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Vegan Hotpot with Lentils

Hearty Vegan Hotpot with Lentils for Cozy Nights In

Enjoy this Vegan Hotpot with Lentils, a warm, comforting dish perfect for cozy evenings.
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Prep Time 15 minutes
Cook Time 1 hour
Resting Time 5 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: British
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 2 tablespoons Olive oil Substitute with any cooking oil
  • 1 medium White onion Can substitute with yellow onions or shallots
  • 2 medium Carrots Any root vegetable can be used instead
  • 3 cloves Garlic Garlic powder serves as a good alternative if fresh is unavailable
  • 200 grams Dried red lentils Substitute with green or brown lentils
  • 2 tablespoons Corn flour Regular flour can be a substitute
  • 1 tin Chopped tomatoes Can use crushed tomatoes or tomato sauce
  • 1 cube Vegetable stock cube Providing depth of flavor
  • 400 ml Water
  • 2 tablespoons Tomato puree Concentrated tomato paste can be a fine substitute
  • 2 tablespoons Tamari sauce Regular soy sauce is a good alternative
  • 2 leaves Bay leaves Can be omitted if not available
  • 1 teaspoon Mixed herbs A mix of dried oregano, basil, and thyme works well
  • 1 teaspoon Rosemary Can be substituted with dried thyme or omitted
  • 1 teaspoon Oregano Any Italian herb can stand in for this
  • to taste Salt Adjust to your preference
  • to taste Pepper Adjust to your preference
Topping
  • 2-3 large Baking potatoes Sweet potatoes can also be used

Equipment

  • Skillet
  • Baking dish
  • Oven

Method
 

Preparation
  1. Preheat your oven to 180°C (350°F).
  2. In a large skillet over medium heat, pour in olive oil. Add diced onion and chopped carrots, sautéing for 4-5 minutes until softened.
  3. Stir in minced garlic and corn flour. Cook for an additional 1-2 minutes, mixing well to form a roux.
  4. Add dried red lentils, chopped tomatoes, tomato puree, tamari sauce, mixed herbs, and half of your vegetable stock to the skillet. Bring to a gentle boil, then lower the heat and simmer for 15 minutes.
  5. Peel and thinly slice the baking potatoes to just under 0.5 cm thick.
  6. Transfer the hearty lentil filling to a baking dish, leveling it out evenly.
  7. Arrange the thinly sliced potatoes in an overlapping pattern over the lentil mixture.
  8. Drizzle olive oil over the potato layers, sprinkle with black pepper, and cover tightly with foil.
  9. Bake the covered hotpot for 30 minutes in the preheated oven.
  10. After 30 minutes, remove the foil and bake uncovered for an additional 20 minutes until the potato topping is golden brown and crispy.
  11. Remove the hotpot from the oven, let it rest for a few minutes, and serve warm.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 60gProtein: 15gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 600mgPotassium: 800mgFiber: 12gSugar: 8gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 4mg

Notes

Serve alongside roasted green beans for a balanced meal. Can store leftovers in the fridge for up to 3-4 days or freeze for up to 3 months.

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