If you are looking for a heartwarming, nutritious, and absolutely delicious meal that effortlessly caters to plant-based eaters and comfort food lovers alike, this Easy Vegan Lentil Hotpot Recipe is exactly what you need. Combining tender red lentils, rich tomato flavors, and golden baking potatoes, it’s a dish that feels like a warm hug on a plate. Whether it’s a cozy weeknight dinner or a meal to impress friends with wholesome goodness, this recipe brings together simple ingredients in a way that’s both satisfying and bursting with character.
Ingredients You’ll Need
To make this Easy Vegan Lentil Hotpot Recipe shine, the ingredients are straightforward but packed with flavor and texture. Each component works in harmony, from the soft lentils providing protein to the potatoes adding that irresistible golden crust on top.
- 2 tbsp olive oil: A heart-healthy fat that helps soften the veggies and adds a lovely richness.
- 1 white onion: Brings sweetness and depth once sautéed to perfection.
- 2 medium-large carrots: For natural sweetness and a gentle crunch that balances the soft lentils.
- 2 cloves garlic: Adds that unmistakable aroma and zing that lifts the entire dish.
- 250 g dried red lentils: The protein-packed base that turns this hotpot into a filling meal.
- 1 tbsp corn flour: Helps thicken the sauce so every bite is sumptuous and smooth.
- 1 tin chopped tomatoes: Offers acidity and a vibrant tomatoey flavor that ties everything together.
- 1 vegetable stock cube + 400 ml water: The savory liquid foundation enriching the lentils and veggies.
- 2 tbsp tomato puree: Concentrated tomato flavor for a deeper, robust taste.
- 1 tbsp tamari sauce: Adds umami and a subtle salty tang, perfect for rounding out flavors.
- 2 bay leaves: A fragrant touch of earthiness that infuses the hotpot as it simmers.
- 2-3 large baking potatoes: Thinly sliced for a crispy, golden topping that seals in moisture.
How to Make Easy Vegan Lentil Hotpot Recipe
Step 1: Prepare the Oven and Veggies
Start by preheating your oven to 180 degrees Celsius (350 degrees Fahrenheit). This ensures it’s perfectly hot when you’re ready to bake. Meanwhile, dice the onion and carrots – these are the flavor heroes that need a little tender loving heat to release their sweetness.
Step 2: Sauté the Base
In a large pan, heat your olive oil and gently sauté the diced onions and carrots for about 4 to 5 minutes until they become soft and fragrant. This lazy sizzle is where your Easy Vegan Lentil Hotpot Recipe’s savory magic begins to build.
Step 3: Add Garlic and Corn Flour
Next, toss in the minced garlic and corn flour. Cook and stir for an additional minute to let the garlic bloom and the corn flour start thickening the mix. This step is subtle but crucial for that luscious texture later on.
Step 4: Incorporate Lentils and Tomatoes
Now it’s time to add the dried red lentils, chopped tomatoes, tomato puree, tamari sauce, and half of the vegetable stock. Don’t forget the bay leaves here—they bring an aromatic depth that’s easy to overlook but impossible to forget once baked. Bring everything to a boil, then lower the heat and allow it to simmer gently for 15 minutes. The lentils will absorb all those beautiful flavors as the sauce thickens.
Step 5: Slice Potatoes
While the lentil mixture simmers, peel your baking potatoes and slice them thinly. Thin slices will cook through evenly and crisp up nicely in the oven, creating the irresistible topping this hotpot deserves.
Step 6: Assemble and Bake
Transfer the hot lentil mixture into a baking dish, spreading it out evenly. Layer the thin potato slices on top, then drizzle with a little more olive oil and season well with salt and pepper. Cover the dish with foil to keep everything moist for 30 minutes. After that time, remove the foil and bake uncovered for another 20 minutes until the potatoes turn a beautiful golden brown.
How to Serve Easy Vegan Lentil Hotpot Recipe
Garnishes
Adding fresh herbs like chopped parsley or thyme on top after baking adds a bright pop of color and freshness that balances the hearty hotpot. A sprinkle of crushed chili flakes can also bring a fun kick if you like a bit of spice.
Side Dishes
This hotpot pairs wonderfully with a fresh green salad dressed in a light vinaigrette to cut through the richness. Crusty bread or warm naan make perfect companions too, soaking up every last bit of the thick lentil sauce.
Creative Ways to Present
Try serving individual portions in small ramekins with a sprinkle of toasted pine nuts or crispy fried onions on top for extra texture and a restaurant-worthy finish. Adding a swirl of vegan yogurt or coconut cream can offer a creamy contrast and beautiful presentation.
Make Ahead and Storage
Storing Leftovers
Leftover Easy Vegan Lentil Hotpot Recipe keeps beautifully in the fridge for up to 4 days. Place in an airtight container to preserve the flavors and moisture, making it an ideal meal prep option or easy the next-day dinner.
