Vegan Hotpot with Lentils is a comforting, flavorful, and versatile dish that’s simple to prepare, perfect for chilly evenings. The combination of hearty lentils and fresh vegetables creates a warm hug in a bowl, making it an ideal choice for a cozy dinner. This dish not only satisfies your taste buds but also nourishes your body with plant-based goodness.
Why You’ll Love This Vegan Hotpot with Lentils
This plant-based hotpot with lentils is not just delicious but also packed with benefits. First, it’s incredibly nutritious, rich in protein and fiber, making it a healthy lentil hotpot choice. Second, it’s a one-pot meal, saving you time on cleanup. Third, the variety of vegetables you can add makes it versatile, allowing you to use what you have on hand. Moreover, it’s a vegan lentil stew that the whole family will enjoy, making it perfect for dinner gatherings. Lastly, the recipe is straightforward, which means you can whip it up even on a busy weeknight!
Ingredients for Vegan Hotpot with Lentils
Gather these items:
- 2 tbsp olive oil
- 1 unit white onion
- 2 medium-large carrots
- 2 cloves garlic
- 250 g dried red lentils
- 1 tbsp corn flour
- 1 tin chopped tomatoes
- 1 cube vegetable stock
- 400 ml water
- 2 tbsp tomato puree
- 1 tbsp tamari sauce
- 2 leaves bay leaves
- 1 tsp mixed herbs
- 1 tsp rosemary
- 1 tsp oregano
- salt to taste
- pepper to taste
- 2-3 large baking potatoes, peeled and sliced thinly into discs
How to Make Vegan Hotpot with Lentils Step-by-Step
- Step 1: Preheat the oven to 180°C (350°F).
- Step 2: Sauté the diced onion and carrots in olive oil for 4-5 minutes until softened.
- Step 3: Add minced garlic and cook for another 1-2 minutes, then sprinkle in the corn flour.
- Step 4: Combine the herbs, tomato puree, tamari sauce, red lentils, chopped tomatoes, and half the vegetable stock in the skillet.
- Step 5: Bring to a boil, then simmer for 15 minutes, adding more stock as needed until the lentils are tender and the sauce thickens.
- Step 6: Slice the potatoes very thinly (less than 0.5cm).
- Step 7: Transfer the lentil mixture to a baking dish and level it with a spoon.
- Step 8: Arrange the potato slices in a slightly overlapping pattern over the lentil sauce.
- Step 9: Drizzle a bit of olive oil, sprinkle black pepper and thyme over the potatoes, then cover the dish with foil.
- Step 10: Bake for 30 minutes with the foil on, then remove it and bake for another 20 minutes until the potato topping is golden and crispy.
- Step 11: Serve immediately to enjoy the hotpot while it’s warm and fragrant.
Pro Tips for the Best Vegan Hotpot with Lentils
Keep these in mind:
- Use fresh ingredients for the best flavor.
- Soak lentils for a few hours for quicker cooking.
- Adjust the thickness of the hotpot by adding more or less stock.
- For a richer taste, add more spices like smoked paprika or cumin.
- This is an easy vegan hotpot with lentils recipe that can be doubled for larger gatherings.
Best Ways to Serve Vegan Hotpot with Lentils
Enjoy this comforting dish with a side of crusty bread or over a bed of rice. You could also serve it alongside a fresh salad for a complete meal. For a twist, consider adding a dollop of vegan sour cream on top, which pairs delightfully with the hearty lentil flavors.
How to Store and Reheat Vegan Hotpot with Lentils
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply place it in a pan over medium heat, adding a splash of water or vegetable stock to loosen the mixture.
Frequently Asked Questions About Vegan Hotpot with Lentils
What’s the secret to perfect Vegan Hotpot with Lentils?
The secret lies in the quality of your ingredients and proper seasoning. Using fresh vegetables and herbs enhances the flavor, while soaking lentils can help them cook more evenly, resulting in a satisfying texture.
Can I make Vegan Hotpot with Lentils ahead of time?
Absolutely! You can prepare the vegan lentil stew ahead of time. Just let it cool, store it in the fridge, and reheat it when you are ready to serve. This makes it a great option for meal prep.
How do I avoid common mistakes with Vegan Hotpot with Lentils?
One common mistake is overcooking the lentils, which can make them mushy. Keep an eye on them while simmering and taste-test to ensure they remain firm yet tender.
Variations of Vegan Hotpot with Lentils You Can Try
There are plenty of delicious vegan hotpot ideas to explore! You can experiment by adding different vegetables like bell peppers, zucchini, or spinach. Another variation is to substitute lentils with chickpeas or black beans for a different flavor profile. You can also make a spicier version by adding chili flakes or jalapeños.
For more information on the nutritional benefits of lentils, check out this Healthline article.
If you’re interested in more vegan recipes, visit our latest recipes page.
For tips on cooking with lentils, see this curried chicken and lentils recipe.
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Vegan Hotpot with Lentils: 10 Comforting Recipes
- Total Time: 85 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
Easy Vegan Hotpot with Lentils is a comforting, flavorful, and versatile dish that’s simple to prepare, perfect for chilly evenings.
Ingredients
- 2 tbsp olive oil
- 1 unit white onion
- 2 medium-large carrots
- 2 cloves garlic
- 250 g dried red lentils
- 1 tbsp corn flour
- 1 tin chopped tomatoes
- 1 cube vegetable stock
- 400 ml water
- 2 tbsp tomato puree
- 1 tbsp tamari sauce
- 2 leaves bay leaves
- 1 tsp mixed herbs
- 1 tsp rosemary
- 1 tsp oregano
- salt to taste
- pepper to taste
- 2–3 large baking potatoes, peeled and sliced thinly into discs
Instructions
- Preheat the oven to 180°C (350°F).
- Sauté the diced onion and carrots in olive oil for 4-5 minutes until softened.
- Add minced garlic and cook for another 1-2 minutes, then sprinkle in the corn flour.
- Combine the herbs, tomato puree, tamari sauce, red lentils, chopped tomatoes, and half the vegetable stock in the skillet.
- Bring to a boil, then simmer for 15 minutes, adding more stock as needed until the lentils are tender and the sauce thickens.
- Slice the potatoes very thinly (less than 0.5cm).
- Transfer the lentil mixture to a baking dish and level it with a spoon.
- Arrange the potato slices in a slightly overlapping pattern over the lentil sauce.
- Drizzle a bit of olive oil, sprinkle black pepper and thyme over the potatoes, then cover the dish with foil.
- Bake for 30 minutes with the foil on, then remove it and bake for another 20 minutes until the potato topping is golden and crispy.
- Serve immediately to enjoy the hotpot while it’s warm and fragrant.
Notes
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5 g
- Sodium: 500 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 15 g
- Protein: 18 g
- Cholesterol: 0 mg
Keywords: Vegan Hotpot, Lentils, Comfort Food, Easy Recipe