Description
Indulge in this Easy Vegan Hotpot with Lentils, a heartwarming dish that’s perfect for family dinners or meal prep. This recipe features a rich lentil filling paired with a crispy potato topping, delivering both flavor and nutrition in every bite. With just 10 minutes of prep time, you can create a wholesome meal that satisfies everyone’s taste buds. Customize it with your favorite vegetables or spices to make it your own!
Ingredients
Scale
- 2 tbsp olive oil
- 1 white onion, diced
- 2 medium-large carrots, diced
- 2 cloves garlic, minced
- 250 g dried red lentils
- 1 tin chopped tomatoes
- 1 vegetable stock cube + 400 ml water
- 2–3 large baking potatoes, peeled and sliced thinly
- Mixed herbs, rosemary, oregano, salt and pepper to taste
Instructions
- Preheat the oven to 180 degrees C (350 degrees F).
- In a skillet, heat olive oil over medium heat. Sauté onion and carrots for about 4-5 minutes until softened.
- Stir in garlic and corn flour; cook for an additional 1-2 minutes.
- Add lentils, chopped tomatoes, herbs, tamari sauce, and half of the vegetable stock. Bring to a boil then simmer for 15 minutes until lentils are tender.
- While simmering, slice your potatoes thinly.
- Transfer the lentil mixture to a baking dish if needed. Layer the sliced potatoes evenly on top.
- Drizzle with olive oil and sprinkle with seasoning. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 20 minutes until potatoes are golden.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 360
- Sugar: 5g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 16g
- Protein: 14g
- Cholesterol: 0mg