Name: Easy Vegan Lentil Hotpot with Crispy Potato Topping Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Vegan
Ingredients: 2 tbsp olive oil; 1 white onion, diced; 2 medium-large carrots, diced; 2 cloves garlic, minced; 250 g dried red lentils; 1 tbsp corn flour; 1 tin chopped tomatoes (approximately 400 g); 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, to taste; 2-3 large baking potatoes, peeled and thinly sliced into discs (about 0.5 cm thick); Olive oil, for drizzling; Black pepper, to taste; Thyme, fresh or dried, for sprinkling

Ingredients

2 tbsp olive oil

1 white onion

2 medium-large carrots

2 cloves of garlic

250 g dried red lentils

1 tbsp corn flour

1 tin of chopped tomatoes

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

2-3 large baking potatoes, peeled and sliced thinly into discs

Instructions

Step 1: Preheat the oven to 180 degrees C (350 degrees F).

Step 2: Dice the onion and carrot. Heat the olive oil in a skillet or pan and sauté the onion and carrot for 4-5 minutes until softened.

Step 3: Add the minced garlic and cook for another 1-2 minutes. Stir in the corn flour.

Step 4: Add the bay leaves, mixed herbs, rosemary, oregano, tomato puree, tamari sauce, red lentils, chopped tomatoes, and half the vegetable stock to the pan. Mix well and bring to a boil, then reduce heat to simmer. Cook for 15 minutes, adding more stock as needed, until the lentils are tender and the sauce has thickened. Remove from heat.

Step 5: While the sauce simmers, peel and slice the potatoes very thinly (about 0.5 cm thick).

Step 6: Transfer the lentil sauce to a baking dish if not already in one, spreading it evenly.

Step 7: Arrange the sliced potatoes in a slightly overlapping pattern over the lentil sauce, covering the surface without leaving large gaps.

Step 8: Drizzle the potatoes with a little olive oil, then sprinkle with black pepper and thyme. Cover the dish with foil.

Step 9: Bake for 30 minutes covered, then remove the foil and bake for an additional 20 minutes until the potato topping is golden and crisp.

Step 10: Serve immediately while hot and enjoy your hearty vegan hotpot.

Tips & Variations

For extra flavor, add a splash of vegan Worcestershire sauce or smoked paprika to the lentil sauce.

You can substitute sweet potatoes or parsnips for the potatoes to change up the topping.

If you prefer a thicker topping, brush the potato slices lightly with olive oil before arranging them.

Add chopped kale or spinach to the lentil mixture during the last 5 minutes of simmering for added greens.

FAQs

Can I use other types of lentils in this recipe?

Red lentils work best because they cook quickly and break down to create a thick sauce. Brown or green lentils can be used but may require longer cooking time and produce a different texture.

Is this dish suitable for freezing?

Yes, you can freeze the cooked hotpot in an airtight container for up to 2 months. To reheat, thaw overnight in the fridge and bake covered in the oven until heated through, then uncovered for a few minutes to crisp the potatoes.