Description
Experience the warmth and comfort of this Easy Vegan Hotpot with Lentils, a delightful dish perfect for any gathering. This hearty hotpot is packed with protein-rich lentils, fresh vegetables, and topped with crispy potato slices, making it a wholesome meal that pleases both vegans and non-vegans alike. With just 10 minutes of prep time, this recipe is not only simple to make but also versatile enough to suit your family’s taste preferences. Whether you’re looking for a satisfying family dinner or a meal prep option for busy weekdays, this cozy dish will have everyone coming back for seconds.
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
Instructions
- Preheat your oven to 180 degrees C (350 degrees F).
- Sauté diced onion and carrots in olive oil for 4–5 minutes until softened.
- Add minced garlic and cook for another 1–2 minutes before stirring in corn flour.
- Combine lentils, chopped tomatoes, herbs, and half of the vegetable stock; simmer for 15 minutes.
- Slice potatoes thinly (less than 0.5 cm) while the lentils cook.
- Transfer the lentil mixture to a baking dish and layer the potatoes on top.
- Season potatoes with olive oil and herbs; 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: 65 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 380
- Sugar: 8g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 67g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 0mg