Name: Easy Vegan Lentil Hotpot with Crispy Potato Topping Recipe
Prep time: 10 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Cuisine: British
Ingredients: 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; 1 vegetable stock cube + 400 ml water (divided); 2 tbsp tomato puree; 1 tbsp tamari sauce; 2 bay leaves; 1 tsp mixed herbs; 1 tsp rosemary; 1 tsp oregano; Salt and pepper, to taste; 2-3 large baking potatoes, peeled and thinly sliced (about >0.5cm thickness); Olive oil for drizzling; Black pepper, to taste; Thyme, to taste

Jump to Recipe

If you’re longing for a warm, comforting dish that effortlessly combines wholesome ingredients with a crispy, golden finish, this Easy Vegan Lentil Hotpot with Crispy Potato Topping Recipe is exactly what you need. It’s a friendly take on a classic British hotpot, swapping heavy meats for hearty red lentils and fragrant herbs, all held together under a blanket of perfectly crunchy, thinly sliced potatoes. Whether you’re a seasoned vegan or just looking for a satisfying meal that’s both nutritious and indulgent, this hotpot will quickly become a family favorite.

The image shows a round cast iron pan with a layered potato dish. The top layer has thin, golden-brown potato slices arranged in a circular pattern, slightly overlapping each other and sprinkled with green herbs. Below the potato layer, you can see a reddish-orange filling with a grainy texture, likely a lentil or vegetable mixture. A portion of the dish is scooped out with a spoon, revealing the layers clearly. The pan is placed on a wooden board with a gray cloth partly under it, and some green leaves hang above in the background on a white marbled surface. The overall look is warm and inviting, with a home-cooked feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Don’t let the simplicity of these ingredients fool you—each one is thoughtfully chosen to create layers of rich, hearty flavor and textural contrast. These basics come together to form a deeply satisfying dish with a gorgeous medley of textures and colors.

2 tbsp olive oil: Provides a smooth base for sautéing and adds a subtle fruity richness.
1 white onion: Adds sweetness and depth, softening to create a flavorful foundation.
2 medium-large carrots: Brings natural sweetness and a satisfying bite to the filling.
2 cloves of garlic: Infuses the dish with an aromatic warmth that enhances every bite.
250 g dried red lentils: The star protein that becomes wonderfully soft and creamy as it cooks.
1 tbsp corn flour: Helps thicken the sauce for that perfect, hearty consistency.
1 tin of chopped tomatoes: Adds acidity and rich tomato flavor, balancing the earthiness of the lentils.
1 vegetable stock cube + 400 ml water: Creates a savory, uplifting base for all the ingredients to meld together.
2 tbsp tomato puree: Intensifies the tomato flavor and deepens the sauce’s color.
1 tbsp tamari sauce: Adds an umami punch and subtle saltiness without overpowering the dish.
2 bay leaves: Impart gentle herbal notes that elevate the overall complexity.
1 tsp mixed herbs: Offers a blend of earthy flavors to complement the lentils.
1 tsp rosemary: Distinctly aromatic, enhancing the rustic character of the hotpot.
1 tsp oregano: Adds a mildly peppery and slightly sweet fragrance.
Salt and pepper: Essential seasoning to bring all flavors into harmony.
2-3 large baking potatoes, peeled and thinly sliced: The crispy, golden topping that turns this hotpot into pure comfort food.

How to Make Easy Vegan Lentil Hotpot with Crispy Potato Topping Recipe

Step 1: Preparing the Vegetables

First things first, preheat your oven to 180 degrees C (350 degrees F). While the oven is warming up, finely dice the onion and carrots—these will add a wonderful sweetness and texture to your hotpot. Toss them into a skillet with olive oil and sauté over medium heat until softened, about 4 to 5 minutes. This step builds that aromatic, flavorful base you’ll love.

Step 2: Adding Garlic and Thickener

Once your veggies are gently softened, add the minced garlic and cook it for a further 1 to 2 minutes until fragrant, but watch carefully so it doesn’t burn. Sprinkle in the corn flour next; it’s a small but mighty ingredient helping to thicken that lovely sauce you’re about to build.

Step 3: Building the Lentil Sauce

Now comes the heart of the dish. Stir in your dried red lentils along with tomato puree, tamari sauce, chopped tomatoes, herbs, and half your vegetable stock. Mix everything well and bring the pan to a boil, before turning the heat right down to a gentle simmer. Let everything bubble away for about 15 minutes, stirring occasionally and adding more stock if it looks too thick. When the lentils have softened and the sauce feels nicely thick, it’s ready to go!

