Description
Enjoy this Easy Vegan Hotpot with Lentils, a heartwarming dish that brings comfort and flavor to your table. This delightful recipe combines protein-rich lentils with fresh vegetables and crispy potatoes, creating a satisfying meal perfect for family gatherings or cozy weeknight dinners. With just 10 minutes of prep time and simple ingredients, you can whip up a nutritious vegan hotpot that will please both plant-based eaters and meat lovers alike. Customize it with your favorite herbs and veggies for added depth, and serve it alongside crusty bread or a fresh salad for an unforgettable dining experience.
Ingredients
Scale
- 2 tbsp olive oil
- 1 white onion
- 2 medium-large carrots
- 2 cloves of garlic
- 250 g dried red lentils
- 1 tin of chopped tomatoes
- 2–3 large baking potatoes
Instructions
- Preheat the oven to 180°C (350°F).
- In a skillet, sauté diced onion and carrots in olive oil for 4–5 minutes until softened.
- Add minced garlic; cook for an additional 1–2 minutes.
- Stir in corn flour, tomato puree, tamari sauce, lentils, chopped tomatoes, herbs, bay leaves, and half the vegetable stock. Bring to a boil then simmer for about 15 minutes.
- While simmering, thinly slice the potatoes.
- Transfer the lentil mix to a baking dish and top with potato slices in an overlapping pattern. Drizzle with olive oil and season.
- Cover with foil and bake for 30 minutes; then uncover and bake for another 20 minutes until golden brown.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 310
- Sugar: 4g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 14g
- Protein: 12g
- Cholesterol: 0mg