While whisking up dinner the other evening, I found myself in a mini crisis—how could I whip up something hearty, comforting, and completely plant-based? Enter the Easy Vegan Hotpot with Lentils! This cozy dish is not just a delight for the taste buds; it’s super quick to prepare and perfect for busy weeknights. With layers of tender lentils nestled under a crispy potato topping, it transforms simple ingredients into a flavor-packed meal that will win over even the pickiest eaters. It’s healthy comfort food at its finest, making it an ideal choice when you’re looking to ditch fast food without sacrificing satisfaction. What’s your favorite ingredient to elevate a classic dish?

Why You’ll Love This Vegan Hotpot?

Hearty and Filling: Packed with protein-rich lentils, this hotpot satisfies even the hungriest diners.
Crispy Potato Topping: The golden-brown potatoes provide that comforting crunch we all crave.
Quick and Easy: In just under an hour, you’ll have a delicious homemade meal without the hassle.
Customizable: Feel free to swap in your favorite veggies or spices for a personal touch. For instance, leafy greens like spinach can give an extra nutrient boost!
Family-Friendly: This dish is a sure-fire way to please everyone at the table, even those who typically shy away from plant-based meals. Plus, serve it alongside roasted green beans or a simple salad for a complete dinner experience!
Make-Ahead Friendly: Prepare it in advance and refrigerate or freeze, saving you time on busy nights.

Vegan Hotpot with Lentils Ingredients

For the Hotpot Base

Olive Oil – Provides fat for sautéing and enhances flavor; substitute with vegetable oil for a different taste.
White Onion – Adds flavor and sweetness; any onion variety can be used.
Carrots – Contributes sweetness and texture; substitute with parsnips for added depth.
Garlic – Provides savory, aromatic undertones; use garlic powder in a pinch.
Dried Red Lentils – Serves as the main protein source, offering heartiness; can replace with green lentils but adjust cooking time.
Corn Flour – Thickens the sauce; substitute with all-purpose flour or a gluten-free blend.
Chopped Tomatoes (1 tin) – Adds acidity and moisture; fresh tomatoes can be used when in season.
Vegetable Stock Cube + Water (400 ml) – Provides flavor base; use homemade vegetable stock for a fresher taste.
Tomato Purée – Adds depth in flavor and color; can be replaced with tomato paste for a thicker consistency.
Tamari Sauce – Enhances umami flavor and adds saltiness; replace with soy sauce for a non-gluten-free option.
Bay Leaves, Mixed Herbs, Rosemary, Oregano – Seasonings that add complexity; substitute with Italian seasoning blends if unavailable.

For the Topping

Baking Potatoes – Creates a crispy topping; Yukon Gold or red potatoes can be used for different textures.

Step‑by‑Step Instructions for Easy Vegan Hotpot with Lentils

Step 1: Preheat the Oven
Start by preheating your oven to 180°C (350°F). This will ensure the Easy Vegan Hotpot with Lentils cooks evenly, achieving that perfect crispy potato topping we all love. While the oven warms up, gather your ingredients and prepare your baking dish or skillet, so you have everything ready for the next steps.

Step 2: Sauté the Base
In a large skillet, heat a tablespoon of olive oil over medium heat. Add the diced white onion and chopped carrots, sautéing for about 4-5 minutes until the onion becomes translucent and the carrots soften. Stir occasionally to prevent burning, and enjoy the comforting aroma filling your kitchen as the vegetables cook.

Step 3: Add the Garlic
Once the vegetables have softened, add two minced garlic cloves to the skillet. Sauté for an additional 1-2 minutes until fragrant, being careful not to let the garlic burn. This step brings an aromatic depth to the Easy Vegan Hotpot with Lentils and enhances the overall flavor profile of the dish.

Step 4: Incorporate the Lentils and Sauce
Sprinkle the corn flour over the sautéed vegetables, stirring well to combine. Then, add the dried red lentils, chopped tomatoes, tomato purée, tamari sauce, and half of the vegetable stock. Bring this mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes, stirring occasionally until the lentils are tender and absorb the lovely flavors.

