Description
Easy Vegan Hotpot with Lentils is your go-to dish for cozy evenings, offering a hearty blend of protein-packed lentils and crispy potatoes. This comforting one-pot meal is not only satisfying but also nutritious, making it perfect for families or gatherings. With minimal preparation time and customizable ingredients, this vegan hotpot impresses everyone at the table, whether you’re hosting friends or enjoying a nourishing weeknight dinner.
Ingredients
Scale
- 2 tbsp olive oil
- 1 white onion, diced
- 2 medium-large carrots, diced
- 2 cloves garlic, minced
- 250 g dried red lentils
- 1 tbsp corn flour
- 1 tin chopped tomatoes
- 1 vegetable stock cube + 400 ml water
- 2 tbsp tomato puree
- 1 tbsp tamari sauce
- 2 bay leaves
- Assorted herbs (mixed herbs, rosemary, oregano)
- Salt and pepper to taste
- 2–3 large baking potatoes, thinly sliced
Instructions
- Preheat oven to 180°C (350°F).
- In a skillet, heat olive oil over medium heat. Sauté onion and carrots for about 4–5 minutes until softened.
- Add minced garlic and corn flour; cook for another 1–2 minutes.
- Stir in herbs, tomato puree, tamari sauce, lentils, chopped tomatoes, and half the vegetable stock. Bring to boil then reduce heat to simmer for about 15 minutes.
- While simmering, peel and slice potatoes thinly.
- Transfer lentil mixture to a baking dish (if using). Layer sliced potatoes on top in overlapping rows.
- Drizzle olive oil over the potatoes and season with salt and pepper.
- Cover with foil and bake for 30 minutes; remove foil and bake for an additional 20 minutes until golden brown.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg