Description
Easy Vegan Hotpot made with lentils and topped with crispy potatoes is a hearty, wholesome plant-based comfort food dinner.
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 180°C or 350°F.
- Sauté onion and carrots in olive oil until softened.
- Add garlic and cook briefly, then stir in corn flour.
- Add herbs, tomato purée, tamari, lentils, tomatoes, and stock.
- Simmer until lentils are tender and sauce thickens.
- Transfer lentil mixture to a baking dish.
- Layer sliced potatoes on top and season.
- Cover with foil and bake for 30 minutes.
- Uncover and bake for 20 minutes until golden.
- Serve hot.
Notes
- Lentils should be soft and slightly broken down.
- Cover potatoes with foil if browning too quickly.
- Keeps well refrigerated for up to five days.
- Suitable for freezing once fully cooled.
- Prep Time: 10 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dinner
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 portion
- Calories: 395
- Sugar: 7g
- Sodium: 698mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 13g
- Protein: 13g
- Cholesterol: 0mg