Freezing
If you want to save this hotpot for longer, freeze it in portions. Wrap well to prevent ice crystals and store for up to 3 months. Potatoes may change texture slightly, but reheating gently helps bring it back to life.
Reheating
Reheat leftovers on the stovetop over low heat, stirring occasionally until warmed through. Alternatively, the oven works great to crisp up the potato topping again just like fresh, keeping that delightful texture intact.
FAQs
Can I use other lentils in this Easy Vegan Lentil Hotpot Recipe?
While red lentils cook faster and soften well, you can substitute with brown or green lentils, though cooking times will need to be extended as they take longer to cook through.
Is this recipe gluten-free?
Yes! As long as you ensure the tamari sauce you use is gluten-free, this dish is naturally free from gluten, making it a great option for those with sensitivities.
Can I make this recipe in advance?
Absolutely! This hotpot actually tastes great the next day when the flavors have mingled even more. It’s perfect for preparing ahead of time and simply reheating when hungry.
What can I use instead of tamari sauce?
If you don’t have tamari, using soy sauce is an easy substitute, but keep in mind soy sauce usually contains gluten, so adjust according to your dietary needs.
How can I make the potato topping extra crispy?
Make sure you slice potatoes thinly and drizzle a good amount of olive oil over them before baking. Also, baking uncovered for the final 20 minutes really helps achieve that golden, crispy finish.
Final Thoughts
This Easy Vegan Lentil Hotpot Recipe is one of those comforting meals that feels like a special occasion but comes together with surprisingly simple ingredients and steps. It’s nourishing, filling, and packed with flavor—a true winner for anyone looking to enjoy wholesome, plant-based cooking. Trust me, once you try this recipe, it might just become your go-to comfort food that you find yourself making again and again.
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Easy Vegan Lentil Hotpot Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: Vegan, British-inspired
- Diet: Vegan
Description
A hearty and wholesome Easy Vegan Hotpot featuring red lentils and layered baking potatoes, simmered with tomatoes and herbs, then baked to golden perfection. This comforting dish is perfect for a nutritious and satisfying vegan meal.
Ingredients
Hotpot Base
- 2 tbsp olive oil
- 1 white onion, diced
- 2 medium-large carrots, diced
- 2 cloves garlic, minced
- 250 g dried red lentils
- 1 tbsp corn flour
- 1 tin chopped tomatoes (400 g)
- 1 vegetable stock cube
- 400 ml water
- 2 tbsp tomato puree
- 1 tbsp tamari sauce
- 2 bay leaves
Topping
- 2–3 large baking potatoes, peeled and thinly sliced
- Olive oil for drizzling
- Salt and pepper for seasoning
Instructions
- Preheat Oven: Preheat your oven to 180 degrees C (350 degrees F) to prepare for baking the hotpot later on.
- Sauté Vegetables: In a pan, heat olive oil over medium heat, then add diced onions and carrots. Cook for about 4-5 minutes until the vegetables are softened and fragrant.
- Add Garlic and Corn Flour: Stir in minced garlic and corn flour, cooking for an additional minute to incorporate and slightly cook the flour for thickening.
- Combine Base Ingredients: Add the bay leaves, tomato puree, dried red lentils, chopped tomatoes, tamari sauce, and half of the vegetable stock (dissolve stock cube in water beforehand). Bring the mixture to a boil, then reduce to a simmer and cook for 15 minutes to allow the lentils to soften and flavors to meld.
- Prepare Potatoes: While the lentil mixture simmers, peel the baking potatoes and slice them thinly to ensure even cooking and layering.
- Assemble Hotpot: Transfer the cooked lentil mixture into a baking dish, spreading it evenly. Layer the thinly sliced potatoes over the top, covering the lentil base completely.
- Season and Cover: Drizzle olive oil over the layered potatoes and season with salt and pepper. Cover the baking dish with foil to keep moisture in during the initial baking phase.
- Bake Covered: Place the covered dish in the preheated oven and bake for 30 minutes, allowing the potatoes to cook through and steam.
- Uncover and Finish Baking: Remove the foil and continue baking for an additional 20 minutes until the potatoes are golden brown and slightly crispy on top.
- Serve: Remove from oven, let it cool slightly, then serve this delicious vegan hotpot warm for a comforting meal.
Notes
- You can use sweet potatoes instead of baking potatoes for a different flavor profile.
- Adjust the seasoning to taste—add herbs like thyme or rosemary for extra aroma.
- To make it spicier, add chili flakes or smoked paprika along with the tomato puree.
- This hotpot stores well in the fridge and tastes even better the next day.
- Ensure the potatoes are sliced thinly for uniform cooking within the baking time.
