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–+ servings
Vegan Hotpot with Lentils

Delicious Vegan Hotpot with Lentils for Ultimate Comfort

This Vegan Hotpot with Lentils is a hearty, comforting dish that's quick to prepare and packed with flavor, ideal for busy weeknights.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Hotpot Base
  • 1 tablespoon Olive Oil substitute with vegetable oil for a different taste
  • 1 medium White Onion any onion variety can be used
  • 2 medium Carrots substitute with parsnips for added depth
  • 2 cloves Garlic use garlic powder in a pinch
  • 200 grams Dried Red Lentils can replace with green lentils but adjust cooking time
  • 2 tablespoons Corn Flour substitute with all-purpose flour or gluten-free blend
  • 1 tin Chopped Tomatoes fresh tomatoes can be used when in season
  • 400 ml Vegetable Stock use homemade for a fresher taste
  • 2 tablespoons Tomato Purée can be replaced with tomato paste for thickness
  • 2 tablespoons Tamari Sauce replace with soy sauce for a non-gluten-free option
  • 2 units Bay Leaves
  • 1 tablespoon Mixed Herbs substitute with Italian seasoning blends if unavailable
  • 1 teaspoon Rosemary
  • 1 teaspoon Oregano
For the Topping
  • 4 medium Baking Potatoes Yukon Gold or red potatoes can be used for different textures

Equipment

  • skillet
  • Baking Dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 180°C (350°F). Prepare your baking dish or skillet.
  2. In a large skillet, heat olive oil over medium heat. Add diced onion and carrots, sauté for 4-5 minutes.
  3. Add minced garlic to the skillet and sauté for an additional 1-2 minutes until fragrant.
  4. Sprinkle corn flour over sautéed vegetables, add lentils, chopped tomatoes, tomato purée, tamari sauce, and half of the vegetable stock. Bring to boil, then simmer for 15-20 minutes.
  5. Slice baking potatoes thinly (about 0.5 cm thick) and set aside.
  6. Transfer the lentil sauce to a baking dish and arrange sliced potatoes over it.
  7. Drizzle olive oil over potatoes and sprinkle with black pepper and fresh thyme. Cover tightly with foil.
  8. Bake the covered hotpot for 30 minutes, then uncover and bake for an additional 20 minutes until potatoes are crispy.
  9. Let cool for a few minutes before serving. Enjoy!

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 50gProtein: 15gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 500mgPotassium: 600mgFiber: 12gSugar: 5gVitamin A: 900IUVitamin C: 20mgCalcium: 50mgIron: 4mg

Notes

Great for meal prep and can be customized with different vegetables or seasonings based on availability.

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