Name: Easy Vegan Hotpot with Lentils
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: British
Ingredients: 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; 2-3 large baking potatoes, peeled and sliced thinly into discs

Description

Easy Vegan Hotpot with Lentils is a delightful plant-based dish that transforms a classic British recipe into a hearty, comforting meal. This vegan hotpot is brimming with nutritious lentils and topped with golden, crispy potatoes, making it an ideal choice for cozy family dinners or gatherings. Packed with flavor and easy to prepare, this dish will have everyone at the table coming back for seconds. Perfect for weeknight meals or special occasions, it’s a delicious way to introduce more meat-free options into your diet without sacrificing taste.

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
2–3 large baking potatoes, peeled and sliced thinly into discs

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Instructions

Preheat your oven to 180°C (350°F).
In a skillet, heat olive oil and sauté diced onion and carrots for 4-5 minutes until softened. Add minced garlic and corn flour, cooking for an additional 1-2 minutes.
Stir in herbs, spices, tomato puree, tamari sauce, lentils, and chopped tomatoes along with half of the vegetable stock. Bring to a boil then simmer for 15 minutes until lentils are tender.
Meanwhile, thinly slice the potatoes. Once the lentil filling is ready, transfer it to a baking dish if desired.
Layer the potato slices over the lentil filling in an overlapping pattern. Drizzle olive oil, season with pepper and thyme.
Cover with foil and bake for 30 minutes; remove foil and bake for another 20 minutes until potatoes are crispy.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Main
Method: Baking
Cuisine: British

Nutrition

Serving Size: 1 bowl (300g)
Calories: 480
Sugar: 6g
Sodium: 600mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 75g
Fiber: 20g
Protein: 24g
Cholesterol: 0mg