Description
This Easy Vegan Hotpot with Lentils is a comforting and hearty dish perfect for a wholesome meal. Featuring a flavorful tomato and lentil base simmered with aromatic herbs and topped with thinly sliced, crispy baked potatoes, this plant-based hotpot is both nutritious and satisfying. Ideal for vegans and anyone wanting a delicious, meat-free dinner.
Ingredients
Scale
Hotpot Base
- 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
Topping
- 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
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F) to prepare for baking the hotpot.
- Sauté Vegetables: Heat 2 tbsp of olive oil in a skillet or pan over medium heat. Add the diced onion and carrot and sauté for 4-5 minutes until softened.
- Add Garlic and Corn Flour: Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant. Sprinkle in 1 tbsp of corn flour and mix well to combine.
- Create Lentil Sauce: Add herbs and spices (2 bay leaves, 1 tsp mixed herbs, 1 tsp rosemary, 1 tsp oregano), tomato puree, tamari sauce, red lentils, chopped tomatoes, and half the vegetable stock to the pan. Stir everything to combine, bring to a boil, then reduce heat and simmer for 15 minutes, adding more stock as needed. Cook until lentils are tender and sauce has thickened.
- Prepare Potatoes: While the sauce simmers, peel and thinly slice the potatoes into discs about 0.5 cm thick to ensure even baking.
- Transfer to Baking Dish: Pour the cooked lentil sauce into a baking dish and smooth the top with a spoon.
- Arrange Potato Topping: Lay the sliced potatoes in a slightly overlapping pattern over the lentil sauce, covering the surface completely without gaps.
- Season and Cover: Drizzle the potato layer with olive oil, season with black pepper, and sprinkle thyme. Cover the dish tightly with foil to trap moisture.
- Bake Covered: Bake the hotpot in the preheated oven for 30 minutes to cook the potatoes through and meld flavors.
- Bake Uncovered for Crispiness: Remove the foil and continue baking for another 20 minutes or until the potato topping is golden brown and crispy.
- Serve: Remove from oven and serve immediately while hot for the best texture and flavor.
Notes
- Use thinly sliced potatoes to ensure they cook fully within the baking time.
- Adjust seasoning to taste before baking, especially salt and tamari for umami depth.
- If you prefer a thicker topping, add an extra potato or bake a few minutes longer uncovered.
- For a gluten-free option, ensure the corn flour is certified gluten-free.
- This dish stores well and can be refrigerated for up to 3 days; reheat thoroughly before serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: Vegan, British-inspired
Keywords: vegan hotpot, lentil hotpot, vegan dinner, plant-based recipe, baked potato topping, easy vegan recipes
