Why You’ll Love This Recipe
This vegan Lentil Potato Hotpot is the ultimate comfort food, offering the rich, hearty flavors of a traditional British hotpot without any meat or dairy. The lentils create a flavorful, thick base, while the crispy potato topping adds a satisfying crunch. It’s easy to make, naturally gluten-free, and full of wholesome ingredients, making it a great weeknight dinner or meal prep option.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
- 1 white onion
- 2 carrots
- 2 cloves garlic
- 1 cup red lentils
- 1 can chopped tomatoes
- 1 tablespoon tomato puree
- 1 tablespoon tamari sauce
- 1 vegetable stock cube
- 2 teaspoon mixed dried herbs (e.g., thyme, rosemary, oregano)
- Salt and pepper to taste
- 1 tablespoon corn flour (or plain flour for non-gluten-free version)
- 4-5 medium potatoes
Directions
- In a large skillet or pan, sauté diced onions and carrots for about 4-5 minutes until softened. Add minced garlic and cook for another minute.
- Stir in tomato puree, tamari sauce, mixed herbs, vegetable stock, and chopped tomatoes. Add the rinsed red lentils and bring the mixture to a boil.
- Lower the heat and simmer for 15-20 minutes, stirring occasionally. Add more water if necessary to keep the sauce thick but not dry.
- While the lentil sauce is simmering, peel and thinly slice the potatoes. Layer them on top of the simmering lentil mixture.
- Cover the pan and transfer it to a preheated oven at 400°F (200°C). Bake for 25-30 minutes until the potatoes are golden and crispy.
Servings and timing
- Servings: This recipe serves 4 people.
- Time: Prep time: 15 minutes, Cook time: 45 minutes
Variations
- Shepherd’s Pie Style: Swap the potato slices for mashed potatoes for a classic shepherd's pie version.
- Add More Veggies: Include mushrooms, parsnips, or celery for added flavor and nutrition.
- Spicy Kick: Add a splash of red wine to deepen the flavor, or sprinkle some chili flakes for heat.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in the microwave or on the stove, adding a little vegetable broth if the sauce has thickened too much.
FAQs
Can I use other types of lentils?
Yes, green lentils can be used, but they take longer to cook and don’t break down into a sauce as much as red lentils.
Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free if you use corn flour instead of regular flour.
How can I make this spicier?
You can add chili flakes, hot sauce, or a splash of red wine to give it a spicy kick.
Can I freeze this hotpot?
Yes, this hotpot freezes well. Store it in a sealed container for up to 1 month. Reheat before serving.
What can I serve with this dish?
This hotpot pairs wonderfully with roasted vegetables, a simple salad, or crusty bread.
How can I make this a one-pot meal?
Use a large cast iron skillet to cook the lentils and assemble the dish, then transfer it to the oven.
Can I add vegan cheese on top?
Feel free to sprinkle some vegan cheese on top before baking for a cheesy finish.
What kind of potatoes should I use?
Use waxy potatoes for the best texture, as they hold their shape when baked.
How do I ensure the potato slices cook evenly?
Slice the potatoes as evenly as possible and consider using a mandolin for uniform thickness.
Can I make this ahead of time?
Yes, prepare it the night before and store it in the fridge. Just bake before serving.
Conclusion
This vegan Lentil Potato Hotpot is a wholesome, comforting dish that’s perfect for any season. With its rich lentil filling and crispy potato topping, it’s a satisfying, plant-based alternative to the classic British hotpot. Enjoy it on cozy evenings or serve it to family and friends for a hearty, delicious meal.
Easy Vegan Hotpot with Lentils
- Total Time: 1 hour
- Yield: 4 Servings
- Diet: Gluten Free
Description
This hearty, vegan Lentil Potato Hotpot is a comforting, plant-based twist on a classic British dish. Filled with protein-packed red lentils and topped with golden, crispy potatoes, this vegan hotpot offers a satisfying, nutritious meal that’s perfect for any occasion. Naturally gluten-free and full of wholesome vegetables, it’s ideal for a cozy dinner or meal prep. Easy to make and full of flavor, this dish will be loved by the whole family.
Ingredients
- 1 white onion, diced
- 2 carrots, peeled and diced
- 2 cloves garlic, minced
- 1 cup red lentils, rinsed
- 1 can chopped tomatoes
- 1 tbsp tomato puree
- 1 tbsp tamari sauce (or soy sauce)
- 1 vegetable stock cube
- 2 tsp mixed dried herbs (e.g., thyme, rosemary, oregano)
- Salt and pepper to taste
- 1 tbsp corn flour (or plain flour for non-gluten-free version)
- 4-5 medium potatoes, peeled and thinly sliced
Instructions
- In a large skillet or pan, sauté the diced onions and carrots for 4-5 minutes until softened. Add the minced garlic and cook for another minute.
- Stir in the tomato puree, tamari sauce, mixed herbs, vegetable stock, and chopped tomatoes. Add the rinsed red lentils and bring the mixture to a boil.
- Lower the heat and simmer for 15-20 minutes, stirring occasionally. Add more water if needed to maintain a thick but not dry sauce.
- While the lentil mixture simmers, peel and thinly slice the potatoes. Layer them on top of the simmering lentil mixture.
- Cover the pan and transfer it to a preheated oven at 400°F (200°C). Bake for 25-30 minutes until the potatoes are golden and crispy.
Notes
- Shepherd’s Pie Style: Swap the potato slices for mashed potatoes for a comforting shepherd’s pie version.
- Add More Veggies: For extra flavor and nutrition, add mushrooms, parsnips, or celery to the lentil mixture.
- Spicy Kick: Add chili flakes or hot sauce to spice things up.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
