Name: Easy Vegan Lentil Hotpot Recipe
Prep time: 10 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Cuisine: Vegan
Ingredients: 2 tbsp olive oil; 1 white onion, diced; 2 medium-large carrots, diced; 2 cloves of garlic, minced; 250 g dried red lentils; 1 tbsp corn flour; 1 tin chopped tomatoes (about 400 g); 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 to taste; 2-3 large baking potatoes, peeled and sliced thinly (about 0.5 cm thick)

If you’re craving a comforting, hearty meal that’s both simple and packed with flavor, you’re in the right place! This Easy Vegan Lentil Hotpot Recipe is exactly what you need on those busy weeknights or cozy weekend dinners. It’s a one-dish wonder that’s filling, nutritious, and surprisingly straightforward to pull together—no fancy ingredients or complicated steps. Stick around because I’m going to walk you through how to get it just right, with plenty of tips to make it totally foolproof.

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Why You’ll Love This Recipe

Simple Ingredients: You probably already have most of these staples in your pantry and fridge, which makes it super accessible.
Comfort in a Dish: The warm, rich flavors paired with that crispy potato topping hit the spot every time.
Versatile & Filling: Whether you’re vegan, vegetarian, or just looking for a healthy meal, this hotpot satisfies big appetites.
Great for Batch Cooking: Leftovers store and reheat beautifully, perfect for meal prep.

Vegan Lentil Hotpot, hearty vegan lentil stew, easy vegan dinner, plant-based hotpot recipe, nutritious vegan comfort food - The image shows a round black pan on a white marbled surface, filled with a layered dish. The bottom layer is dark orange with a thick texture, likely a cooked vegetable or lentil mixture. On top are thin, round, golden-brown slices of potato, arranged in a fan shape around the edges. Each potato slice is crisp and sprinkled with green herbs and seasoning. A silver spoon lifts a portion of the dish from the pan, showing one golden potato slice with some orange filling underneath. Steam rises gently from the pan, adding warmth to the scene. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Easy Vegan Lentil Hotpot Recipe plays a part in making it comforting, hearty, and packed with flavor. The lentils bring protein and earthy texture, while the potatoes create that irresistible crispy topping that makes it feel luxurious. Let’s dive into why each component matters, plus a few shopping pointers.

Vegan Lentil Hotpot, hearty vegan lentil stew, easy vegan dinner, plant-based hotpot recipe, nutritious vegan comfort food - Flat lay of peeled and thinly sliced baking potatoes arranged neatly, whole white onion with some slices nearby, bright orange carrots both whole and chopped, fresh garlic cloves, vibrant red dried lentils in a small pile, rich red chopped tomatoes in a loose heap, small fresh sprigs of oregano and rosemary scattered artistically, and a few glossy bay leaves placed gently around, all arranged on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Olive oil: Adds a lovely, subtle richness and is perfect for sautéing your veg without overpowering the flavors.
White onion: A classic base flavor that softens and sweetens, building the stew’s depth.
Carrots: They add natural sweetness and bite, balancing all the savory notes.
Garlic: Brings aromatics that warm up the entire dish — don’t skip it!
Dried red lentils: Cook quickly and soak up flavors beautifully, making the hotpot protein-rich and filling.
Corn flour: Helps to thicken the sauce just right so it clings to the lentils and veggies.
Chopped tomatoes: Provide acidity and body, giving the sauce a vibrant tang.
Vegetable stock cube + water: Makes sure the lentils cook perfectly and adds savoriness.
Tomato puree: Deepens tomato flavor and enhances the sauciness.
Tamari sauce: Adds umami and a kick of salty richness—feel free to adjust based on your salt preference.
Bay leaves, mixed herbs, rosemary, oregano, salt & pepper: Classic herbs that develop great complexity and warmth in the stew.
Baking potatoes: Thinly sliced for that golden, crispy topping—you want them to be just thick enough to soften but still crisp up beautifully.

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

I love how adaptable this Easy Vegan Lentil Hotpot Recipe is—you can switch things up depending on what you have or what you’re craving. Let yourself play around with the herbs or even swap in sweet potatoes or parsnips for that different twist. The beauty here is that you can cater the hotpot to your own pantry and taste buds.

Variation: I’ve tried adding smoked paprika or a pinch of cayenne for some smoky heat—it instantly transforms the flavor and keeps things exciting.
Seasonal swap: In the colder months, I sometimes add chopped mushrooms or kale for extra earthiness and nutrients.
Make it gluten-free: Double-check your tamari sauce and stock cubes—using gluten-free options keeps this recipe safe for gluten sensitivity.

Step-by-Step: How I Make Easy Vegan Lentil Hotpot Recipe

Step 1: Softening the Veggies

Start by heating the olive oil in a deep skillet or pan over medium heat. Chop your onion and carrots into small, even pieces so they cook at the same rate. Toss them into the pan and sauté for about 4 to 5 minutes until they become soft and fragrant. This step builds your stew’s flavor base, so don’t rush it. When the veg are softened, add the minced garlic and cook for 1-2 minutes more—keep an eye so the garlic doesn’t burn, which can happen fast.

