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–+ servings
Vegan Hotpot with Lentils

Comforting Vegan Hotpot with Lentils and Crispy Potatoes

Delight in this Vegan Hotpot with Lentils, combining rich flavors and crispy potatoes for a comforting meal.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 portions
Course: Dinner
Cuisine: British, Vegan
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 tablespoons Olive oil Can be substituted with vegetable oil or coconut oil.
  • 1 White onion Yellow onion or shallots work well.
  • 2 Carrots Parsnips or sweet potatoes can be used as alternatives.
  • 2-3 cloves Garlic Fresh garlic is preferred, but garlic powder works in a pinch.
  • 1 cup Dried red lentils Adjust cooking time if using other lentils.
  • 2 tablespoons Corn flour Replace with all-purpose flour or a gluten-free option.
  • 1 can Chopped tomatoes (canned) Fresh tomatoes can substitute if they’re saucy enough.
  • 1 Vegetable stock cube + water Homemade vegetable stock enhances richness.
  • 2 tablespoons Tomato puree Can be swapped with an equal amount of tomato paste.
  • 2 tablespoons Tamari sauce Soy sauce can be used instead.
  • 1 Bay leaf Infuses flavor during cooking; feel free to omit if you don’t have them.
  • Mixed herbs, rosemary, oregano Italian seasoning makes a great substitute.
  • to taste Salt and pepper Essential for seasoning.
For the Topping
  • 3-4 Baking potatoes Yukon Gold or Russet potatoes are perfect.

Equipment

  • large skillet
  • baking dish
  • Mandolin
  • Oven

Method
 

Cooking Steps
  1. Preheat your oven to 180°C (350°F).
  2. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add diced white onion and carrots, sauté for 4-5 minutes until softened.
  3. Add 2-3 minced garlic cloves and cook for an additional 1-2 minutes. Sprinkle in 2 tablespoons of corn flour and stir to combine.
  4. Introduce 1 cup of dried red lentils, 2 cups of vegetable stock, 1 can of chopped tomatoes, 2 tablespoons of tomato puree, and 2 tablespoons of tamari sauce. Add 1 bay leaf and mixed herbs.
  5. Bring to a gentle boil, then reduce heat and let it simmer for 15-20 minutes until lentils are tender.
  6. Thinly slice 3-4 baking potatoes to about ¼ inch thickness, rinse in cold water, and pat dry.
  7. Transfer the lentil mixture to a baking dish, layer the potatoes on top, drizzle with olive oil, and season with salt and pepper.
  8. Cover with foil and bake for 30 minutes. Then remove foil and bake for an additional 20 minutes until potatoes are golden brown and crispy.
  9. Let cool for a few minutes before serving.

Nutrition

Serving: 1portionCalories: 300kcalCarbohydrates: 50gProtein: 15gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 500mgPotassium: 800mgFiber: 12gSugar: 6gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

Store leftovers covered in the fridge for up to 3-4 days. Can be frozen before baking for up to 3 months.

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