Easy Vegan Hotpot with Lentils
This Easy Vegan Hotpot with Lentils is a delightful twist on a classic British dish. Perfect for weeknight dinners, this hearty meal combines tender lentils with crispy potatoes, creating a warming and satisfying experience. Whether you’re hosting friends or enjoying a quiet family dinner, this vegan hotpot is versatile enough to please everyone at the table. Plus, it’s packed with flavors that will leave you coming back for seconds!
Why You’ll Love This Recipe
- Quick and Easy: This recipe requires minimal prep time and is straightforward to make, making it perfect for busy evenings.
- Nutrient-Packed: Loaded with lentils and vegetables, this hotpot is rich in protein and fiber, contributing to a healthy diet.
- Comforting and Hearty: The combination of lentils and potatoes creates a filling dish that feels indulgent without being heavy.
- Customizable: Feel free to add your favorite vegetables or spices to make this hotpot uniquely yours.
- Perfect for Meal Prep: This dish stores well in the fridge, allowing you to enjoy leftovers throughout the week.
Tools and Preparation
Before you start cooking your Easy Vegan Hotpot with Lentils, gather your tools. Having everything ready will make the process smoother.
Essential Tools and Equipment
- Skillet or Pan
- Baking Dish (optional)
- Knife
- Cutting Board
- Spoon or Spatula
Importance of Each Tool
- Skillet or Pan: Essential for sautéing vegetables and combining ingredients before baking.
- Baking Dish: Useful if you prefer serving your hotpot in a traditional style; it also helps with even cooking.
- Knife: A sharp knife ensures safe and efficient chopping of vegetables.
- Cutting Board: Protects your countertop while providing a stable surface for cutting.
Ingredients
Vegetables
- 2 tbsp olive oil
- 1 white onion
- 2 medium-large carrots
- 2 cloves of garlic
Lentils and Base Ingredients
- 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
Herbs and Seasoning
- 1 tsp mixed herbs
- 1 tsp rosemary
- 1 tsp oregano
- salt and pepper
Potato Topping
- 2-3 large baking potatoes, peeled and sliced thinly into discs
How to Make Easy Vegan Hotpot with Lentils
Step 1: Preheat the Oven
Start by preheating the oven to 180 degrees C | 350 degrees F.
Step 2: Sauté the Vegetables
- Dice your onion and carrot.
- Add them to your skillet with the olive oil.
- Sauté for 4–5 minutes until the vegetables soften.
Step 3: Add Garlic and Corn Flour
- Mince the garlic and add it to the pan.
- Cook for another 1–2 minutes.
- Stir in the corn flour.
Step 4: Combine Ingredients
Add your herbs, tomato puree, tamari sauce, red lentils, chopped tomatoes, and half of the vegetable stock. Mix well.
Bring everything to a boil.
Lower heat to a simmer for about 15 minutes. Add more stock as needed until the lentils cook thoroughly.
Step 5: Prepare Potatoes
While your sauce simmers:
Peel and slice your potatoes very thinly (less than 0.5cm).
Step 6: Transfer Sauce
If using a baking dish:
Transfer the cooked lentil sauce into it.
Level out the sauce using a spoon.
Step 7: Arrange Potatoes
Arrange your sliced potatoes over the lentil sauce in an overlapping pattern. Ensure no major gaps remain.
Step 8: Season Potatoes
Drizzle olive oil over the potatoes. Sprinkle black pepper and thyme on top before covering your dish (or skillet) with foil.
Step 9: Bake
Bake in the oven for 30 minutes with foil on. After that, remove the foil and bake for another 20 minutes until golden brown.
Step 10: Serve Immediately
Once baked, serve your Easy Vegan Hotpot with Lentils immediately for best flavor! Enjoy!
How to Serve Easy Vegan Hotpot with Lentils
This Easy Vegan Hotpot with Lentils is not only delicious but also versatile. You can serve it in various ways to enhance the meal experience for your family and friends.
With Fresh Bread
- Crusty Baguette: A warm, crusty baguette is perfect for dipping into the hearty lentil filling.
- Garlic Bread: Serve alongside garlic bread for added flavor and a satisfying crunch.
Pair with a Salad
- Green Salad: A simple green salad with lettuce, cucumber, and a light vinaigrette complements the richness of the hotpot.
- Coleslaw: The crunchiness of coleslaw adds texture and balances the dish’s warmth.
Top with Vegan Cheese
- Shredded Vegan Cheese: Sprinkle some shredded vegan cheese on top before serving for an extra creamy layer.
- Nutritional Yeast: For a cheesy flavor without dairy, use nutritional yeast sprinkled over the hotpot.
Add a Side of Pickles
- Dill Pickles: Their tangy flavor contrasts beautifully with the savory hotpot.
- Pickled Beets: Adds sweetness and color to your meal.
How to Perfect Easy Vegan Hotpot with Lentils
To make your Easy Vegan Hotpot with Lentils even better, consider these helpful tips.
- Use Fresh Herbs: Adding fresh herbs like parsley or thyme before serving can brighten the flavors.
