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–+ servings
Vegan Hotpot with Lentils

Delicious Vegan Hotpot with Lentils for Cozy Nights

This Vegan Hotpot with Lentils is a hearty and comforting meal perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Hotpot
  • 2 tablespoons Olive Oil Substitute with vegetable oil if necessary.
  • 1 unit White Onion Can be substituted with yellow onion.
  • 2 units Carrots Substitute with parsnips for a different taste.
  • 3 cloves Garlic Fresh or garlic powder can be used.
  • 1 cup Dried Red Lentils These cook quickly; do not substitute with other types of lentils without adjustments.
  • 2 tablespoons Corn Flour Can be replaced with all-purpose flour or gluten-free flour blend.
  • 1 can Chopped Tomatoes Substitute with diced fresh tomatoes if preferred.
  • 1 cube Vegetable Stock Cube Opt for homemade stock or vegetable broth for a fresher taste.
  • 2 tablespoons Tomato Puree Replace with tomato paste if needed.
  • 2 tablespoons Tamari Sauce Replace with soy sauce if gluten is not a concern.
  • 2 units Bay Leaves Add during cooking; remove before serving.
  • 1 tablespoon Mixed Herbs Blend of Italian herbs; can be substituted with fresh herbs.
  • 1 teaspoon Rosemary Replace with thyme for a different taste profile.
  • 1 teaspoon Oregano Can omit or replace with Italian seasoning.
  • to taste Salt Essential for seasoning.
  • to taste Pepper Essential for seasoning.
For the Topping
  • 4 medium Baking Potatoes Sweet potatoes can be used for sweetness.

Equipment

  • Skillet
  • Oven
  • baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 180°C (350°F).
  2. In your skillet, heat olive oil over medium heat. Add diced white onion and sliced carrots, sauté for 4-5 minutes until softened.
  3. Add minced garlic, stir for 1-2 minutes, then sprinkle in corn flour and mix well.
  4. Stir in dried red lentils, chopped tomatoes, tamari sauce, tomato puree, and half of your vegetable stock. Bring to a gentle boil and simmer uncovered for 15-20 minutes.
  5. Thinly slice your baking potatoes and sprinkle with salt and pepper.
  6. Transfer lentil mixture to a baking dish if skillet isn't oven-safe. Layer sliced potatoes on top.
  7. Drizzle olive oil over potatoes, and sprinkle with black pepper and thyme. Cover with foil.
  8. Bake covered for 30 minutes, then uncover and bake for an additional 20 minutes until potatoes are golden brown.
  9. Remove from oven, let rest, then serve and enjoy.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 50gProtein: 15gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 500mgPotassium: 800mgFiber: 12gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

Store leftovers in the fridge for 3-5 days or freeze for up to 3 months. Reheat in the oven for optimal texture.

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