If you’re craving comfort food that’s hearty, wholesome, and bursting with flavors, this Easy Vegan Lentil Hotpot Recipe is going to become your new best friend. Combining tender red lentils with a rich tomato base and a golden, crispy potato topping, it’s the ultimate dish for cozy evenings. Not only does it fill your kitchen with an irresistible aroma, but it’s also packed with nourishing ingredients that are as satisfying as they are simple. Whether you’re vegan or just want a delicious plant-based meal, this hotpot brings warmth and delight to your table, all made with ingredients you can easily find and love.
Ingredients You’ll Need
The charm of this Easy Vegan Lentil Hotpot Recipe lies in its simplicity, using a handful of wholesome ingredients that work beautifully together. Each one adds a layer of flavor, texture, or color to create a dish that feels rich yet approachable.
- Olive oil: Adds a silky richness and helps soften the vegetables.
- White onion: Provides a sweet, savory base that melds into the sauce.
- Carrots: Give a subtle sweetness and tender texture.
- Garlic: Boosts flavor with its warm, aromatic punch.
- Dried red lentils: The protein-packed heart of the hotpot that thickens and enriches the stew.
- Corn flour: Works as a thickening agent to give the sauce that perfect, hearty consistency.
- Chopped tomatoes (tin): Contribute a vibrant, tangy sweetness to the base.
- Vegetable stock cube + water: Builds up the savory depth essential for a comforting stew.
- Tomato puree: Concentrates the tomato flavor for a richer stew.
- Tamari sauce: Adds umami and a subtle salty complexity.
- Bay leaves: Infuse the stew with gentle herbal notes.
- Mixed herbs, rosemary, oregano: These classic herbs give a fragrant and earthy character to the hotpot.
- Salt and pepper: The essential seasonings to bring out all the flavors.
- Baking potatoes: Thinly sliced and layered on top to create that golden, crispy crown.
- Olive oil (for drizzling): Ensures the potatoes cook up beautifully and crisp to perfection.
- Fresh thyme or black pepper (for topping): Adds a finishing touch of aroma and subtle spice.
How to Make Easy Vegan Lentil Hotpot Recipe
Step 1: Get Your Oven and Pan Ready
Start by preheating your oven to 180°C (350°F) so it’s nice and hot for the final bake. Meanwhile, heat your olive oil in a skillet over medium heat to prepare the savory base of the hotpot.
Step 2: Sauté the Vegetables
Add the diced onion and carrots to the pan and cook them for 4 to 5 minutes until they are soft and fragrant. This step brings out their natural sweetness and sets the flavor foundation for the dish.
Step 3: Garlic and Thickening Magic
Next, stir in the minced garlic and cook for another minute or two until it’s fragrant but not burnt. Then sprinkle in the corn flour and keep stirring for about a minute; this will help give your hotpot that rich, thick texture you crave.
Step 4: Build the Lentil Stew
Now it’s time to add your rinsed red lentils, chopped tomatoes, half of your vegetable stock, tomato puree, tamari, and all those lovely herbs and seasonings. Give everything a good stir so the flavors start merging beautifully.
Step 5: Simmer to Perfection
Bring the mixture to a boil, then reduce the heat and let it gently simmer for about 15 minutes. If the stew looks a bit thick too soon, add more stock gradually to achieve that hearty, stew-like consistency.
Step 6: Prepare the Potato Topping
While the stew is simmering, peel and thinly slice your baking potatoes, aiming for less than half a centimeter thickness. These will form the crispy, golden lid on your hotpot, so take your time to slice evenly for best results.
Step 7: Assemble the Hotpot
Transfer the lentil mixture into a baking dish and smooth out the top into an even layer. This ensures the potatoes will rest nicely without sliding off during baking.
Step 8: Layer the Potatoes
Arrange the potato slices on top in an overlapping pattern. This not only looks beautiful but also helps create that irresistible crispness once baked.
Step 9: Add Finishing Touches Before Baking
Drizzle olive oil over the potato layer to promote browning and sprinkle on fresh thyme or a generous crack of black pepper for extra aroma. Cover the dish tightly with foil to keep moisture in while baking.
Step 10: Bake Until Golden and Crispy
Bake your hotpot covered for 30 minutes in the hot oven, then remove the foil and bake another 20 minutes. This final step crisps up the potatoes into a gorgeous golden crust, signaling your hotpot is ready to dive into!
How to Serve Easy Vegan Lentil Hotpot Recipe
Garnishes
When plating, sprinkle some fresh chopped parsley or a few extra sprigs of thyme on top for a burst of freshness. A light drizzle of extra virgin olive oil or a hint of smoked paprika adds another layer of flavor and visual appeal.
Side Dishes
This cozy lentil hotpot stands beautifully on its own, but if you want to round out your meal, crisp green salads, roasted seasonal vegetables, or some crusty wholegrain bread are excellent companions. They balance the richness of the hotpot and add a variety of textures.
Creative Ways to Present
For a fun twist, try serving individual portions in small, ovenproof ramekins topped with potato slices for personal crispy lids. Alternatively, add a sprinkle of toasted nuts or seeds just before serving to introduce a delightful crunch.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your Easy Vegan Lentil Hotpot Recipe leftovers to airtight containers. Stored in the refrigerator, it will stay fresh for up to 3 days, perfect for quick lunch or dinner options.
