Description
Indulge in the warmth of this Easy Vegan Hotpot with Lentils, a perfect dish for any occasion. Bursting with rich flavors from tender lentils and topped with crispy potatoes, this hearty vegan casserole promises satisfaction and comfort. Ideal for family dinners or casual gatherings with friends, it’s a nutritious choice that pleases even the pickiest eaters. Effortless to prepare, this hotpot allows you to customize ingredients based on what you have, making it as versatile as it is delicious. Dive into this wholesome meal that everyone will love!
Ingredients
Scale
- 2 tbsp olive oil
- 1 white onion
- 2 medium-large carrots
- 2 cloves garlic
- 250 g dried red lentils
- 1 tin chopped tomatoes
- 2–3 large baking potatoes
- 1 tbsp corn flour
- 1 tbsp tomato puree
- 1 tbsp tamari sauce
- 1 vegetable stock cube
- 400 ml water
- 2 bay leaves
- 1 tsp mixed herbs
- 1 tsp rosemary
- 1 tsp oregano
- salt and pepper
Instructions
- Preheat oven to 180°C (350°F).
- In a skillet, sauté diced onion and carrots in olive oil for about 4–5 minutes until softened.
- Add minced garlic, cooking for another 1–2 minutes before stirring in corn flour.
- Combine herbs, tomato puree, tamari sauce, lentils, chopped tomatoes, and half the vegetable stock; bring to a boil and simmer for about 15 minutes until lentils are tender.
- While simmering, peel and slice potatoes thinly.
- Transfer the lentil mixture to a baking dish and layer sliced potatoes on top.
- Drizzle with olive oil and season; cover with foil and bake for 30 minutes. Remove foil and bake for an additional 20 minutes until potatoes are golden.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 380
- Sugar: 6g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 18g
- Protein: 16g
- Cholesterol: 0mg