot. Perfect for family dinners or cozy weeknight meals, this hearty hotpot is packed with rich flavors and wholesome ingredients. With minimal prep time and easy cooking steps, you can create a satisfying meal that everyone will love. Whether served on its own or paired with crusty bread and a fresh salad, this vegan hotpot is sure to become a household favorite.
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, sauté diced onion and carrots in olive oil for 4–5 minutes until softened.
- Add minced garlic; cook for another minute before stirring in corn flour.
- Combine lentils, chopped tomatoes, vegetable stock, tomato puree, tamari sauce, herbs, and spices. Bring to a boil then simmer for 15 minutes.
- Peel and thinly slice the potatoes while the mixture simmers.
- Transfer the lentil mixture to a baking dish if not using an oven-safe skillet. Layer sliced potatoes over the top.
- Drizzle with olive oil and season before covering with foil.
- Bake for 30 minutes covered; remove foil and bake an additional 20 minutes until potatoes are golden brown.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl (330g)
- Calories: 320
- Sugar: 5g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 16g
- Protein: 14g
- Cholesterol: 0mg