Description
Easy Vegan Hotpot with Lentils is a heartwarming twist on a traditional British dish, ideal for busy weekdays or cozy family gatherings. This flavorful hotpot is loaded with protein-packed lentils and crispy potatoes, creating a satisfying meal that everyone will love. Whether you’re entertaining guests or enjoying a comforting dinner at home, this easy vegan recipe is sure to impress.
Ingredients
- Olive oil
- White onion
- Carrots
- Garlic
- Dried red lentils
- Corn flour
- Chopped tomatoes (tin)
- Vegetable stock cube
- Tomato puree
- Tamari sauce
- Bay leaves
- Mixed herbs
- Rosemary
- Oregano
- Baking potatoes
Instructions
- Preheat the oven to 180°C (350°F).
- Sauté diced onion and carrots in olive oil for 4–5 minutes until softened. Add minced garlic and corn flour, cooking for an additional 1–2 minutes.
- Stir in lentils, chopped tomatoes, tomato puree, tamari sauce, herbs, and half of the vegetable stock. Bring to a boil then simmer for 15 minutes until lentils are cooked.
- Thinly slice the potatoes while the lentil mixture simmers.
- Transfer the lentil filling to a baking dish. Layer the potato slices on top.
- Drizzle with olive oil and season with pepper and thyme. Cover with foil and bake for 30 minutes, then uncover and bake for another 20 minutes until golden brown.
- Serve warm.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 15g
- Protein: 14g
- Cholesterol: 0mg