Easy Vegan Hotpot Lentils (Print Version)

Layered lentil and vegetable hotpot with golden potato topping. Satisfyingly hearty and entirely plant-based.

# Ingredients:

→ Base

01 - 2 tablespoons olive oil
02 - 1 white onion, diced
03 - 2 medium-large carrots, diced
04 - 2 cloves garlic, minced

→ Sauce

05 - 8.8 ounces dried red lentils
06 - 1 tablespoon corn starch
07 - 1 can chopped tomatoes (approximately 14 ounces)
08 - 1 vegetable stock cube
09 - 1 2/3 cups water
10 - 2 tablespoons tomato paste
11 - 1 tablespoon tamari sauce
12 - 2 bay leaves
13 - 1 teaspoon mixed dried herbs
14 - 1 teaspoon dried rosemary
15 - 1 teaspoon dried oregano
16 - Salt and black pepper, to taste

→ Topping

17 - 2 to 3 large russet potatoes, peeled and sliced thinly
18 - Olive oil, for drizzling
19 - Additional black pepper and thyme, for topping

# Instructions:

01 - Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
02 - Heat olive oil in a skillet over medium heat. Add diced onion and carrots; sauté for 4 to 5 minutes until softened.
03 - Stir in minced garlic and cook for 1 to 2 minutes. Sprinkle in corn starch and combine.
04 - Add dried herbs, rosemary, oregano, tomato paste, tamari, lentils, chopped tomatoes, and half the water mixed with vegetable stock. Stir to mix thoroughly. Bring to a boil, then reduce heat and simmer for 15 minutes, adding the remaining stock as needed, until lentils are tender and sauce has thickened.
05 - Peel and thinly slice potatoes into discs approximately 1/8 inch thick.
06 - Transfer lentil sauce to a baking dish. Use a spoon to level the surface. Arrange potato slices over the sauce in a slightly overlapping pattern to ensure even coverage.
07 - Drizzle potato layer with olive oil and sprinkle with black pepper and thyme. Cover dish with foil.
08 - Bake for 30 minutes covered with foil.
09 - Remove foil and continue baking for 20 minutes until potatoes are golden and crispy.
10 - Serve hot directly from the baking dish.

# Notes:

01 - Thin, evenly sliced potatoes create a crisp topping and even bake. Allow the hotpot to cool for several minutes before serving for easier portioning.

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