Description
Indulge in the warmth of this Easy Vegan Hotpot with Lentils, a comforting dish that redefines classic British comfort food. This hearty meal features a savory blend of lentils and vibrant vegetables, topped with a crispy potato layer that’s sure to satisfy everyone at the table. Perfect for chilly evenings or family gatherings, this hotpot is not only delicious but also nutritious, making it an excellent choice for vegans and vegetarians alike. With simple preparation steps and customizable ingredients, you can create a flavorful dish that fits your taste preferences seamlessly.
Ingredients
Scale
- 2 tbsp olive oil
- 1 white onion
- 2 medium-large carrots
- 2 cloves garlic
- 250 g dried red lentils
- 1 tin chopped tomatoes
- 2–3 large baking potatoes
- 1 vegetable stock cube + 400 ml water
- 1 tbsp corn flour
- 2 tbsp tomato puree
- 1 tbsp tamari sauce
- 2 bay leaves
- 1 tsp mixed herbs
- 1 tsp rosemary
- 1 tsp oregano
- salt and pepper
Instructions
- Preheat your oven to 180°C (350°F).
- In a skillet, heat olive oil and sauté diced onion and carrot for 4-5 minutes until softened.
- Add minced garlic and corn flour; cook for an additional 1-2 minutes.
- Stir in herbs, lentils, chopped tomatoes, tomato puree, tamari sauce, and half the vegetable stock; bring to a boil then simmer for about 15 minutes.
- While simmering, peel and slice potatoes thinly (less than 0.5 cm).
- Transfer the lentil mix to a baking dish and layer potato slices on top.
- Drizzle with olive oil and season; cover with foil.
- Bake covered for 30 minutes then uncover and bake for another 20 minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: Approximately 1 cup (250g)
- Calories: 420
- Sugar: 6g
- Sodium: 550mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 18g
- Protein: 16g
- Cholesterol: 0mg