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
Scale
- 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