Step 5: Prepare the Potatoes
While the lentil sauce simmers, take your baking potatoes and slice them thinly, about 0.5 cm thick. This ensures that they will cook evenly in the oven and achieve that delightful crispy texture on top of the vegan hotpot. Set the sliced potatoes aside as the lentil mixture simmers away.

Step 6: Assemble the Hotpot
Once the lentil sauce is ready, transfer it to a baking dish if you’re not using an oven-safe skillet. Arrange the thinly sliced potatoes in an overlapping pattern over the lentil mixture, creating a beautiful layer of potatoes that will become golden and crispy during baking.

Step 7: Season and Cover
Drizzle a bit more olive oil over the potato slices and sprinkle with black pepper and fresh thyme for added flavor. Cover the dish tightly with foil to help the potatoes cook through and prevent them from over-browning. This step ensures the potatoes steam slightly while baking.

Step 8: Bake the Hotpot
Place the covered hotpot in your preheated oven and bake for 30 minutes. This initial baking allows the potatoes to cook through and absorb the flavors beneath. Once the time is up, carefully remove the foil and bake for an additional 20 minutes until the potatoes are golden and crispy, giving that perfect contrasting texture.

Step 9: Serve and Enjoy
After baking, remove the Easy Vegan Hotpot with Lentils from the oven and let it cool for a few minutes before serving. This brief cooling period helps the layers settle together, making it easier to scoop out portions. Serve warm and relish the comforting flavors of this hearty, plant-based dish!

How to Store and Freeze Vegan Hotpot with Lentils

Fridge: Store leftover vegan hotpot in an airtight container for up to 3-5 days. Make sure it cools down before sealing to maintain freshness.

Freezer: For longer storage, freeze portions of the hotpot in freezer-safe containers for up to 3 months. Ensure it’s fully cooled before freezing to prevent freezer burn.

Reheating: Thaw frozen hotpot overnight in the refrigerator, then reheat in the oven at 180°C (350°F) until warmed through, about 20-30 minutes. You can also reheat individual servings in the microwave for a quick meal!

Make-Ahead: Feel free to prep this delicious vegan hotpot with lentils in advance for those busy weeknights—just follow storage guidelines for the best results.

Expert Tips for Vegan Hotpot with Lentils

Even Slicing: Ensure potatoes are sliced uniformly for consistent cooking, preventing some from being undercooked while others become too crispy.
Cover with Foil: If the potato tops start browning too quickly, recover with foil halfway through baking to ensure they fully cook without burning.
Flavor Boost: For enhanced taste, add a splash of vegetable broth to the lentil mixture during cooking if it becomes too thick.
Prep Ahead: This vegan hotpot can be made ahead of time—just refrigerate or freeze, and reheat for an easy weeknight dinner!
Ingredient Flexibility: Feel free to swap veggies based on what’s in your fridge; kale or spinach can add lovely nutrition and color to your hotpot!

What to Serve with Easy Vegan Hotpot with Lentils?

The comforting flavors of this hearty dish beckon for delightful pairings that round out your meal experience.

Garlic Bread: Perfect for dipping, garlic bread adds a crunchy, savory element that pairs beautifully with the rich lentils.
Roasted Green Beans: The crispness of roasted green beans offers a fresh contrast, adding vibrant color and nutrition. They complement the soft textures of the hotpot.
Side Salad: A light, zesty salad with lemon vinaigrette helps balance the warm, hearty flavors of the hotpot, making the meal feel lighter and refreshing.
Steamed Broccoli: Chilled or lightly roasted, broccoli provides a satisfying crunch and vibrant green color that pairs wonderfully with the creamy texture of the lentils.
Creamy Polenta: This soft, rich polenta can pair beautifully with the hotpot, adding creaminess that enhances the overall comfort without overwhelming other flavors.
Sweet Potato Fries: Their natural sweetness complements the savory hotpot, while the crispy fries add a fun twist and delightful crunch to your plate.
Chardonnay: A chilled glass of Chardonnay accentuates the umami in the dish, enhancing the meal’s flavors while providing perfect refreshment during dinner.
Vegan Chocolate Mousse: For dessert, surprise your loved ones with a light vegan chocolate mousse; it’s a delightful way to end the meal on a rich, indulgent note.

