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Easy Vegan Hotpot with Lentils

Delicious Easy Vegan Hotpot with Lentils for Cozy Nights

This Easy Vegan Hotpot with Lentils is a hearty, nutritious dish perfect for cozy dinners, showcasing the beauty of plant-based cooking.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Base
  • 2 tablespoons Olive Oil Can substitute with vegetable oil.
  • 1 medium Onion Can substitute with shallots or leeks.
  • 2 medium Carrot Substitute with parsnips or sweet potatoes if desired.
  • 3 cloves Garlic Garlic powder can be used if fresh is unavailable.
  • 2 tablespoons Corn Flour Can replace with all-purpose flour or a gluten-free blend.
  • 1 tablespoon Mixed Herbs Fresh herbs will elevate the taste.
  • 1 tablespoon Rosemary
  • 1 tablespoon Oregano
  • 4 tablespoons Tomato Puree May substitute with tomato paste or diced tomatoes.
  • 2 tablespoons Tamari Regular soy sauce works for non-gluten diets.
Protein
  • 1 cup Dried Red Lentils Green or brown lentils can be used, may require longer cooking.
  • 1 can Chopped Tomatoes Can use canned tomatoes or fresh in season.
  • 2 cups Vegetable Stock Homemade is best, store-bought is fine.
Crunchy Topping
  • 3 medium Baking Potatoes Sweet potatoes can be used for added sweetness.

Equipment

  • Oven
  • large skillet
  • Baking Dish

Method
 

Preparation Steps
  1. Preheat your oven to 180°C (350°F).
  2. In a large skillet, pour in a splash of olive oil and sauté diced onion and carrot for about 4-5 minutes.
  3. Add minced garlic and cook for another 1-2 minutes until aromatic.
  4. Stir in corn flour, dried herbs, tomato puree, and tamari followed by red lentils and chopped tomatoes with half of the vegetable stock; bring to a gentle boil and simmer for approx. 15 minutes.
  5. Peel and thinly slice the baking potatoes to less than 0.5 cm thick and set aside.
  6. Transfer lentil mixture to a baking dish and layer sliced potatoes over top; drizzle with olive oil and season, then cover with foil.
  7. Bake for 30 minutes, then uncover and bake for another 20 minutes until potatoes are golden.
  8. Allow to cool slightly before serving with crusty whole-grain bread or a green salad.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 60gProtein: 15gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 600mgPotassium: 800mgFiber: 12gSugar: 5gVitamin A: 600IUVitamin C: 15mgCalcium: 60mgIron: 3mg

Notes

Customize with favorite veggies or alternate proteins like chickpeas for additional variations.

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