Easy Vegan Hotpot with Lentils
This Easy Vegan Hotpot with Lentils is a delightful and nourishing dish that brings comfort to any table. Perfect for cozy dinners or family gatherings, this hearty hotpot combines rich lentils with crispy potatoes. Its simple preparation and wholesome ingredients make it an excellent choice for busy weeknights or special occasions when you want to impress guests with a meat-free meal.
Why You’ll Love This Recipe
- Quick Preparation – With just 10 minutes of prep time, you can have this delicious meal ready in no time.
- Wholesome Ingredients – Packed with lentils, vegetables, and spices, this dish is loaded with nutrients.
- Crowd-Pleaser – Its comforting flavors and textures appeal to vegans and non-vegans alike, making it a family favorite.
- Versatile Dish – You can easily customize the recipe by adding your favorite seasonal vegetables or spices.
- Budget-Friendly – Using affordable pantry staples, this recipe is easy on the wallet while delivering great taste.
Tools and Preparation
To make the Easy Vegan Hotpot with Lentils, you’ll need some basic kitchen tools to help you along the way. Having the right equipment will streamline your cooking process and ensure success.
Essential Tools and Equipment
- Skillet or pan
- Baking dish (if not using an oven-safe skillet)
- Sharp knife
- Chopping board
- Measuring spoons
Importance of Each Tool
- Skillet or pan – Ideal for sautéing the vegetables and mixing all the ingredients together.
- Baking dish – Necessary for baking the hotpot to achieve that perfect crispy potato topping.
- Sharp knife – Ensures easy chopping of vegetables, saving time during prep.
- Chopping board – Provides a safe surface for cutting and preparing your ingredients.
Ingredients
For the Hotpot Filling
- 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
For the Potato Topping
- 2-3 large baking potatoes, peeled and sliced thinly into discs
How to Make Easy Vegan Hotpot with Lentils
Step 1: Preheat the Oven
Start by preheating your oven to 180 degrees C | 350 degrees F. This ensures it’s hot enough when you’re ready to bake your hotpot.
Step 2: Sauté Vegetables
- Dice your onion and carrots.
- Add them to your skillet or pan along with the olive oil.
- Sauté for 4-5 minutes until softened.
Step 3: Add Garlic and Corn Flour
Add minced garlic to the skillet. Cook for another 1–2 minutes, then stir in corn flour to thicken the mixture.
Step 4: Combine Ingredients
Add herbs, spices, tomato puree, tamari sauce, red lentils, chopped tomatoes, and half of the stock into your pan. Mix well and bring it all to a boil. Reduce heat to a simmer for about 15 minutes. Add more stock if needed until lentils are cooked.
Step 5: Prepare Potatoes
While the lentil sauce simmers, peel and slice your potatoes very thinly (less than 0.5 cm thick).
Step 6: Assemble Hotpot
Transfer the cooked lentil mixture into a baking dish (or keep it in an oven-safe skillet). Level out the sauce with a spoon.
Step 7: Arrange Potato Slices
Carefully arrange your sliced potatoes over the lentil filling in a slightly overlapping pattern. Ensure there are no major gaps between them.
Step 8: Season Potatoes
Drizzle a little olive oil over the potato slices. Sprinkle black pepper and thyme on top before covering your dish (or skillet) with foil.
Step 9: Bake Hotpot
Bake covered for 30 minutes. Then remove the foil and bake for another 20 minutes until golden brown and crispy on top.
Step 10: Serve Immediately
Once done, take out from oven and serve hot immediately. Enjoy your hearty meal!
How to Serve Easy Vegan Hotpot with Lentils
This Easy Vegan Hotpot with Lentils is not just a meal; it’s an experience that can be enjoyed in various ways. Whether you’re hosting a family dinner or enjoying a cozy night in, here are some great serving suggestions to enhance your meal.
Pair with Crusty Bread
- Serve slices of crusty bread on the side for dipping into the hotpot. A fresh baguette or sourdough works wonderfully.
Add Fresh Herbs
- Top each serving with fresh herbs like parsley or cilantro for an added burst of flavor and a pop of color.
Drizzle with Vegan Cream
- A drizzle of vegan cream or yogurt can add a rich and creamy texture that complements the hearty hotpot perfectly.
Serve with a Side Salad
- Pair the hotpot with a light, crunchy salad. A simple mix of greens, cucumber, and a lemon vinaigrette balances the richness of the dish.
Offer Pickles or Chutney
- Side pickles or chutney add a tangy contrast to the savory lentil filling, enhancing the overall taste profile.
Enjoy it as a Leftover
- This hotpot makes excellent leftovers. Reheat and enjoy it for lunch or dinner the next day!
How to Perfect Easy Vegan Hotpot with Lentils
To ensure your Easy Vegan Hotpot with Lentils turns out perfectly every time, consider these helpful tips.
- Use fresh ingredients: Fresh vegetables will enhance the flavor and texture of your hotpot.
- Adjust seasoning: Taste your lentil filling before baking. You may want to add more salt, pepper, or spices according to your preference.
