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
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
- 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