As I was prepping dinner last week, the savory mix of sautéed onions and garlic wafted through my kitchen, evoking the warmth of cherished family dinners. That’s when I decided to whip up my Easy Vegan Lentil Hotpot with Crispy Potatoes, a bowl of healthy comfort that feels like a warm hug on a chilly evening. This recipe is perfect for those cozy nights when you crave a nourishing yet effortless meal. With a rich lentil filling and a crispy potato topping, this hearty dish is naturally gluten-free and ready in just over an hour. Not only is it a delightful twist on the classic British hotpot, but it’s also ideal for a gathering or a comforting weeknight dinner. Curious to see how this simple yet satisfying meal comes together? Let’s dive into the recipe!

Why will you love this hotpot?

Hearty Comfort: This Vegan Hotpot with Lentils is like a hug in a bowl, offering a filling meal that warms the soul.

Quick Prep: Ready in just over an hour, it’s an ideal choice for busy weeknights or casual gatherings.

Flavor Explosion: The savory lentil filling melds beautifully with the crispy potato topping, creating a delightful contrast in flavors.

Nutritional Boost: Packed with fiber and plant-based protein, this dish keeps you satisfied without compromising on health.

Versatile Delight: Feel free to mix in veggies like spinach or swap in sweet potatoes for a unique twist! Looking for more comfort food? You might also enjoy Pumpkin Pasta Sage for another hearty meal option.

Vegan Hotpot with Lentils Ingredients

For the Filling

Olive oil – Adds richness and aids in sautéing vegetables; you can substitute with vegetable oil or coconut oil.
White onion – Provides sweetness and depth of flavor; yellow onion or shallots work well too.
Carrots – Adds sweetness and texture; parsnips or sweet potatoes can be used as alternatives.
Garlic – Enhances overall flavor; fresh garlic is preferred but garlic powder works in a pinch.
Dried red lentils – The key protein source for this dish; adjust cooking time if using other lentils.
Corn flour – Helps thicken the lentil sauce; replace with all-purpose flour or a gluten-free option.
Chopped tomatoes (canned) – Adds acidity and moisture; fresh tomatoes can substitute if they’re saucy enough.
Vegetable stock cube + water – Provides base flavor; homemade vegetable stock enhances richness.
Tomato puree – Adds concentrated tomato flavor; can be swapped with an equal amount of tomato paste.
Tamari sauce – Gives umami and salty depth; soy sauce can be used instead.
Bay leaves – Infuses flavor during cooking; feel free to omit if you don’t have them.
Mixed herbs, rosemary, oregano – Provide aromatic notes; Italian seasoning makes a great substitute.
Salt and pepper – Essential for seasoning; adjust to your personal taste.

For the Topping

Baking potatoes – Creates the crispy topping; Yukon Gold or Russet potatoes are perfect, while waxy potatoes should be avoided.

This Vegan Hotpot with Lentils is a delightful way to enjoy comforting flavors and nutritious ingredients!

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

Step 1: Preheat the Oven
Begin by preheating your oven to 180°C (350°F). This ensures your dish will bake evenly and achieve the perfect crispy potato topping on your Easy Vegan Lentil Hotpot. An adequately heated oven is key to getting that golden-brown finish.

Step 2: Sauté the Vegetables
Dice the white onion and carrots, then heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and carrot to the pan, sautéing for 4-5 minutes until softened and fragrant. Stir occasionally, allowing the vegetables to caramelize slightly for deeper flavor.

Step 3: Add Garlic and Corn Flour
Once the onion and carrot have softened, add 2-3 minced garlic cloves to the skillet. Stir and cook for an additional 1-2 minutes until the garlic is fragrant. Next, sprinkle in 2 tablespoons of corn flour, stirring well to combine and create a roux-like base that will thicken the sauce.

Step 4: Combine Lentils and Liquid Ingredients
Introduce 1 cup of dried red lentils to the skillet along with 2 cups of vegetable stock (made with a stock cube and water), 1 can of chopped tomatoes, and 2 tablespoons of tomato puree. Add 2 tablespoons of tamari sauce, 1 bay leaf, and your choice of mixed herbs. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 15-20 minutes until the lentils are tender and the sauce thickens.