- Adjust Seasoning: Taste the lentil mixture before baking and adjust salt and pepper according to your preference.
- Layer Potatoes Evenly: Ensure that potato slices are evenly layered for consistent cooking and crispiness.
- Experiment with Spices: Feel free to add spices like smoked paprika or chili flakes for an additional kick.
Best Side Dishes for Easy Vegan Hotpot with Lentils
Pairing side dishes with your Easy Vegan Hotpot can elevate your dining experience. Here are some tasty options.
- Steamed Broccoli: Lightly steamed broccoli adds color and nutrition to your meal.
- Roasted Brussels Sprouts: Crispy roasted Brussels sprouts bring a nutty flavor that complements the hotpot well.
- Mashed Sweet Potatoes: Creamy sweet potatoes provide a sweet contrast to the savory lentils.
- Quinoa Salad: A refreshing quinoa salad packed with veggies offers a wholesome side option.
- Vegan Cornbread: Sweet, moist cornbread pairs well with the rich flavors of the hotpot.
- Rice Pilaf: Fluffy rice pilaf seasoned with herbs makes a great base to soak up any leftover sauce.
Common Mistakes to Avoid
Even the best recipes can go awry if certain mistakes are made. Here are common pitfalls to watch for when making your Easy Vegan Hotpot with Lentils.
- Skipping the soaking: Not soaking lentils can lead to a watery dish. Make sure to rinse and soak them beforehand for better texture.
- Overcooking vegetables: Cooking vegetables too long can make them mushy. Sauté just until softened to retain their flavor.
- Ignoring seasoning: Forgetting to season properly can result in blandness. Taste as you go and adjust the salt, pepper, and herbs accordingly.
- Using the wrong potatoes: Choosing waxy potatoes may not give you that crispy top. Opt for starchy varieties like Russets for the best results.
- Not layering adequately: Overlapping potato slices too much can lead to uneven cooking. Ensure even layering for a consistent bake.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 4 days.
- Allow the hotpot to cool completely before sealing.
Freezing Easy Vegan Hotpot with Lentils
- Freeze in a freezer-safe container for up to 3 months.
- Portion out servings for easy reheating later.
Reheating Easy Vegan Hotpot with Lentils
- Oven: Preheat oven to 180°C (350°F) and heat covered for about 20-30 minutes until warmed through.
- Microwave: Heat individual portions on high for 3-5 minutes, stirring halfway through.
- Stovetop: Warm over medium heat, adding a splash of water or broth if needed, stirring occasionally.
Frequently Asked Questions
Here are some common queries about the Easy Vegan Hotpot with Lentils that might help you out.
Can I make this Easy Vegan Hotpot with Lentils ahead of time?
Yes, you can prepare it a day in advance. Just store it in the fridge and reheat when ready to serve.
What type of lentils should I use?
Red lentils work best as they cook quickly and become tender, providing a great texture for this dish.
Can I customize the vegetables in my hotpot?
Absolutely! Feel free to add your favorite veggies like peas, bell peppers, or mushrooms for added flavor and nutrition.
Is this recipe gluten-free?
Yes, as long as you use gluten-free tamari sauce instead of regular soy sauce, this hotpot is gluten-free!
How do I make my hotpot spicier?
You can add chili flakes or fresh chili peppers while sautéing the onions for an extra kick!
Final Thoughts
This Easy Vegan Hotpot with Lentils is comforting and versatile. It’s perfect for weeknight dinners or meal prep. Feel free to customize it with your favorite veggies or spices to suit your taste!
Easy Vegan Hotpot with Lentils
- Total Time: 1 hour 10 minutes
- Yield: Serves approximately 4 people 1x
Description
Easy Vegan Hotpot with Lentils is a comforting and hearty dish that brings together the wholesome goodness of lentils and crisp potatoes. This plant-based hotpot is perfect for busy weeknights, offering a satisfying meal that’s both nutritious and delicious. With minimal prep time, you can whip up this cozy vegan stew in no time, making it ideal for family dinners or entertaining friends. Packed with flavor and customizable to your taste, it’s sure to be a hit at your table!
Ingredients
- 2 tbsp olive oil
- 1 white onion
- 2 medium-large carrots
- 2 cloves of garlic
- 250 g dried red lentils
- 1 tin of chopped tomatoes
- 400 ml vegetable stock
- 2–3 large baking potatoes
Instructions
- Preheat oven to 180°C (350°F).
- In a skillet, heat olive oil over medium heat. Sauté diced onion and carrots for about 4–5 minutes until softened.
- Add minced garlic, cooking for an additional 1–2 minutes. Stir in corn flour.
- Combine lentils, chopped tomatoes, herbs, tamari sauce, and half the vegetable stock; bring to a boil then simmer for about 15 minutes.
- Slice potatoes thinly while the lentil mixture cooks.
- Transfer the lentil mixture to a baking dish (if using) and layer sliced potatoes on top, drizzling with olive oil and seasoning.
- Cover with foil and bake for 30 minutes; remove foil and bake an additional 20 minutes until golden brown.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 14g
- Protein: 12g
- Cholesterol: 0mg
