Easy Vegan Hotpot with Lentils for Cozy Family Dinners

This Easy Vegan Hotpot with Lentils combines hearty lentils and crispy potatoes for a nutritious comfort food perfect for family dinners.

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Prep Time 15

Cook Time 1

Total Time 1 15

Servings: 4 servings

Course: Dinner

Cuisine: Vegan

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons Olive Oil Substitute with avocado oil if preferred.
1 large White Onion Or yellow onion/shallots.
2 medium Carrots Consider using parsnips for a twist.
2 cloves Garlic Fresh garlic is ideal.
1 cup Dried Red Lentils Can swap with black/green lentils.
2 tablespoons Corn Flour Replace with all-purpose flour for gluten-free options.
1 can Chopped Tomatoes Substitute with fresh tomatoes if available.
1 cube Vegetable Stock Add water as needed.
2 tablespoons Tomato Puree Sun-dried tomato paste can be used.
2 tablespoons Tamari Sauce Use soy sauce for non-gluten-free option.
2 leaves Bay Leaves Omit if not available.
1 teaspoon Mixed Herbs Italian seasoning works well.
1 teaspoon Rosemary Switch with other herbs based on preference.
1 teaspoon Oregano
to taste Salt Essential for seasoning.
to taste Pepper Essential for seasoning.

For the Topping

4 medium Baking Potatoes Consider using sweet potatoes for a healthier option.

Equipment

Skillet
baking dish
Oven

Method

Step‑by‑Step Instructions

Preheat your oven to 180°C (350°F). Gather your ingredients.
Drizzle olive oil in a skillet and sauté diced onion and chopped carrots for 4-5 minutes.
Add minced garlic and sauté for another 1-2 minutes. Stir in corn flour.
Combine dried lentils, chopped tomatoes, tomato puree, and tamari sauce. Add mixed herbs and half of the vegetable stock. Simmer for 15 minutes.
Continue simmering, adding vegetable stock until lentils are tender and creamy.
Peel and slice baking potatoes thinly.
Transfer lentil mixture to a baking dish and layer sliced potatoes on top.
Drizzle potatoes with olive oil and season with salt, pepper, and thyme. Cover with foil.
Bake for 30 minutes, then uncover and bake for an additional 20 minutes until potatoes are golden brown.
Let it cool slightly before serving warm.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 45gProtein: 12gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 800mgPotassium: 600mgFiber: 10gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 4mg

Notes

This hotpot is great for leftovers and can be refrigerated for up to 3 days.

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