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Easy Vegan Lentil Hotpot with Crispy Potato Topping Recipe

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4.3 from 5 reviews

A comforting and hearty vegan hotpot featuring red lentils cooked in a savory tomato and herb sauce, topped with thinly sliced baking potatoes baked until golden and crispy. This easy recipe uses simple ingredients and is perfect for a wholesome, plant-based family meal.

Ingredients

Base and Sauce

  • 2 tablespoons olive oil
  • 1 white onion, diced
  • 2 medium-large carrots, diced
  • 2 cloves garlic, minced
  • 250 g dried red lentils
  • 1 tablespoon corn flour
  • 1 tin chopped tomatoes (about 400 g)
  • 1 vegetable stock cube + 400 ml water
  • 2 tablespoons tomato puree
  • 1 tablespoon tamari sauce
  • 2 bay leaves
  • 1 teaspoon mixed herbs
  • 1 teaspoon rosemary
  • 1 teaspoon oregano
  • Salt and pepper to taste

Potato Topping

  • 2-3 large baking potatoes, peeled and sliced thinly (about 0.5 cm thick)
  • Olive oil for drizzling
  • Black pepper to taste
  • Thyme (fresh or dried) to sprinkle

Instructions

  1. Preheat the oven: Set your oven to 180°C (350°F) to prepare for baking the hotpot later.
  2. Sauté vegetables: Heat olive oil in a skillet or pan over medium heat. Add diced onion and carrot and sauté for 4-5 minutes until softened.
  3. Add garlic and corn flour: Stir in minced garlic and cook for 1-2 minutes, then sprinkle the corn flour over the mixture to help thicken the sauce.
  4. Cook lentil sauce: Add the herbs (bay leaves, mixed herbs, rosemary, oregano), tomato puree, tamari sauce, red lentils, chopped tomatoes, and half of the prepared vegetable stock to the pan. Mix well and bring to a boil. Reduce heat to a simmer and cook for 15 minutes, adding more stock as needed, until the lentils are cooked through and the sauce has thickened. Remove from heat.
  5. Prepare potatoes: While the lentil sauce simmers, peel and thinly slice the baking potatoes to about 0.5 cm thickness.
  6. Assemble hotpot: Transfer the lentil mixture into a baking dish if it is not already in an oven-safe pan. Spread evenly and level the surface with a spoon.
  7. Layer potatoes: Arrange the sliced potatoes in a slightly overlapping pattern over the lentil sauce, covering it completely without large gaps.
  8. Season and cover: Drizzle the potatoes with a little olive oil, sprinkle with black pepper and thyme, then cover the dish with foil.
  9. Bake covered: Place the hotpot in the preheated oven and bake covered for 30 minutes to allow the potatoes to cook through.
  10. Bake uncovered: Remove the foil and bake for an additional 20 minutes until the potato topping is golden brown and crispy.
  11. Serve: Remove from the oven and serve the hotpot immediately for a warm, hearty meal.

Notes

  • The tamari sauce adds a rich umami flavor and is a gluten-free alternative to soy sauce; you can substitute with regular soy sauce if desired.
  • Make sure to slice the potatoes thinly and uniformly to ensure even cooking.
  • Add additional vegetable stock as needed while simmering the lentil sauce to prevent it from drying out.
  • This hotpot can be prepared ahead and reheated gently in the oven.
  • For extra flavor, garnish with fresh herbs like parsley or chives before serving.
  • If you prefer a less thick sauce, reduce the corn flour or omit it.

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