Description
Discover the warmth and comfort of this Easy Vegan Hotpot with Lentils—a delightful, plant-based twist on a classic British dish. Perfect for family dinners or cozy gatherings, this hearty meal combines rich lentils with crispy potato topping for a satisfying experience. With just 10 minutes of prep time, you can enjoy a nutritious dish that’s full of flavor and loved by both vegans and non-vegans alike. This hotpot is not only delicious but also health-conscious, packed with plant-based protein and fiber, making it an ideal choice for any occasion.
Ingredients
Scale
- 2 tbsp olive oil
- 1 white onion
- 2 medium-large carrots
- 2 cloves of garlic
- 250 g dried red lentils
- 1 tin of chopped tomatoes
- 2–3 large baking potatoes (sliced thinly)
- 1 vegetable stock cube + 400 ml water
- 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 oven to 180°C (350°F).
- Sauté diced onion and carrots in olive oil for 4–5 minutes until softened.
- Add minced garlic and corn flour; cook for another minute.
- Mix in lentils, tomatoes, stock, herbs, and spices; bring to a boil then simmer for 15 minutes.
- Thinly slice potatoes while the lentil mixture simmers.
- Transfer lentil sauce to a baking dish; layer potatoes on top, drizzle with olive oil, season with salt and pepper.
- Cover with foil and bake for 30 minutes; remove foil and bake for an additional 20 minutes until golden.
- Prep Time: 10 minutes
- Cook Time: 65 minutes
- Category: Main
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 4g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 16g
- Protein: 14g
- Cholesterol: 0mg