- Layer potatoes evenly: Ensure your potato slices are arranged evenly to achieve consistent cooking and crispiness.
- Experiment with toppings: Feel free to add other toppings like vegan cheese for an extra layer of flavor.
- Cook lentils properly: Make sure your lentils are cooked until tender before adding them to the baking dish.
- Cover during initial baking: Covering the dish helps steam cook the potatoes first, leading to a fluffy interior before achieving crispiness.
Best Side Dishes for Easy Vegan Hotpot with Lentils
Complementing your Easy Vegan Hotpot with Lentils is easy when you have some delightful side dishes. Here are some options that pair well:
- Garlic Mashed Potatoes: Creamy mashed potatoes infused with garlic make an indulgent side that contrasts nicely.
- Steamed Broccoli: Lightly steamed broccoli adds freshness and nutrition, balancing out the heartiness of the hotpot.
- Roasted Brussels Sprouts: Crispy roasted Brussels sprouts provide a delightful crunch and rich flavor.
- Coleslaw: A tangy coleslaw adds crunch and brightness, making it a refreshing side.
- Quinoa Salad: Quinoa mixed with chopped vegetables offers protein and fiber while keeping things light.
- Cucumber Raita: A cooling raita made from cucumber and vegan yogurt can be a refreshing accompaniment.
- Stuffed Bell Peppers: Colorful stuffed peppers filled with grains can serve as an eye-catching side dish.
- Corn on the Cob: Sweet corn on the cob brings sweetness and is perfect for casual dining settings.
Common Mistakes to Avoid
When making your Easy Vegan Hotpot with Lentils, it’s easy to make some common mistakes. Here are a few to keep in mind:
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Skipping the seasoning: Failing to season your dish properly can lead to a bland hotpot. Be sure to taste and adjust the salt, pepper, and herbs as you cook.
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Overcooking the lentils: Cooking lentils for too long can make them mushy. Keep an eye on them during simmering to ensure they maintain a good texture.
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Not layering potatoes properly: If the potato slices are not evenly distributed, some may not cook through. Arrange them in a slightly overlapping pattern for even cooking.
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Using old lentils: Old lentils may take longer to cook or not soften properly. Always check the expiration date and use fresh lentils for best results.
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Neglecting to cover while baking: Baking without foil can dry out the potatoes. Cover your hotpot initially to keep it moist before browning the top.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- Will last up to 4 days in the fridge.
Freezing Easy Vegan Hotpot with Lentils
- Freeze in portions using freezer-safe containers.
- Can be stored for up to 3 months.
Reheating Easy Vegan Hotpot with Lentils
- Oven: Preheat oven to 180°C | 350°F and bake covered for about 20 minutes until heated through.
- Microwave: Heat in a microwave-safe dish for 2-3 minutes or until hot, stirring halfway through.
- Stovetop: Reheat gently in a saucepan over low heat, adding a splash of water if necessary.
Frequently Asked Questions
Here are some common questions about making Easy Vegan Hotpot with Lentils:
Can I customize my Easy Vegan Hotpot with Lentils?
Yes! Feel free to add other vegetables like mushrooms or bell peppers for extra flavor and nutrition.
How do I know when the lentils are done?
The lentils should be tender but not mushy after simmering. Check them periodically during cooking.
What can I serve with this hotpot?
This dish pairs well with a simple green salad or crusty bread for dipping.
Is this recipe suitable for meal prep?
Absolutely! The Easy Vegan Hotpot with Lentils is great for meal prep. You can make it ahead of time and store it for later meals.
Final Thoughts
The Easy Vegan Hotpot with Lentils is not just hearty and delicious; it’s also versatile enough to adapt based on your preferences. Whether you’re adding extra veggies or spicing it up, this cozy dish is sure to be a hit at your dinner table. Give it a try, and enjoy a comforting meal that everyone will love!
Easy Vegan Hotpot with Lentils
- Total Time: 1 hour 20 minutes
- Yield: Serves 4
Description
Easy Vegan Hotpot with Lentils is a comforting and nutritious dish that warms the soul. This hearty recipe combines protein-rich lentils and crispy potatoes, making it perfect for cozy dinners or family gatherings.
Ingredients
- 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
- Preheat oven to 180°C (350°F).
- Sauté diced onion and carrots in olive oil for 4–5 minutes until softened.
- Add minced garlic and corn flour; cook for an additional 1–2 minutes.
- Stir in herbs, tomato puree, tamari sauce, red lentils, chopped tomatoes, and half of the vegetable stock. Bring to boil and then simmer for 15 minutes.
- Slice potatoes thinly while the lentil mixture simmers.
- Transfer lentil mix to a baking dish; arrange potato slices on top in an overlapping pattern.
- Drizzle with olive oil, season, then cover with foil.
- Bake covered for 30 minutes; remove foil and bake another 20 minutes until golden brown.
- Prep Time: 10 minutes
- Cook Time: 70 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 320
- Sugar: 5g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 15g
- Protein: 14g
- Cholesterol: 0mg
