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Easy Vegan Lentil Hotpot with Crispy Potato Topping Recipe

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★★★★★

4.4 from 280 reviews

This Easy Vegan Hotpot with Lentils is a comforting and hearty dish perfect for a cozy meal. Packed with flavorful lentils, fresh vegetables, and aromatic herbs, it’s topped with thinly sliced baked potatoes for a crispy finish. This plant-based recipe is nutritious, satisfying, and simple to prepare.

Ingredients

Scale

Vegetables and Aromatics

  • 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)

Legumes and Grains

  • 250 g dried red lentils

Liquids and Sauces

  • 1 tin (400 g) chopped tomatoes
  • 2 tbsp tomato puree
  • 1 tbsp tamari sauce
  • 400 ml water

Oils and Thickening Agents

  • 2 tbsp olive oil (plus extra for drizzling)
  • 1 tbsp corn flour

Herbs, Spices, and Seasonings

  • 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

Instructions

  1. Preheat Oven: Preheat your oven to 180°C (350°F) to prepare for baking the hotpot.
  2. Sauté Vegetables: Dice the onion and carrots, then heat the olive oil in a skillet or pan over medium heat. Add the diced onion and carrots and sauté for 4-5 minutes until they soften.
  3. Add Garlic and Corn Flour: Stir in the minced garlic and continue cooking for 1-2 minutes. Sprinkle the corn flour over the mixture and stir well to combine, which will help thicken the sauce later.
  4. Cook Lentil Sauce: Add the mixed herbs, rosemary, oregano, tomato puree, tamari sauce, dried red lentils, chopped tomatoes, bay leaves, and half of the vegetable stock (water mixed with stock cube) into the pan. Stir everything together and bring it to a boil. Then reduce the heat to a simmer and let it cook for 15 minutes, adding more stock if necessary. The sauce should thicken, and lentils should be tender. Remove from heat once cooked.
  5. Prepare Potatoes: While the lentil sauce simmers, peel and thinly slice the baking potatoes into discs about 0.5 cm thick.
  6. Assemble Hotpot: Transfer the lentil sauce into a baking dish if not already using an oven-safe pan. Level the sauce with a spoon. Arrange the potato slices on top in a slightly overlapping pattern to cover the surface evenly without major gaps.
  7. Season Topping: Drizzle the potato layer with a little olive oil, sprinkle with black pepper and thyme to add flavor.
  8. Cover and Bake: Cover the baking dish or skillet with foil and bake in the preheated oven for 30 minutes.
  9. Finish Baking: Remove the foil and bake for an additional 20 minutes until the potato topping is golden brown and crispy.
  10. Serve: Remove from the oven and serve the hotpot immediately while warm and comforting.

Notes

  • You can adjust the thickness of the lentil sauce by adding more or less vegetable stock as it simmers.
  • For extra crispiness, you can broil the potato topping for 2-3 minutes at the end, watching carefully to avoid burning.
  • Use tamari sauce instead of soy sauce to keep the recipe gluten-free.
  • Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
  • Feel free to swap baking potatoes for sweet potatoes for a different flavor and added nutrients.

Keywords: vegan hotpot, lentil hotpot, plant-based casserole, baked potato topping, easy vegan dinner

Find it online: https://heutigemahlzeiten.com/easy-vegan-lentil-hotpot-with-crispy-potato-topping-recipe/