Freezing
This hotpot freezes wonderfully. Portion it out into freezer-safe containers and keep it for up to 2 months. Freeze before adding the potato topping if you want to bake fresh toppings later for maximum crispness.
Reheating
Reheat in the oven at 180°C (350°F) with foil for around 20 minutes, or microwave individual portions until heated through. If you froze it without the potatoes, add fresh slices on top and bake for 30-40 minutes to regain that golden crunch.
FAQs
Can I use brown lentils instead of red lentils?
Brown lentils can be used but they take longer to cook and don’t break down as much as red lentils, so your hotpot may have a firmer texture. Adjust cooking time accordingly.
Is tamari essential for this recipe?
Tamari adds a great umami depth and a hint of saltiness, but you can substitute it with soy sauce or coconut aminos if needed. Just watch the salt level if using regular soy sauce.
Can I add other vegetables to the hotpot?
Absolutely! Diced celery, mushrooms, or bell peppers work well and add more flavor and texture. Just keep the overall cooking time and moisture levels in mind.
What type of potatoes work best for the topping?
Waxy potatoes slice nicely and hold shape, but starchy potatoes like Russets crisp up very well. Choose your favorite based on whether you want a creamy or crispy topping.
Is this recipe suitable for gluten-free diets?
Yes! Just make sure your tamari is gluten-free and use a gluten-free cornflour. Everything else naturally fits into a gluten-free diet.
Final Thoughts
This Easy Vegan Lentil Hotpot Recipe is truly one of those dishes you’ll come back to again and again for its simplicity, warmth, and satisfying flavors. It’s perfect for sharing, cozy nights in, or anytime you want to indulge in something nourishing without fuss. I hope you enjoy making and savoring it as much as I do – it’s a hearty hug in a bowl!
Print
Delicious Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4–4 portions
- Category: Main Course
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Description
This Easy Vegan Hotpot with Lentils is a hearty, comforting dish that’s perfect for plant-based eaters and anyone craving a nutritious meal. Packed with red lentils, fresh vegetables, and layered with thinly sliced crispy potatoes, this oven-baked hotpot combines rich flavors from herbs, tomato, and tamari sauce to create a satisfying, wholesome meal that’s simple to prepare and perfect for feeding a family.
Ingredients
Vegetables and Main Ingredients
- 2 tablespoons olive oil
- 1 white onion, diced
- 2 medium-large carrots, diced
- 2 cloves garlic, minced
- 250g dried red lentils, rinsed
- 1 tin chopped tomatoes
- 2–3 large baking potatoes, peeled and thinly sliced into discs
- Fresh thyme or black pepper, for topping
Thickener and Seasonings
- 1 tablespoon corn flour
- 1 vegetable stock cube + 400ml water
- 2 tablespoons tomato puree
- 1 tablespoon tamari sauce
- 2 bay leaves
- 1 teaspoon mixed herbs
- 1 teaspoon rosemary
- 1 teaspoon oregano
- Salt and pepper, to taste
- Olive oil (for drizzling)
Instructions
- Preheat Oven: Set your oven to 180°C (350°F) to warm up while preparing the hotpot mixture.
- Sauté Vegetables: Heat 2 tablespoons of olive oil in a skillet over medium heat. Add diced onion and carrots and sauté for 4–5 minutes until they soften and become fragrant.
- Add Garlic and Corn Flour: Stir in minced garlic and cook for another 1–2 minutes. Then sprinkle the corn flour over the mixture and cook for about 1 more minute to form a slight thickening.
- Combine Lentils and Liquids: Add rinsed red lentils, chopped tomatoes, half of the vegetable stock, tomato puree, tamari sauce, bay leaves, mixed herbs, rosemary, oregano, and season with salt and pepper. Stir well to combine all ingredients evenly.
- Simmer the Lentil Mixture: Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 15 minutes. Stir occasionally and add more stock as needed until the lentil base thickens.
- Prepare Potatoes: While lentils simmer, peel and thinly slice the baking potatoes to about 0.5 cm thickness to ensure they cook evenly in the oven.
- Assemble the Hotpot: Transfer the thickened lentil mixture to a baking dish and smooth the surface. Arrange the potato slices on top in an overlapping pattern to cover the mixture completely.
- Add Toppings: Drizzle olive oil over the potato layer, and season with freshly ground black pepper and sprigs of fresh thyme for added aroma and flavor.
- Cover and Bake: Cover the baking dish with foil and place in the preheated oven. Bake for 30 minutes to allow the potatoes to soften and steam.
- Finish Baking Uncovered: Remove the foil and continue baking for an additional 20 minutes until the potato slices are golden brown and crispy on top. Remove from the oven and serve warm.
Notes
- You can substitute tamari sauce with soy sauce if preferred, but tamari is gluten-free.
- For extra richness, add a splash of plant-based cream or coconut milk before baking.
- If you prefer, use sweet potatoes instead of baking potatoes for a different flavor profile.
- Leftovers keep well in the fridge for up to 3 days and can be reheated in the oven or microwave.
- This dish is naturally vegan and gluten-free, making it suitable for multiple dietary preferences.
