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Easy Vegan Hotpot with Lentils

Easy Vegan Hotpot with Lentils
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Experience the warmth and comfort of a home-cooked meal with this Easy Vegan Hotpot with Lentils. Bursting with flavor, this hearty dish combines protein-rich lentils and fresh vegetables, all topped with crispy, golden-brown potatoes. Perfect for busy weeknights or intimate family dinners, this hotpot is not only satisfying but also simple to prepare. The savory blend of spices and ingredients guarantees a delightful experience for everyone at your table. Elevate your culinary repertoire with this nutritious and delicious one-pot wonder that’s sure to impress!

Ingredients

Scale
  • 2 tbsp olive oil
  • 1 white onion
  • 2 medium-large carrots
  • 2 cloves garlic
  • 250 g dried red lentils
  • 1 tbsp corn flour
  • 1 tin chopped tomatoes
  • 1 vegetable stock cube + 400 ml water
  • 2 tbsp tomato puree
  • 1 tbsp tamari sauce
  • 2 bay leaves
  • 2–3 large baking potatoes

Instructions

  1. Preheat your oven to 180 degrees C (350 degrees F).
  2. In a large skillet, heat olive oil and sauté diced onion and carrots for 4-5 minutes until softened.
  3. Add minced garlic and corn flour; cook for an additional minute while stirring.
  4. Stir in lentils, chopped tomatoes, half of the vegetable stock, salt, and pepper. Bring to a boil then simmer for 15 minutes.
  5. Thinly slice baking potatoes while the lentil mixture simmers.
  6. Transfer the lentil mixture to a baking dish or keep it in the oven-safe skillet. Layer the sliced potatoes on top.
  7. Drizzle olive oil over the potato layer and sprinkle black pepper. Cover with foil and bake for 30 minutes; remove foil and bake an additional 20 minutes until golden brown.

Nutrition

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