Description
This Easy Vegan Hotpot with Lentils is a comforting and hearty dish that will warm your soul on chilly evenings. With a rich, flavorful lentil filling topped with crispy, golden potatoes, this recipe is not only a feast for the taste buds but also visually appealing. Perfect for family dinners or a cozy night in, this plant-based hotpot is loaded with nutritious ingredients, making it a delightful meat-free alternative to traditional British fare. The simple preparation ensures that even novice cooks can whip up this satisfying meal in no time.
Ingredients
Scale
- 2 tbsp olive oil
- 1 white onion
- 2 medium-large carrots
- 2 cloves garlic
- 250 g dried red lentils
- 1 tbsp corn flour
- 1 tin chopped tomatoes
- 1 vegetable stock cube + 400 ml water
- 2 tbsp tomato puree
- 1 tbsp tamari sauce
- 2 bay leaves
- 2–3 large baking potatoes
Instructions
- Preheat the oven to 180 degrees C (350 degrees F).
- Sauté diced onions and carrots in olive oil for about 4-5 minutes until softened.
- Add minced garlic and corn flour; cook for an additional minute.
- Stir in herbs, spices, tomato puree, lentils, chopped tomatoes, and half of the vegetable stock. Bring to a boil, then simmer for 15 minutes.
- While the lentil mixture simmers, peel and slice the potatoes thinly.
- Transfer the lentil mixture to a baking dish and layer the sliced potatoes on top.
- Drizzle with olive oil and season before covering with foil.
- Bake for 30 minutes covered; then uncover and bake an additional 20 minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 6g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 18g
- Protein: 16g
- Cholesterol: 0mg