Step 2: Creating the Lentil Sauce

Now sprinkle in the corn flour and stir it well into the softened vegetables to help thicken your sauce later. Add in the tomato puree, tamari sauce, herbs (bay leaves, rosemary, oregano, mixed herbs), then toss in the dried red lentils and chopped tomatoes. Pour in half of your vegetable stock mixture and give everything a good stir. Bring the whole pan to a boil, then immediately reduce the heat and let it simmer gently. Keep it covered and watch it for about 15 minutes, stirring occasionally and adding more stock if it gets too thick or starts to stick. You’ll know it’s ready when the lentils are soft and the sauce has thickened nicely.

Step 3: Preparing the Potato Topping

While the lentils simmer, peel your baking potatoes and slice them thinly—aim for just under half a centimeter so they cook through in the oven and crisp up on top. A mandoline slicer makes this easier if you have one, but a sharp knife works just fine as long as you keep them even thickness. Set them aside while you transfer the lentil mixture to a baking dish or keep it in your oven-safe skillet.

Step 4: Layering & Baking

Spread your thick lentil sauce evenly in the dish, then start layering the potato slices on top, slightly overlapping so there are no gaps—this helps them bake evenly and create a beautiful crust. Drizzle a little olive oil over the potato layer and sprinkle with black pepper and thyme for extra flavor. Cover the dish tightly with foil and bake at 180°C (350°F) for 30 minutes to soften the potatoes. Then take off the foil and bake for another 20 minutes, or until the top turns golden and crispy. I love how the potatoes soak up the aromas from the lentils while getting that lovely crunch.

Once baked, let it cool for a few minutes before serving so the flavors settle and it doesn’t burn your mouth (speaking from experience here!).

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Pro Tips for Making Easy Vegan Lentil Hotpot Recipe

Use Red Lentils: They cook faster and break down well, creating a thick sauce without feeling mushy.
Don’t Skimp on Thin Potato Slices: Thinner slices crisp up better and cook evenly—aim for uniform pieces to avoid some being underdone.
Adjust Stock Gradually: Add more liquid slowly during simmering to avoid a watery sauce or lentils sticking to the pan.
Cover the Dish When Baking: This steams the potatoes at first for tenderness, removing the foil at the end ensures a golden, crispy top layer.

How to Serve Easy Vegan Lentil Hotpot Recipe

Vegan Lentil Hotpot, hearty vegan lentil stew, easy vegan dinner, plant-based hotpot recipe, nutritious vegan comfort food - A round black skillet holds a golden potato dish with one visible layer made of thin, large potato slices arranged in a circle, slightly overlapping, with edges browned and crispy, sprinkled with small green dried herbs and black pepper, giving a textured look on the surface of the potatoes; the skillet sits on a wooden board placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually sprinkle fresh chopped parsley or a handful of chopped chives right before serving—it brightens up the dish and adds a pop of color. A squeeze of lemon juice over the hotpot is also a game-changer, giving a fresh zing that balances the rich flavors perfectly.

Side Dishes

While this hotpot feels like a full meal on its own, I love pairing it with a crisp green salad dressed lightly with lemon and olive oil to cut through the richness. Crusty bread or warm flatbreads are also perfect for scooping up all that delicious sauce.

Creative Ways to Present

For special occasions, I’ve served this lentil hotpot in individual ramekins topped with rosemary sprigs for a rustic touch. You could also layer thin slices of sweet potato or parsnip with the potatoes for a colorful twist that looks stunning on the table.

Make Ahead and Storage

Storing Leftovers

Leftovers store really well in an airtight container in the fridge for up to 3 days. I find that the flavors often deepen overnight, making it even tastier the next day. Just cover it tightly to keep that potato topping from drying out too much.

Freezing

I’ve frozen this hotpot a couple of times with success. Just make sure it cools completely before transferring to a freezer-safe container. When freezing, I usually separate the lentil base from the potatoes, as the topping can get a bit softer when frozen and reheated, but it still tastes great.

Reheating

To reheat, I recommend warming it gently in the oven so the topping crisps back up—set it around 160°C (320°F) covered with foil for about 15 minutes, then remove the foil to finish with a few minutes uncovered. Microwave reheating works in a pinch but will soften the potatoes more.

FAQs

Can I use other types of lentils for this hotpot?

You can, but red lentils are ideal because they cook quickly and break down to create a creamy sauce. Green or brown lentils hold their shape more and will need longer cooking times, which might affect the texture of the hotpot.
How can I make this recipe gluten-free?

Simply use gluten-free tamari instead of regular soy sauce and ensure your vegetable stock cubes are gluten-free. The rest of the ingredients are naturally gluten-free, making this recipe easy to adapt.
What’s the best way to get crispy potatoes on top?

Slice your potatoes thinly and evenly, drizzle with olive oil, and bake uncovered for the last 20 minutes after initially covering them. This steams the potatoes first to soften, then crisps them perfectly.
Can I prepare this recipe ahead of time?

Yes! You can prepare the lentil sauce up to a day ahead and store it separately. When you’re ready, layer with potatoes and bake as usual. This saves time on busy days.

Final Thoughts

This Easy Vegan Lentil Hotpot Recipe has become one of those dishes I turn to when I want something wholesome, filling, and just plain delicious without a fuss. It’s cozy without heaviness, hearty but still fresh, and forgiving if you’re still mastering your cooking timing. I hope you’ll give it a try—you might find, like me, that it quickly turns into a favorite that you whip up on repeat. There’s nothing quite like coming home to a warm, bubbling hotpot after a busy day, so go ahead and make this your new go-to comfort meal!

Easy Vegan Lentil Hotpot Recipe