Description
This Easy Vegan Hotpot with Lentils is the ultimate comfort food, perfect for any occasion, from family dinners to quick weeknight meals. This hearty dish features rich lentils topped with crispy potatoes, offering a satisfying blend of flavors and textures. Packed with nutritious ingredients, it’s simple to prepare and delivers on taste. Enjoy this delightful meal that will warm both your heart and your home.
Ingredients
Scale
- 2 tbsp olive oil
- 1 white onion
- 2 medium-large carrots
- 2 cloves garlic
- 250 g dried red lentils
- 1 tin chopped tomatoes
- 400 ml vegetable stock
- 2–3 large baking potatoes
Instructions
- Preheat your oven to 180°C (350°F).
- Dice the onion and carrots. In a skillet, heat olive oil and sauté the vegetables for 4-5 minutes until softened.
- Add minced garlic and cook for another minute. Stir in corn flour.
- Mix in herbs, tomato puree, lentils, chopped tomatoes, and half the vegetable stock. Bring to a boil, then simmer for about 15 minutes until lentils are cooked.
- Slice potatoes thinly while the lentil mixture simmers.
- Transfer the lentil mix to a baking dish or keep it in the skillet for baking.
- Layer sliced potatoes over the top, drizzle with olive oil, and season.
- Cover with foil and bake for 30 minutes; remove foil and bake for an additional 20 minutes until crispy.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 320
- Sugar: 6g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg