Easy Vegan Hotpot: The Ultimate Lentil Recipe
Introduction to Easy Vegan Hotpot
Cooking can be a delightful adventure, especially when it comes to creating comforting dishes that warm the heart and nourish the body. Today, I want to share with you my Easy Vegan Hotpot recipe featuring lentils. This dish is not only easy to prepare but also packed with flavors and nutrients, making it a perfect meal for everyone, including those who may be new to cooking or are looking for healthier options.
A Personal Story Behind My Easy Vegan Hotpot Journey
Growing up, I have fond memories of gathering around the dinner table with my family, sharing hearty meals that brought us closer together. One dish that always stood out was a warm, comforting stew that my grandmother used to make. Inspired by her love for cooking, I developed my own version using lentils, creating this Easy Vegan Hotpot. It’s become a staple in my kitchen, and now I’m excited to share it with you!
What Makes This Easy Vegan Hotpot Recipe Special?
This Easy Vegan Hotpot is special because it combines simple ingredients like lentils, vegetables, and potatoes to create a satisfying meal that’s both healthy and delicious. The lentils provide a great source of protein, while the vegetables add essential vitamins and minerals. Plus, it’s entirely plant-based, making it a great option for vegans and those looking to reduce their meat intake. The layers of thinly sliced potatoes on top give the dish a comforting, hearty texture that everyone will love.
The Full Easy Vegan Hotpot Recipe
Ingredients
- 2 tbsp olive oil
- 1 white onion, diced
- 2 medium-large carrots, diced
- 2 cloves of garlic, minced
- 1 1/4 cups (250 g) dried red lentils
- 1 tbsp corn flour
- 1 tin (14 oz) chopped tomatoes
- 1 vegetable stock cube + 1 3/4 cups (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 thinly sliced into discs
Instructions
- Preheat your oven to 350°F (180°C).
- In a skillet or pan, heat the olive oil over medium heat. Add the diced onion and carrots, sautéing for 4-5 minutes until softened. Tip: Stir occasionally to prevent sticking.
- Add the minced garlic and cook for another 1-2 minutes until fragrant. Stir in the corn flour to help thicken your sauce.
- Mix in the herbs, spices, tomato puree, tamari, red lentils, chopped tomatoes, and half of the vegetable stock. Bring to a boil, then reduce heat to a simmer. Cook for 15 minutes, adding more stock if needed. Remove from heat when lentils are cooked and the sauce has thickened.
- While the lentil sauce simmers, thinly slice the peeled potatoes (about 0.5 cm thick).
- Transfer the lentil sauce to a baking dish, leveling it with a spoon.
- Arrange the thinly sliced potatoes in a slightly overlapping pattern over the lentil sauce, ensuring no major gaps. Tip: This helps the potatoes cook evenly.
- Drizzle olive oil over the potatoes and sprinkle with black pepper and thyme for extra flavor. Cover the dish with foil.
- Bake for 30 minutes, then remove the foil and continue baking for an additional 20 minutes until the potato topping is golden and crispy.
- Serve hot and enjoy your delicious Easy Vegan Hotpot!
Serving Suggestions and Variations for Easy Vegan Hotpot
This Easy Vegan Hotpot can be served on its own or with a side salad for a refreshing contrast. Feel free to customize this dish by adding your favorite vegetables such as bell peppers, spinach, or zucchini to the lentil mixture. You can also experiment with different herbs and spices to suit your taste. For a little extra crunch, top the hotpot with some breadcrumbs before baking.
Frequently Asked Questions About Easy Vegan Hotpot
Can I make this recipe gluten-free?
Yes! Simply ensure that the tamari sauce you use is gluten-free, or substitute it with coconut aminos.
How can I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Can I freeze the Easy Vegan Hotpot?
Yes, this dish freezes well. Just make sure to cool it completely before transferring to a freezer-safe container. It can be frozen for up to 3 months.
Easy Vegan Hotpot with Lentils
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 1 cup white onion, diced
- 2 medium-large carrots, diced
- 2 cloves garlic, minced
- 1.25 cup dried red lentils
- 1 tbsp corn flour
- 1 tin chopped tomatoes
- 1 cube vegetable stock
- 1.75 cups water
- 2 tbsp tomato puree
- 1 tbsp tamari sauce
- 2 leaves bay leaves
- 1 tsp mixed herbs
- 1 tsp rosemary
- 1 tsp oregano
- 1 to taste salt and pepper
- 2 large baking potatoes, peeled and thinly sliced
Instructions
- Preheat your oven to 350°F (180°C).
- In a skillet or pan, heat the olive oil over medium heat. Add the diced onion and carrots, sautéing for 4-5 minutes until softened. Tip: Stir occasionally to prevent sticking.
- Add the minced garlic and cook for another 1-2 minutes until fragrant. Stir in the corn flour to help thicken your sauce.
- Mix in the herbs, spices, tomato puree, tamari, red lentils, chopped tomatoes, and half of the vegetable stock. Bring to a boil, then reduce heat to a simmer. Cook for 15 minutes, adding more stock if needed. Remove from heat when lentils are cooked and the sauce has thickened.
- While the lentil sauce simmers, thinly slice the peeled potatoes (about 0.5 cm thick).
- Transfer the lentil sauce to a baking dish, leveling it with a spoon.
- Arrange the thinly sliced potatoes in a slightly overlapping pattern over the lentil sauce, ensuring no major gaps. Tip: This helps the potatoes cook evenly.
- Drizzle olive oil over the potatoes and sprinkle with black pepper and thyme for extra flavor. Cover the dish with foil.
- Bake for 30 minutes, then remove the foil and continue baking for an additional 20 minutes until the potato topping is golden and crispy.
- Serve hot and enjoy your delicious Easy Vegan Hotpot!