Why I Love This Recipe

I love how this vegan hotpot delivers all the warmth and comfort of the traditional version without any meat. The combination of tender red lentils and aromatic herbs creates a flavorful base, while the thinly sliced potatoes on top add a delightful crunch. It’s a nourishing meal that always leaves me feeling satisfied.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 tablespoons olive oil
1 white onion, diced
2 medium-large carrots, diced
2 cloves of garlic, minced
250g dried red lentils, rinsed
1 tablespoon corn flour
1 tin of chopped tomatoes
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
2-3 large baking potatoes, peeled and thinly sliced into discs

Directions

Preheat the oven to 180°C (350°F).
In a large skillet or saucepan, heat the olive oil over medium heat. Add the diced onion and carrots, sautéing for 4-5 minutes until softened.
Add the minced garlic and cook for an additional 1-2 minutes. Stir in the corn flour and cook for another minute to combine.
Add the red lentils, chopped tomatoes, half of the vegetable stock, tomato puree, tamari sauce, bay leaves, mixed herbs, rosemary, oregano, salt, and pepper. Stir well to combine.
Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes, adding more stock as needed, until the lentils are cooked and the sauce has thickened.
While the lentil mixture is simmering, peel and thinly slice the potatoes into discs (less than 0.5cm thick).
If using a baking dish, transfer the lentil mixture into it and level the surface with a spoon.
Arrange the potato slices on top of the lentil mixture in a slightly overlapping pattern, covering the entire surface.
Drizzle a little olive oil over the potatoes and season with black pepper and thyme. Cover the dish with foil.
Bake for 30 minutes, then remove the foil and bake for an additional 20 minutes until the potato topping is golden and crispy.

Servings and Timing

Servings: 4 portions
Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Additional Time: 5 minutes
Total Time: 1 hour 20 minutes

Variations

Add More Vegetables: I sometimes include diced celery or bell peppers for added flavor and nutrition.
Spice It Up: For a bit of heat, I add a pinch of chili flakes or a dash of hot sauce to the lentil mixture.
Cheesy Topping: Occasionally, I sprinkle some vegan cheese over the potatoes before the final baking stage for a cheesy crust.

Storage and Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I place the desired portion in the oven at 180°C (350°F) until heated through, or microwave individual servings for 2-3 minutes.

FAQs

Can I use green or brown lentils instead of red lentils?

Yes, I can use green or brown lentils, but they have a firmer texture and longer cooking time. I adjust the simmering time accordingly to ensure they’re tender.

Is tamari sauce necessary?

Tamari adds depth of flavor, but if I don’t have it, I substitute with soy sauce or simply omit it.

Can I prepare this dish in advance?

Absolutely. I often prepare the lentil mixture ahead of time and assemble the hotpot just before baking. This makes it convenient for busy days.

How thin should I slice the potatoes?

I aim for slices less than 0.5cm thick to ensure they cook evenly and become crispy on top.

Can I freeze the lentil hotpot?

Yes, I freeze the cooled hotpot in a freezer-safe container for up to 3 months. When ready to eat, I thaw it in the refrigerator overnight and reheat in the oven until hot.

Conclusion

This Easy Vegan Hotpot with Lentils is a hearty and satisfying meal that brings comfort to any table. With its rich lentil filling and crispy potato topping, it’s a dish I turn to time and again for a nourishing dinner that’s both delicious and wholesome.

Easy Vegan Hotpot with Lentils

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Author: Mia
Total Time: 1 hour 20 minutes
Yield: 4 portions
Diet: Vegan

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Description

This vegan hotpot is loaded with red lentils, vegetables, and fresh herbs, topped with crispy baked potatoes. A cozy, gluten-free dinner for any night.

Instructions

Preheat oven to 180°C (350°F).

Heat olive oil in a skillet over medium heat. Sauté onion and carrots for 4–5 minutes until softened.

Add garlic; cook for 1–2 minutes. Stir in corn flour and cook for 1 more minute.

Add lentils, chopped tomatoes, half the stock, tomato puree, tamari, herbs, and seasonings. Stir well.

Bring to a boil, then reduce heat and simmer for 15 minutes, adding more stock as needed until thickened.

Meanwhile, peel and thinly slice potatoes (<0.5cm thick).

Transfer lentil mixture to a baking dish and smooth the top.

Arrange potato slices on top in an overlapping pattern.

Drizzle with olive oil, season with pepper and thyme, and cover with foil.

Bake for 30 minutes. Remove foil and bake another 20 minutes until potatoes are golden and crispy.

Notes

Add diced celery or bell peppers for extra vegetables.

Spice it up with chili flakes or hot sauce.

Sprinkle vegan cheese before final baking for a cheesy topping.

Lentils can be swapped for green or brown varieties with adjusted cooking time.

Prepare the filling in advance for easy assembly later.

Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Category: Main Course
Method: Baking
Cuisine: British