Description
Easy Vegan Hotpot with Lentils is a delightful and hearty dish that brings comfort to your table. This plant-based twist on the classic British hotpot features rich flavors from lentils, aromatic herbs, and crispy potatoes, making it perfect for family dinners or gatherings. It’s not only satisfying but also easy to prepare, allowing you to whip up a nourishing meal in just over an hour. Packed with protein and fiber, this vegan hotpot is a healthy choice that even picky eaters will love. Serve it warm with crusty bread or a fresh salad for a complete dining experience.
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
- 2–3 large baking potatoes
- bay leaves
- mixed herbs
- rosemary
- oregano
Instructions
- Preheat oven to 180 degrees C (350 degrees F).
- In a skillet, heat olive oil over medium heat; sauté diced onion and carrots for 5 minutes.
- Add minced garlic; cook for another 2 minutes. Stir in corn flour.
- Combine lentils, chopped tomatoes, herbs, and half the vegetable stock; bring to a boil then simmer for 15 minutes.
- Thinly slice potatoes while lentils cook.
- Transfer lentil mixture to a baking dish; layer potato slices on top.
- Drizzle with olive oil and season; cover with foil.
- Bake for 30 minutes covered, then uncover and bake for an additional 20 minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 360mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg