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.

Ingredients

2 tablespoons olive oil

1 white onion, diced

2 medium-large carrots, diced

2 cloves garlic, minced

250g dried red lentils, rinsed

1 tablespoon corn flour

1 tin 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

Olive oil (for drizzling)

Fresh thyme or black pepper (for topping)

Cook Mode Prevent your screen from going dark

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