Name: Easy Vegan Hotpot
Prep time: 10 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Cuisine: British
Ingredients: 2 tablespoons olive oil; 1 white onion, diced; 2 medium-large carrots, diced; 2 cloves garlic, minced; 250 grams dried red lentils; 1 tablespoon corn flour; 1 tin chopped tomatoes; 1 vegetable stock cube mixed with 400 milliliters water; 2 tablespoons tomato purée; 1 tablespoon tamari sauce; 2 bay leaves; 1 teaspoon mixed herbs; 1 teaspoon rosemary; 1 teaspoon oregano; Salt and black pepper, to taste; 2 to 3 large baking potatoes, peeled and thinly sliced

Jump to Recipe

Easy Vegan Hotpot is the kind of cozy, filling meal that fits perfectly into a busy weeknight while still feeling special enough for a relaxed family dinner. This plant-based version of a British classic uses tender lentils, a rich tomato-based sauce, and a golden potato topping to create a dish that feels familiar and deeply satisfying. With simple ingredients and straightforward steps, this recipe proves that comfort food can be both wholesome and flavorful without any meat at all.

Story

Easy Vegan Hotpot has become one of those dependable meals I turn to whenever I want something warm, filling, and reassuring at the end of the day. Inspired by the traditional British hotpot, this vegan version replaces meat with lentils, creating a dish that still delivers that slow-cooked, savory depth people expect from comfort food. I started making Easy Vegan Hotpot as a practical dinner option, but it quickly turned into a family favorite thanks to its hearty texture and crisp potato topping. The combination of lentils and vegetables gives Easy Vegan Hotpot a satisfying bite, while the herbs and tomato base keep every forkful rich and balanced.

Ingredients

2 tablespoons olive oil
1 white onion, diced
2 medium-large carrots, diced
2 cloves garlic, minced
250 grams dried red lentils
1 tablespoon corn flour
1 tin chopped tomatoes
1 vegetable stock cube mixed with 400 milliliters water
2 tablespoons tomato purée
1 tablespoon tamari sauce
2 bay leaves
1 teaspoon mixed herbs
1 teaspoon rosemary
1 teaspoon oregano
Salt and black pepper, to taste
2 to 3 large baking potatoes, peeled and thinly sliced

Step-by-Step Instructions

Preparing the Ingredients

Begin by preheating your oven to 180°C or 350°F, then wash, peel, and dice the onion and carrots into even pieces so they cook at the same pace, mince the garlic finely, rinse the red lentils under cold water until clear, and slice the peeled potatoes into thin discs so they bake evenly and form a crisp, layered topping.

Cooking Instructions

Heat the olive oil in a skillet over medium heat, sauté the onion and carrots for four to five minutes until softened, stir in the garlic for another minute, then add the corn flour, herbs, tomato purée, tamari, lentils, chopped tomatoes, and half the stock, bring everything to a gentle boil, reduce to a simmer for fifteen minutes while stirring and adding stock as needed, transfer the thickened lentil mixture to a baking dish, layer the potatoes on top, drizzle with oil and seasoning, cover with foil, bake for thirty minutes, uncover, and continue baking for twenty minutes until golden.

Tips for Perfect Results

Common Mistakes to Avoid

One of the most common issues with a vegan hotpot is undercooked lentils or potatoes, so make sure the lentil mixture simmers long enough to soften properly and slice the potatoes thinly so they cook through, and always keep an eye on the topping toward the end to prevent excessive browning.

Pro Tips for Better Flavor

For deeper flavor, allow the lentil mixture to rest for a few minutes before baking so the herbs can settle, season each layer lightly rather than all at once, and brush the potato topping with olive oil to help it turn crisp and evenly colored in the oven.

Serving and Storage

How to Serve

Serve this hotpot straight from the oven while the potato topping is crisp, pairing it with simple green vegetables or steamed greens, and enjoy it as a filling dinner that feels both comforting and nourishing.

How to Store Leftovers

Store leftovers in an airtight container in the refrigerator for up to five days, reheat gently in the oven or microwave, or freeze the fully cooled dish tightly covered, then thaw completely before reheating until hot throughout.

Conclusion

Easy Vegan Hotpot is proof that a plant-based vegan recipe can still deliver everything people love about classic comfort food. With its savory lentil base, tender vegetables, and crisp potato topping, this dish feels timeless, practical, and deeply satisfying. Whether you cook it for a quiet night in or prep it ahead for the week, this hotpot deserves a regular place in your meal rotation.

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Frequently Asked Questions

Can I use a different type of lentil?

Red lentils work best because they cook quickly and soften into the sauce, but you can use brown or green lentils if you allow extra simmering time and add more liquid as needed.

Is this recipe suitable for meal prep?

Yes, this hotpot holds its texture and flavor very well, making it a great option for preparing ahead and reheating throughout the week without losing quality.

Can I make this dish gluten free?

This recipe is naturally gluten free as long as you use gluten-free vegetable stock and tamari, so always check labels if cooking for dietary needs.