Step 5: Prepare the Potatoes
While the lentil filling simmers, thinly slice 3-4 baking potatoes using a sharp knife or mandolin for even cooking. Aim for about ¼ inch thickness. Rinse the slices in cold water to remove excess starch, then pat them dry with a kitchen towel to ensure crispiness.

Step 6: Assemble the Hotpot
Transfer the thickened lentil mixture into a baking dish, spreading it evenly. Layer the sliced potatoes meticulously on top, overlapping slightly if desired. Drizzle with a bit more olive oil and season with salt and pepper to enhance the flavors. This careful layering helps create that delightful crispy potato topping.

Step 7: Bake in the Oven
Cover the baking dish tightly with foil and place it in the preheated oven. Bake for 30 minutes, allowing the flavors to meld beautifully. After 30 minutes, remove the foil and bake for an additional 20 minutes, or until the potato slices are golden brown and crispy, checking occasionally to avoid over-browning.

Step 8: Serve and Enjoy
Once the vegan hotpot is bubbling and the potatoes are perfectly crispy, remove it from the oven. Let it rest for a few minutes before serving. This Easy Vegan Lentil Hotpot with Crispy Potatoes is now ready to be enjoyed, comforting on chilly evenings and nourishing for the whole family!

Vegan Hotpot with Lentils Variations

Get ready to customize your delicious hotpot experience with these delightful tweaks that will inspire your culinary creativity!

Leafy Greens: Add spinach or kale to the lentil filling for an extra nutrient punch. Just stir in the greens during the last few minutes of cooking to wilt them perfectly.
Mashed Potato Topping: Swap out sliced potatoes for a creamy mashed potato topping for a comforting twist reminiscent of shepherd’s pie. The creamy layer adds a nostalgic richness to every bite.
Use Sweet Potatoes: Substitute regular potatoes with sweet potatoes for a touch of sweetness and vibrant color. Their natural sugars caramelize beautifully, enhancing the dish’s flavor profile.
Spicy Kick: A dash of cayenne pepper or chili flakes can elevate the heat level if you’re looking for a kick! Add just a pinch while sautéing the vegetables for a subtle warmth.
Herb Infusion: Switch out the mixed herbs for fresh herbs like thyme or dill to give your hotpot an aromatic lift. Fresh herbs create a lovely fragrance while cooking that fills the kitchen with divine scents.
Add Some Crunch: Top your hotpot with toasted breadcrumbs or crushed nuts before baking for a delightful crunch. This adds texture contrast that takes your comfort food to the next level.
Creamy Element: Mix in a dollop of coconut cream or vegan sour cream before baking for a luscious, creamy texture in the filling. It makes each spoonful decadent and delightful!
Cheesy Flavor: Incorporate nutritional yeast for a cheesy flavor that perfectly complements the earthy lentils. It adds a depth of umami flavor while keeping the dish vegan.

Once you’ve made your amazing Vegan Hotpot with Lentils, consider serving it alongside roasted green beans or a fresh side salad for a complete meal packed with texture and flavor. Enjoy this comforting dish, and don’t forget to check out my recipe for Spice Gooey Cake for a sweet finish to your feast!

Expert Tips for Vegan Hotpot with Lentils

Don’t Rush Cooking: Ensure lentils are soft and sauce has thickened before layering with potatoes to avoid a soupy hotpot.
Slice Uniformly: Cut potatoes evenly for consistent cooking and a crispy top; a mandolin helps achieve uniform slices effortlessly.
Flavor Boost: Use homemade vegetable stock for a richer base flavor; store-bought can be quite salty, so adjust seasoning accordingly.
Stay Flexible: Feel free to mix in additional veggies like spinach or kale for added nutrition and taste, keeping the focus on your vegan hotpot.
Storage Strategy: Store leftovers in the fridge for 3-4 days or freeze before baking; ensure thorough reheating before serving for the best taste.

