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Easy Vegan Lentil Hotpot Recipe

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4.6 from 10 reviews

This Easy Vegan Hotpot with Lentils is a comforting and nutritious dish, perfect for cozy dinners. Featuring a rich tomato and herb lentil sauce topped with thinly sliced crispy baked potatoes, it’s simple to prepare and full of hearty flavors.

Ingredients

Scale

Main 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)

Instructions

  1. Preheat Oven: Preheat your oven to 180 degrees C (350 degrees F) to prepare for baking the hotpot.
  2. Sauté Vegetables: Heat olive oil in a skillet or pan, then add the diced onion and carrots. Sauté for 4-5 minutes until softened.
  3. Add Garlic and Corn Flour: Stir in the minced garlic and cook for 1-2 minutes. Then sprinkle the corn flour over the mixture and stir well to combine.
  4. Add Lentils and Liquids: Add the dried red lentils, chopped tomatoes, tomato puree, tamari sauce, herbs (bay leaves, mixed herbs, rosemary, oregano), and half the vegetable stock (200 ml). Bring the mixture to a boil.
  5. Simmer Sauce: Once boiling, reduce heat to a simmer and cook for 15 minutes, stirring occasionally and adding more stock as needed until lentils are tender and the sauce has thickened.
  6. Prepare Potatoes: While the sauce simmers, peel and slice the baking potatoes very thinly (about 0.5 cm thick).
  7. Assemble Hotpot: Transfer the lentil sauce to a baking dish if it is not already in one. Level the surface then arrange the sliced potatoes on top in a slightly overlapping pattern.
  8. Season Potatoes: Drizzle the potato layer with a little olive oil, sprinkle with black pepper and thyme, then cover the dish with foil.
  9. Bake Covered: Bake the covered hotpot in the oven for 30 minutes.
  10. Bake Uncovered: Remove the foil and continue baking for an additional 20 minutes until the potato topping is golden and crispy.
  11. Serve: Remove from oven and serve immediately while hot.

Notes

  • You can use sweet potatoes as a substitute for baking potatoes for a different flavor.
  • Adjust the thickness of the sauce by adding more or less stock as needed during simmering.
  • For extra flavor, sprinkle some fresh thyme leaves over the potatoes before baking.
  • Make sure to slice potatoes uniformly thin to ensure even cooking and a crispy topping.
  • This dish can be prepared ahead; just assemble and refrigerate before baking.

Find it online: https://yummelle.com/easy-vegan-lentil-hotpot-recipe/