Description
Easy Vegan Hotpot with Lentils is a comforting and hearty dish that reimagines a classic British favorite. This simple yet flavorful recipe combines tender lentils and crispy potatoes, making it an ideal choice for family dinners or cozy evenings at home. With its abundance of nutrients and customizable ingredients, this vegan hotpot offers a satisfying meat-free option that doesn’t compromise on taste. Under 90 minutes to prepare and cook, it’s perfect for busy weeknights while still being wholesome enough to please everyone at the table.
Ingredients
Scale
- 2 tbsp olive oil
- 1 white onion
- 2 medium-large carrots
- 2 cloves of garlic
- 250 g dried red lentils
- 1 tin of chopped tomatoes
- 2–3 large baking potatoes
Instructions
- Preheat your oven to 180°C (350°F).
- Sauté diced onion and carrot in olive oil over medium heat for 4–5 minutes until softened.
- Add minced garlic and corn flour, cooking for another 1–2 minutes.
- Stir in lentils, chopped tomatoes, herbs, tamari sauce, and vegetable stock; bring to a boil then simmer for about 15 minutes.
- Meanwhile, slice potatoes thinly (less than 0.5 cm).
- Transfer the lentil mixture to a baking dish and arrange potato slices on top.
- Drizzle with olive oil and season before covering with foil.
- Bake covered for 30 minutes, then uncovered for an additional 20 minutes until golden brown.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg