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
Scale
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.