Step 4: Preparing the Crispy Potato Topping

While the lentils are simmering, peel and thinly slice your baking potatoes (aim for slices less than half a centimeter thick). You want those slices to cook evenly and develop a beautiful crisp top once baked.

Step 5: Assembling and Baking

Transfer your lentil filling into a baking dish, smoothing the surface so it’s even. Start placing the potato slices on top in a slightly overlapping pattern—think of shingles on a roof—to ensure no gaps show. Drizzle a little olive oil over the potatoes, then sprinkle some black pepper and thyme for extra flavor. Cover the dish with foil and bake for 30 minutes, which will help the potatoes cook through. Then, remove the foil and bake for another 20 minutes until the topping is beautifully golden and irresistibly crispy.

Step 6: Serving It Up

The final stretch! Once the potato topping is golden and crisp, pull your delicious hotpot from the oven and prepare for the best moment—serving it immediately while everything is warm, aromatic, and inviting.

How to Serve Easy Vegan Lentil Hotpot with Crispy Potato Topping Recipe

Easy Vegan Lentil Hotpot with Crispy Potato Topping Recipe - Recipe Image

Garnishes

Fresh herbs like chopped parsley or thyme sprinkled generously over the top just before serving add a burst of fresh color and flavor that uplifts this hearty dish beautifully. A light drizzle of olive oil or a sprinkle of freshly cracked black pepper can also make the dish pop on the plate.

Side Dishes

This vegan lentil hotpot pairs wonderfully with a crisp green salad dressed in a tangy vinaigrette to cut through the richness. Alternatively, some crusty bread is perfect for mopping up any leftover sauce, turning every bite into a cozy, comforting experience.

Creative Ways to Present

For a fun twist, serve individual portions in small ramekins or cast-iron skillets straight from the oven. This adds a rustic, charming vibe that’s perfect for dinner parties or family meals where presentation makes all the difference.

Make Ahead and Storage

Storing Leftovers

This hotpot keeps beautifully in the fridge for 3 to 5 days if you store it in an airtight container. The flavors actually deepen overnight, so leftovers are even more delicious the next day!

Freezing

If you want to save some for another time, this recipe freezes wonderfully. Just tightly cover the dish with foil before popping it in the freezer. To reheat, make sure you allow it to defrost fully in the fridge overnight for the best results.

Reheating

Reheat your leftovers in the oven at 180 degrees C (350 degrees F), covered initially to warm through, then uncovered to let the topping regain its crispiness. This way, you’ll enjoy that same delightful texture as when freshly baked.

FAQs

Can I use different types of lentils for this hotpot?

While red lentils cook faster and create a creamy texture perfect for this hotpot, you can try green or brown lentils too, but they will take longer to cook and hold their shape more, so adjust your simmering time accordingly.

Is it necessary to peel the potatoes for the topping?

Peeling the potatoes ensures a smoother, more uniform crispiness and a visually appealing golden topping, but you can leave the skins on if you prefer a bit more texture and added nutrients.

Can I make this recipe gluten-free?

Absolutely! Just ensure your tamari sauce is gluten-free and use a gluten-free corn flour or thickener substitute if needed, and your Easy Vegan Lentil Hotpot with Crispy Potato Topping Recipe will remain safe and delicious for gluten-sensitive diets.

What if I don’t have tamari sauce—what can I use instead?

You can substitute tamari with soy sauce, making sure to pick a variety that fits your dietary preferences. For a lower sodium option, use reduced salt soy sauce or coconut aminos.

How can I tell when the lentils are properly cooked?

The lentils should be soft and beginning to break down, creating a thick and hearty sauce consistency. If they’re still tough or the sauce is too runny, keep simmering gently while stirring and adding stock as necessary.

Final Thoughts

I cannot recommend this Easy Vegan Lentil Hotpot with Crispy Potato Topping Recipe enough for anyone craving a cozy, nutritious meal that feels like a big warm hug on a plate. It’s straightforward to prepare, packed with wholesome ingredients, and topped with that irresistible crispy potato layer that brings everything together perfectly. Whether it’s a regular weeknight or a special gathering, this hotpot will win hearts and satisfy appetites time and again—give it a try, and it might just become your go-to comfort food!