Description
Easy Vegan Hotpot with Lentils
Ingredients:
2 tbsp olive oil
1 white onion, diced
2 medium-large carrots, diced
2 garlic cloves, minced
250 g dried red lentils
1 tbsp corn flour
1 tin chopped tomatoes
400 ml water + 1 vegetable stock cube
2 tbsp tomato puree
1 tbsp tamari sauce
2 bay leaves
1 tsp mixed herbs
1 tsp rosemary
1 tsp oregano
Salt and pepper to taste
2-3 large baking potatoes, peeled and sliced thinly (<0.5cm)
Directions:
Preheat oven to 180°C (350°F).
Sauté onion and carrot in olive oil for 4-5 minutes until softened. Add garlic and cook for 1-2 minutes. Stir in corn flour.
Add herbs, spices, tomato puree, tamari, lentils, chopped tomatoes, and half the stock. Bring to a boil, then simmer for 15 minutes, adding more stock if needed.
Peel and slice potatoes thinly.
Transfer lentil mixture to a baking dish. Level the surface with a spoon.
Arrange potato slices over the lentil sauce, overlapping slightly. Drizzle with olive oil, sprinkle with black pepper and thyme, and cover with foil.
Bake for 30 minutes, then uncover and bake for 20 minutes until potatoes are golden and crispy.
Serve hot and enjoy!
Prep Time: 1 hour
Kcal: 350 per serving
Step-by-Step Guide
Follow these detailed instructions for a perfect hotpot. First, preheat your oven to 180°C (350°F). In a large, oven-safe pot or deep skillet, heat the olive oil over medium heat. Add the diced onion and carrot, sautéing for 4-5 minutes until they begin to soften. Add the minced garlic and cook for another minute until fragrant. Sprinkle the corn flour over the vegetables and stir for one minute to cook out the raw taste.
Next, add the dried red lentils, tomato puree, tamari, all herbs (bay leaves, mixed herbs, rosemary, oregano), and the tin of chopped tomatoes. Pour in 200ml of the water with the stock cube dissolved in it. Bring the mixture to a gentle boil, then reduce to a simmer. Let it cook for 15 minutes, stirring occasionally and adding the remaining stock as needed to prevent drying out. The lentils should be partially cooked but not mushy. Season with salt and pepper.
While the lentil base simmers, peel the baking potatoes and slice them very thinly, ideally using a mandoline for consistent 0.5cm slices. Once the lentil base is ready, transfer it to a baking dish if you didn’t use an oven-safe pot. Arrange the potato slices on top in concentric, overlapping circles, starting from the outside edge. Drizzle with a little extra olive oil and season with black pepper and a pinch of thyme. Cover tightly with foil.
Serving Suggestions
This hearty hotpot is a complete meal on its own. For a fresh contrast, serve it with a simple side salad of mixed greens and a sharp vinaigrette. A dollop of vegan sour cream or a sprinkle of nutritional yeast on top adds a creamy, cheesy finish. Crusty bread is perfect for scooping up every last bit of the rich lentil sauce.
How-to Summary
In summary: sauté veggies, stir in corn flour, add lentils, tomatoes, herbs, and stock to simmer. Layer the mixture in a dish, top with thinly sliced potatoes, cover with foil, and bake. Finally, uncover and bake until the potatoes are golden and crispy.
Frequently Asked Questions
Can I use a different type of lentil?
Yes, but red lentils are ideal as they break down slightly to thicken the sauce. Green or brown lentils will hold their shape more, requiring a longer simmering time (add 10-15 minutes).
How can I make this gluten-free?
Ensure your vegetable stock cube and tamari are certified gluten-free. Substitute the corn flour with an equal amount of a gluten-free flour blend or arrowroot powder.
Can I prepare this hotpot ahead of time?
Absolutely. Assemble the dish completely, cover, and refrigerate for up to 24 hours. Add 10-15 minutes to the initial covered baking time when cooking from cold.
My sauce is too thin. How can I thicken it?
If the lentil base seems too watery before adding the potatoes, simmer it uncovered for a few extra minutes. The corn flour will also continue to thicken the sauce during baking.
What can I use instead of tamari?
You can use regular soy sauce or coconut aminos for a similar umami, salty depth. Adjust the quantity to taste.
Common Mistakes to Avoid
- Skipping the corn flour: This is a crucial thickener for the sauce. Don’t omit it.
- Cutting potatoes too thick: Thin slices (under 0.5cm) are essential for them to cook through and become tender.
- Not overlapping the potatoes: Overlapping creates a sealed layer that steams the potatoes underneath and allows the top to crisp beautifully.
- Adding all the stock at once: Add it gradually. Lentils absorb liquid differently, and you may not need it all.
Conclusion
This Easy Vegan Hotpot with Lentils is the ultimate comfort food—nutritious, flavorful, and satisfying. By following the step-by-step guide and heeding the common mistakes, you’ll create a stunning, crispy-topped centerpiece for any meal. It’s a versatile recipe that proves plant-based eating can be deeply comforting and delicious. Enjoy your culinary creation!