Easy Vegan Hotpot with Lentils
A comforting and hearty vegan hotpot made with lentils, vegetables, and crispy potatoes.
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!
Notes
You can customize this dish by adding your favorite vegetables or herbs to the lentil sauce for extra flavor.