Make Ahead Options

Preparing this Easy Vegan Hotpot with Lentils in advance is a fantastic way to simplify your weeknight dinners! You can make the lentil filling up to 3 days in advance. Simply follow the steps through to the filling and store it in an airtight container in the refrigerator. When you’re ready to serve, layer the crispy potato topping on top and bake as instructed. To maintain quality, ensure the lentils are cooled completely before refrigerating to avoid condensation. You can also freeze the completely assembled hotpot; it will keep well for up to 3 months. Just remember to defrost in the fridge overnight before baking for perfectly delicious results every time!

What to Serve with Easy Vegan Lentil Hotpot with Crispy Potatoes

Elevate your dining experience with delightful accompaniments that round out this cozy, hearty meal beautifully.

Roasted Green Beans: These sweet, tender beans offer a lovely contrast to the rich hotpot, adding a fresh crunch to each bite.
Crisp Side Salad: A vibrant salad packed with mixed greens, cherry tomatoes, and a tangy vinaigrette brightens the palate while balancing the dish’s richness.
Garlic Bread: Toasted slices of crisp garlic bread are perfect for scooping up the hotpot’s filling, making every bite an adventure in flavor.
Sautéed Kale or Spinach: These greens provide a nutrient boost and their earthy flavor pairs wonderfully with the savory lentil filling.
Creamy Avocado Dip: Smooth, luscious avocado dip can be a delightful side, lending a creamy richness that complements the hearty textures.
Sparkling Water with Lemon: A refreshing beverage option, the citrus notes cleanse the palate and elevate the meal without overpowering the flavors.
Apple Crisp: For dessert, a warm apple crisp brings a sweet finish, with its buttery topping and spiced apples providing a comforting end to the meal.

Exploring these pairings will not only enhance your experience with the Vegan Hotpot with Lentils but will also create a wonderfully balanced and satisfying table.

Storage Tips for Vegan Hotpot with Lentils

Fridge: Store any leftovers covered in the fridge for up to 3-4 days. Make sure the dish cools down to room temperature before sealing for optimal freshness.

Freezer: This vegan hotpot can be prepped ahead and frozen before baking. Once cooled, transfer to a freezer-safe container and it will last well for up to 3 months.

Reheating: When ready to enjoy, thaw fully in the fridge overnight. Reheat in the oven at 180°C (350°F) covered with foil to keep moisture, then bake for approximately 30-40 minutes until heated through.

Portioning: For easy meal prep, consider portioning out servings before freezing. This way, you can enjoy a hearty meal whenever you crave this delicious Vegan Hotpot with Lentils!

Vegan Hotpot with Lentils Recipe FAQs

What kind of lentils should I use for the hotpot?
For this vegan hotpot, I recommend using dried red lentils as they cook quickly and break down nicely, creating a creamy texture. However, you can also use green or brown lentils; just be aware that cooking times may vary.

How do I store leftovers from the Vegan Hotpot?
Store any leftovers covered in the fridge for up to 3-4 days. Just ensure the hotpot cools to room temperature before sealing it to maintain its freshness. Reheat thoroughly before serving!

Can I freeze the Vegan Hotpot before baking?
Absolutely! Prepare the hotpot up to the baking stage, then allow it to cool completely. Transfer it to a freezer-safe container, and it can be stored for up to 3 months. Please remember to thaw it fully in the fridge before baking for the best results.

What’s the best way to reheat the frozen Vegan Hotpot?
First, thaw the hotpot overnight in the fridge. Preheat your oven to 180°C (350°F), then cover the dish with foil to retain moisture. Bake for approximately 30-40 minutes until heated through. Check occasionally to ensure it warms evenly!

Can I adapt the recipe for different dietary considerations?
Yes! This vegan hotpot is gluten-free if you use the corn flour or a certified gluten-free alternative. If you’re concerned about allergens, always check the labels of ingredients like tamari sauce. For pets, this recipe is not suitable for feeding to dogs or cats, especially due to the onions and garlic.

How can I ensure the potatoes get crispy on top?
To achieve that crispy potato topping, slice your potatoes uniformly to about ¼ inch thick, and always pat them dry after rinsing to remove excess starch. Drizzle with olive oil and season well before baking. Baking covered initially helps steam the potatoes, and then removing the foil allows them to crisp up beautifully!