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Easy Vegan Hotpot with Lentils

Easy Vegan Hotpot with Lentils
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Indulge in the warmth and comfort of this Easy Vegan Hotpot with Lentils, a delightful dish that transforms traditional flavors into a wholesome, plant-based meal. This hearty hotpot features protein-packed lentils, fresh vegetables, and a crispy potato topping, making it perfect for family dinners or meal prep throughout the week. With its rich flavors and satisfying texture, this vegan hotpot promises to be a hit at your dining table, whether you’re feeding your loved ones or enjoying a cozy night in.

Ingredients

Scale
  • 2 tbsp olive oil
  • 1 white onion
  • 2 medium-large carrots
  • 2 cloves of garlic
  • 250 g dried red lentils
  • 1 tbsp corn flour
  • 1 tin of chopped tomatoes
  • 1 vegetable stock cube + 400 ml water
  • 2 tbsp tomato puree
  • 1 tbsp tamari sauce
  • 2 bay leaves
  • 1 tsp mixed herbs
  • 1 tsp rosemary
  • 1 tsp oregano
  • salt and pepper
  • 2–3 large baking potatoes, peeled and sliced thinly into discs

Instructions

  1. Preheat your oven to 180 degrees C | 350 degrees F.
  2. In a skillet, heat olive oil over medium heat. Sauté diced onion and carrots for 4-5 minutes until softened.
  3. Add minced garlic; cook for an additional 1-2 minutes. Stir in corn flour.
  4. Combine herbs, tomato puree, tamari sauce, lentils, chopped tomatoes, and half of the vegetable stock. Bring to a boil then simmer for 15 minutes until lentils are tender.
  5. Slice potatoes thinly while the mixture simmers.
  6. Transfer lentil mix to a baking dish and layer potato slices on top.
  7. Drizzle with olive oil and season before covering with foil and baking for 30 minutes. Remove foil and bake for another 20 minutes until potatoes are golden brown.

Nutrition

Find it online: https://easylowfatmeals.com/easy-vegan-hotpot-with-lentils/