Easy Vegan Hotpot Lentils

When the chilly evenings set in, this Easy Vegan Hotpot with Lentils steps up as the coziest dinner you could hope for. There is something timeless about the mix of creamy lentils and crisp potato topping that makes everyone at the table smile. It is hearty enough to satisfy the hungriest appetites but balanced with plenty of veg and protein-rich lentils.

I stumbled on this combo after a cold autumn walk and it quickly became my number one comfort meal. Even picky eaters go back for seconds whenever I serve this at gatherings.

Ingredients

• Olive oil: gives a buttery flavor and helps with sautéing
• White onion: choose a firm heavy onion for deep savory flavor
• Medium large carrots: look for bright orange carrots to add sweetness and texture
• Garlic cloves: fresh garlic makes the base pop with aroma
• Dried red lentils: these cook quickly and soak up all the flavors try to pick even sized bright red lentils
• Corn flour: thickens the sauce so it hugs every bite
• Chopped tinned tomatoes: choose a good quality brand for a rich tomato base
• Vegetable stock cube plus water: gives a robust savory backdrop
• Tomato puree: amps up the umami and adds color
• Tamari sauce: adds a deep savory twist without being too salty
• Bay leaves: infuse a gentle aromatic warmth remove before serving
• Mixed herbs rosemary and oregano: these classic dried herbs balance everything out
• Salt and pepper: season to taste grind in fresh for best results
• Baking potatoes: peeled and sliced thinly waxy varieties hold their shape better and crisp up

Instructions

Prepare the Oven:

Preheat your oven to 180 degrees Celsius or 350 degrees Fahrenheit Make sure it is fully heated before baking

Start the Veggies:

Dice onion and carrots into fine pieces Add them to a skillet or large pan with olive oil Sauté over medium heat for about 4 to 5 minutes until they start turning soft and fragrant The edges of the onion should look slightly golden

Add Garlic and Thickener:

Add finely minced garlic and stir constantly for 1 to 2 minutes so it does not burn Sprinkle the corn flour evenly and cook while stirring for about one minute This helps thicken your sauce later

Build the Sauce:

Add dried herbs bay leaves tomato puree tamari dried lentils chopped tomatoes and half the vegetable stock Stir everything so the lentils are evenly coated and the sauce starts to look smooth

Simmer:

Bring the mixture to a gentle boil As soon as it bubbles turn the heat down to low Cover with a lid and simmer for about 15 minutes Stir a few times and add more stock as needed The sauce should thicken and the lentils become tender but not mushy

Prepare the Potatoes:

While the sauce is cooking peel baking potatoes and slice them as thin as you can Aim for slices less than half a centimeter thick Thin slicing is key for even crisping later

Assemble:

If you have been using a skillet and it is ovenproof you can assemble right in it Otherwise transfer the lentil mixture to a deep baking dish Smooth the top with a spoon so it is level

Layer the Potato Topping:

Arrange potato slices in slightly overlapping circles all over the sauce Make sure there are no gaps to keep the heat even and the flavors sealed in

Top and Cover:

Drizzle a light touch of olive oil over the potatoes Sprinkle with fresh black pepper and a bit more dried thyme Cover tightly with foil to start baking

Bake:

Place in the preheated oven and bake for 30 minutes covered to steam and soften the potatoes Then take off the foil and bake another 20 minutes The top should look golden and crisp around the edges

Serve:

Let it cool just slightly so it firms up before scooping into generous portions Serve hot and enjoy that cozy comfort

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Red lentils are my favorite in this dish because they absorb the sauce without turning mushy and always provide a creamy foundation. I love how this hotpot looks impressive layered in a pretty baking dish yet comes together with such straightforward cooking.

Storage Tips

Let leftovers cool completely before storing them in sealed containers in the fridge This will keep for up to four days To reheat bake covered in the oven or microwave portions until piping hot and crisp the top under a broiler if you like

Ingredient Substitutions

Swap carrots for parsnips or sweet potatoes for a sweeter base Green or brown lentils work in a pinch but might need a little more cooking and extra stock Gluten free tamari or soy sauce both work if you adjust for saltiness

Serving Suggestions

Pile big scoops into bowls alongside steamed green beans or peas A crisp leafy salad with a zesty vinaigrette balances the richness Add a splash of vinegar at the table for a tangy twist that wakes up all the flavors

Cultural and Historical Context

The hotpot is classic British comfort food often enjoyed in colder months It is traditionally topped with sliced potato and packed full of vegetables This vegan version sticks to the roots of the dish while trading meat for earthy lentils The result is filling wholesome and perfect for family style sharing

Seasonal Adaptations

Try swapping in thin slices of butternut squash or zucchinis for the potato layer in summer Stir through baby spinach at the very end for fresh color and extra vitamins Use whatever root vegetables you have on hand for a winter twist

Success Stories

Every time I serve this at big family meals there are never any leftovers My neighbor borrowed the recipe and made it for their veggie skeptical granddad who is now totally converted It is the one dish that always brings everyone together at my potluck dinners

Freezer Meal Conversion

Assemble the hotpot up to the baking stage then cover tightly and freeze Reheat from frozen by baking covered for forty five minutes then finishing uncovered to crisp up the potatoes You can also freeze individual portions for speedy weeknight dinners

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Give this cozy vegan hotpot a try on your next chilly evening and see the smiles it brings to the table. It is sure to become a repeat favorite for busy weeknights or relaxed gatherings alike.

Frequently Asked Questions

→ What vegetables work best in this vegan hotpot?

Classic choices include onions, carrots, and garlic, but you can add celery, peas, or spinach for variety.

→ Can I use green or brown lentils instead of red?

Yes, but cooking times may increase and the texture will be firmer compared to tender red lentils.

→ How can I ensure the potato topping turns crispy?

Slice potatoes thinly, drizzle with olive oil, and uncover for the final baking stage to encourage crispiness.

→ Is this hotpot gluten-free?

Yes, as long as you use gluten-free stock cubes and tamari, it remains gluten-free.

→ What can I serve alongside this vegan hotpot?

It pairs well with a fresh green salad, steamed greens, or crusty bread for a full meal.