Description
Easy Vegan Hotpot with Lentils is a warm and inviting dish that redefines comfort food. This plant-based hotpot combines protein-rich lentils with crispy potatoes, making it a hearty option for weeknight dinners or family gatherings. With its vibrant flavors and nourishing ingredients, this simple recipe is not just delicious but also a fantastic way to enjoy meat-free meals. Whether you’re looking to impress your guests or simply treat yourself to a cozy meal at home, this lentil hotpot will quickly become a favorite.
Ingredients
Scale
- 2 tbsp olive oil
- 1 white onion
- 2 medium-large carrots
- 2 cloves of garlic
- 250 g dried red lentils
- 1 tin of chopped tomatoes
- 2–3 large baking potatoes
- 1 vegetable stock cube
- 2 tbsp tomato puree
- 1 tbsp tamari sauce
- 2 bay leaves
- 1 tsp mixed herbs
- 1 tsp rosemary
- 1 tsp oregano
- salt and pepper
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 and corn flour; cook for another 1-2 minutes.
- Stir in the lentils, chopped tomatoes, tomato puree, tamari sauce, herbs, and half the vegetable stock; bring to a boil then simmer for about 15 minutes.
- While simmering, thinly slice the baking potatoes.
- Transfer the lentil mixture to a baking dish and layer the sliced potatoes on top.
- Drizzle with olive oil, season with salt and pepper, cover with foil, and bake for 30 minutes.
- Remove the foil and bake an additional 20 minutes until golden brown.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1/6 of the hotpot (approx. 300g)
- Calories: 330
- Sugar: 6g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 13g
- Protein: 14g
- Cholesterol: 0mg