Description
Easy Vegan Hotpot with Lentils is a comforting, flavorful, and versatile dish that’s simple to prepare, perfect for chilly evenings.
Ingredients
Scale
- 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