Easy Vegan Lentil Hotpot with Crispy Potato Topping Recipe
This easy vegan hotpot with lentils is a wholesome and hearty plant-based twist on the classic British hotpot. Featuring a rich lentil and vegetable filling topped with crispy, golden-baked potatoes, this comforting dish is perfect for cozy weeknight dinners and serves 4 people.
- Prep Time: 10 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 20 minutes
- Yield: 4 portions 1x
- Category: Main Dish
- Method: Baking
- Cuisine: British
- Diet: Vegan
Ingredients
Scale
Lentil Filling
- 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
Potato Topping
- 2–3 large baking potatoes, peeled and thinly sliced (about >0.5cm thickness)
- Olive oil for drizzling
- Black pepper, to taste
- Thyme, to taste
Instructions
- Preheat oven: Preheat your oven to 180°C (350°F) to prepare for baking the hotpot.
- Sauté vegetables: Heat olive oil in a skillet or pan over medium heat. Add diced onion and carrots and sauté for 4-5 minutes until softened.
- Add garlic and corn flour: Stir in minced garlic and cook for an additional 1-2 minutes, then sprinkle in the corn flour to help thicken the sauce.
- Add herbs, sauces, lentils, and tomatoes: Mix in bay leaves, mixed herbs, rosemary, oregano, tomato puree, tamari sauce, dried red lentils, chopped tomatoes, and half of the vegetable stock. Bring to a boil, then reduce the heat to a simmer and cook for 15 minutes, adding more stock as needed. Remove from heat when lentils are tender and sauce has thickened.
- Prepare potatoes: While the lentil filling simmers, peel and thinly slice the baking potatoes.
- Assemble hotpot: Transfer the lentil filling into a baking dish if not already using one. Level the sauce evenly and arrange the sliced potatoes in a slightly overlapping pattern over the filling, ensuring no large gaps.
- Season potatoes: Drizzle the arranged potatoes with olive oil, sprinkle black pepper and thyme over the top.
- Cover and bake: Cover the dish or skillet tightly with foil and bake in the preheated oven for 30 minutes.
- Crisp the potato topping: Remove the foil and continue baking for another 20 minutes until the potatoes are golden brown and crispy on top.
- Serve: Remove from the oven and serve the hotpot immediately for a warm, comforting meal.
Notes
- The lentil sauce is ready when the lentils are soft and beginning to break down, creating a thick consistency.
- If the potatoes brown too quickly but are not fully cooked, re-cover the dish with foil and continue baking until tender.
- This dish keeps well in the fridge for 3-5 days and can be made ahead of time. Reheat after covering with foil for best results.
- The hotpot freezes well; cover tightly with foil before freezing. Fully defrost before reheating.
Keywords: vegan hotpot, lentil hotpot, plant-based dinner, gluten-free hotpot, vegan British cuisine, healthy lentil recipe, easy weeknight dinner