Description
Easy Vegan Hotpot with Lentils is the ultimate comfort food that brings warmth and satisfaction to your dinner table. This hearty dish features protein-rich lentils combined with fresh vegetables and topped with crispy, golden potatoes, offering a delightful twist on traditional British cuisine. Perfect for busy weeknights or cozy family dinners, this vegan hotpot is both simple to prepare and deliciously nourishing. With its rich flavors and cozy texture, even the pickiest eaters will be asking for seconds!
Ingredients
Scale
- 2 tbsp olive oil
- 1 white onion
- 2 medium-large carrots
- 2 cloves garlic
- 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
- 2–3 large baking potatoes
Instructions
- Preheat your oven to 180 degrees C (350 degrees F).
- Dice the onion and carrots; sauté them in olive oil for about 4-5 minutes until softened.
- Add minced garlic and corn flour; cook for an additional minute.
- Stir in herbs, chopped tomatoes, lentils, half of the vegetable stock, salt, and pepper. Bring to a boil, then reduce to simmer for about 15 minutes.
- Slice baking potatoes thinly while the mixture simmers.
- Transfer the lentil mixture to a baking dish (or keep it in an oven-safe skillet). Layer potato slices on top.
- Drizzle with olive oil and season with black pepper. Cover with foil and bake for about 30 minutes. Remove the foil and bake for an additional 20 minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 8g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 18g
- Protein: 18g
- Cholesterol: 0mg