Make Ahead Options

Preparing the Easy Vegan Hotpot with Lentils in advance is a fantastic way to save time on busy weeknights! You can chop the onions, carrots, and garlic up to 24 hours ahead and store them in the fridge to keep them fresh. Additionally, you can make the lentil mixture in advance, refrigerate it for up to 3 days, and then assemble the hotpot with the sliced potatoes just before baking. To maintain the crispy potato topping, allow the assembled hotpot to rest for about 30 minutes before baking so the flavors meld, then cover with foil during the first baking phase to prevent over-browning. Just follow the final baking instructions when you’re ready to serve, and you’ll enjoy a comforting, hassle-free meal!

Variations & Substitutions for Vegan Hotpot with Lentils

Feel free to let your creativity shine as you customize this delightful dish to suit your taste buds and dietary needs!

Leafy Greens: Toss in fresh spinach or kale for added nutrition and a pop of color in the lentil mix. Greens will wilt beautifully during cooking, enriching the dish.
Mashed Potato Topping: For a comforting twist, replace the sliced potatoes with creamy mashed potatoes on top—perfect for those who adore that classic shepherd’s pie texture.
Spicy Kick: If you enjoy some heat, add diced chilies or a splash of cayenne pepper to the lentils while cooking, creating a delightful contrast to the creamy layers.
Creamy Version: Stir in a dollop of coconut milk or cashew cream to the lentil mixture for a richer, creamier texture that elevates the overall flavor.
Herbal Infusion: Experiment with fresh herbs like basil or cilantro, adding them towards the end for a fresh burst of flavor that complements the warmth of the dish.
Nutty Topping: Sprinkle toasted pine nuts or chopped nuts over the potato layer before baking for an enticing crunch and a boost of healthy fats.
Seasoned Potatoes: Spice up the potato slices with garlic powder, paprika, or even nutritional yeast before baking for an extra layer of flavor.
Vegetable Swaps: Mix in other vegetables such as bell peppers or zucchini for a colorful veggie medley, keeping the dish vibrant, nutritious, and satisfying.

For those interested in more plant-based recipes, you might also enjoy making a Vegan Lebanese Green Bean Stew or try something refreshing like Bubble Tea Brown. Pair your hotpot with a simple salad or a side of Roasted Greek Oregano for a complete meal!

Easy Vegan Hotpot with Lentils Recipe FAQs

How do I choose the right lentils for this recipe?
Absolutely! For the Easy Vegan Hotpot with Lentils, I recommend using dried red lentils because they cook quickly and turn creamy, creating a hearty filling. If you opt for green or brown lentils, be prepared to adjust the cooking time as they take longer to become tender.

What are the best ways to store leftovers?
Very! You can store leftover vegan hotpot in an airtight container in the fridge for up to 3-5 days. Ensure it cools down before sealing. If you plan to keep it longer, try freezing portions in freezer-safe containers for up to 3 months—just remember to cool it completely to avoid freezer burn!

How do I freeze the hotpot?
To freeze the Easy Vegan Hotpot with Lentils, first, let it cool completely after cooking. Next, portion it into freezer-safe containers, leaving a little space at the top for expansion. Seal tightly and label with the date. When you’re ready to enjoy it, thaw in the fridge overnight, then reheat in the oven at 180°C (350°F) for about 20-30 minutes until warmed through.

What should I do if my potato topping becomes too brown too quickly?
If you notice your potato topping is browning too soon, don’t worry! Just cover the dish with foil halfway through baking to allow the potatoes to cook through without burning. This trick helps ensure even cooking while retaining that golden, crispy exterior.

Are there any dietary considerations I should be aware of?
Absolutely! The Easy Vegan Hotpot with Lentils is naturally vegan and gluten-free, but if you have allergies, be cautious with substitutions—like check if your vegetable stock or tamari sauce is gluten-free. Always read labels to ensure they align with any dietary restrictions for you and your family.

Can I modify the ingredients for my tastes or dietary needs?
Absolutely! This recipe is highly customizable. Feel free to swap in your favorite vegetables, herbs, or spices based on what you enjoy or have on hand. Adding leafy greens, like kale or spinach, can boost nutrition and add lovely color to your dish!