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
Scale
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.
