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
