Name: Easy Vegan Lentil Hotpot with Crispy Potato Topping Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Vegan
Ingredients: 1 white onion, diced; 2 medium-large carrots, diced; 2 cloves of garlic, minced; 2-3 large baking potatoes, peeled and sliced thinly into discs (about 0.5cm thick); 250 g dried red lentils; 1 tin (400 g) chopped tomatoes; 2 tbsp tomato puree; 1 tbsp tamari sauce; 400 ml water; 2 tbsp olive oil (plus extra for drizzling); 1 tbsp corn flour; 1 vegetable stock cube; 2 bay leaves; 1 tsp mixed herbs; 1 tsp rosemary; 1 tsp oregano; Salt and black pepper, to taste; Thyme, for drizzling on potatoes

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Introduction

This Easy Vegan Hotpot with Lentils is a comforting, hearty dish perfect for cozy dinners. Packed with tender vegetables, flavorful herbs, and a crispy potato topping, it’s both nutritious and satisfying. Plus, it’s simple to make and fully plant-based.

A round black cast iron skillet holds a single layer of thinly sliced golden potato rounds arranged in overlapping circles, creating a flower-like pattern with about two full layers visible, each slice showing a crispy golden edge and specks of green herbs sprinkled evenly on top. The skillet rests on a gray cloth, and the scene is set against a white marbled surface. Garnish bits of fresh parsley are scattered lightly over the potatoes. In the background, there is a glimpse of a white bowl with a creamy yellow sauce and a small sprig of parsley on the surface nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp olive oil
1 white onion
2 medium-large carrots
2 cloves of garlic
250 g dried red lentils
1 tbsp corn flour
1 tin of chopped tomatoes
1 vegetable stock cube + 400 ml water
2 tbsp tomato puree
1 tbsp tamari sauce
2 bay leaves
1 tsp mixed herbs
1 tsp rosemary
1 tsp oregano
Salt and pepper
2-3 large baking potatoes, peeled and sliced thinly into discs

Instructions

Step 1: Preheat the oven to 180 degrees C (350 degrees F).
Step 2: Dice the onion and carrots, then heat the olive oil in a skillet or pan. Add the onion and carrot and sauté for 4-5 minutes until softened.
Step 3: Add the minced garlic and cook for another 1-2 minutes. Stir in the corn flour to combine well.
Step 4: Add the herbs and spices, tomato puree, tamari sauce, red lentils, chopped tomatoes, and half the vegetable stock to the pan. Mix thoroughly and bring to a boil.
Step 5: Reduce the heat to a simmer and cook for 15 minutes, stirring occasionally and adding more stock as needed. Remove from heat once the lentils are cooked and the sauce has thickened.
Step 6: While the sauce simmers, peel and slice the potatoes very thinly (about 0.5 cm thick).
Step 7: Transfer the lentil sauce to a baking dish or keep it in your skillet if ovenproof, spreading it evenly.
Step 8: Arrange the sliced potatoes in a slightly overlapping pattern over the lentil sauce, covering the surface without major gaps.
Step 9: Drizzle the potatoes with a little olive oil, sprinkle with black pepper and thyme, then cover the dish with foil.
Step 10: Bake in the oven for 30 minutes. Remove the foil and bake for an additional 20 minutes until the potato topping is golden and crispy.
Step 11: Serve immediately while hot and enjoy your delicious vegan hotpot.

Tips & Variations

For extra flavor, add a splash of smoked paprika or chili flakes to the sauce.
Use sweet potatoes instead of baking potatoes for a slightly sweeter topping.
If you prefer a creamier texture, stir in coconut milk or a splash of plant-based cream before baking.
Leftover hotpot can be topped with vegan cheese and grilled for a different twist.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover and warm in the oven at 160 degrees C (320 degrees F) until heated through, or microwave in short bursts, stirring occasionally. The potato topping may lose some crispness upon reheating.

How to Serve

The image shows a close-up of a spoon holding a layered dish with a golden-brown potato slice on top. This top layer is thin, slightly crispy, and sprinkled with small green herbs and tiny orange bits. Below this layer, there is a visible rich orange filling with a crumbly texture. The dish is served in a black pan, where the potato slices are arranged in a circular pattern, each browned and seasoned, forming multiple overlapping layers. The background surface is a white marbled texture with a soft gray cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils for this hotpot?

Red lentils work best as they cook quickly and break down to create a thick sauce, but you can substitute with brown or green lentils if soaked and cooked longer. Adjust cooking times accordingly.

Is this hotpot gluten-free?

Yes, this recipe is naturally gluten-free as long as you use gluten-free tamari sauce instead of soy sauce.