Easy Vegan Hotpot with Lentils

Looking for a delicious and fulfilling meal that can be whipped up in no time? Easy Vegan Hotpot with Lentils is the answer to your weeknight cooking challenges. Whether you’re a busy mom, a working professional, or just someone who wants to put a wholesome meal on the table without straining yourself, this dish has you covered.

This vibrant hotpot brings together soft, hearty red lentils, tender vegetables, and flavorful herbs, creating a dish rich in texture and taste. The warm, inviting aroma of garlic and herbs fills your kitchen, making it the perfect comfort food. It’s not just a meal; it’s an experience that fills your home with a sense of coziness and satisfaction.

The beauty of this recipe lies in its simplicity. It’s quick to prepare, ideal for meal prep, and uses everyday ingredients that you might already have in your pantry. Plus, it’s completely plant-based, making it a wonderful choice for anyone looking to enjoy nutritious meals without animal products.

Why You’ll Love This Recipe

• Benefit 1: Ready in about 30 minutes
• Benefit 2: Made with pantry staples
• Benefit 3: Perfect for weekly meal prep
• Benefit 4: Naturally vegan and gluten-free

Ingredients for Easy Vegan Hotpot with Lentils

• 2 tbsp olive oil
• 1 white onion, chopped
• 2 medium-large carrots, chopped
• 2 cloves of garlic, minced
• 250 g dried red lentils
• 1 tbsp corn flour
• 1 tin of chopped tomatoes
• 1 vegetable stock cube + 400 ml water
• 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 sliced thinly into discs

Step-by-Step Instructions of Easy Vegan Hotpot with Lentils

1. Heat the olive oil in a large pot over medium heat.
2. Sauté the chopped onions and minced garlic until they become translucent and fragrant.
3. Add the chopped carrots and cook for an additional 3-4 minutes.
4. Stir in the dried red lentils and corn flour, mixing well.
5. Pour in the tin of chopped tomatoes and water, then add the vegetable stock cube and mix everything together.
6. Add the tomato puree, tamari sauce, bay leaves, and dried herbs, bringing the mixture to a gentle simmer.
7. Season with salt and pepper, then cover and cook for about 20 minutes until the lentils are tender.
8. Layer the sliced potatoes on top of the hotpot, cover the pot, and cook for an additional 15-20 minutes until the potatoes are soft.

Tips for Success

• Don’t overcook the lentils; they should be tender but still hold their shape for the best texture.
• Feel free to add any extra veggies you have on hand, like spinach or bell peppers, to boost the nutrition.
• If you prefer a thicker sauce, mash a few lentils against the side of the pot while cooking.

Substitutions & Variations of Easy Vegan Hotpot with Lentils

To Make It Vegan/Gluten-Free: Ensure the tamari sauce is gluten-free, and feel free to swap the olive oil with another oil, if needed.

Variations: Add a handful of spinach for extra greens or mix in some spices like smoked paprika for a flavor twist. You can also throw in some chickpeas for an extra protein boost.

Storage Instructions of Easy Vegan Hotpot with Lentils

Refrigerator: Store leftovers in an airtight container in the fridge for up to 5 days.

Freezer: This hotpot freezes beautifully for up to 3 months. Just thaw overnight before reheating.

Make-Ahead: You can chop all the vegetables a day in advance to save time on busy cooking nights.

Frequently Asked Questions (FAQ) of Easy Vegan Hotpot with Lentils

Can I use other types of lentils?
Yes, green or brown lentils can work, but they may require additional cooking time.

How can I spice it up?
Feel free to add red pepper flakes or your favorite hot sauce for a spicy kick!

Can I make it in a slow cooker?
Absolutely! Just follow the steps for sautéing the onions and garlic, then transfer everything to the slow cooker and cook on low for 6-8 hours.

Conclusion

This easy vegan hotpot with lentils promises to be a staple in your kitchen. It’s comforting, nourishing, and simply delightful. Experience the joy of a meal that brings everyone together at the dinner table. Be sure to leave a comment and a star rating after trying it. You won’t regret making this delightful dish!

Easy Vegan Hotpot with Lentils

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A quick and comforting vegan hotpot made with red lentils, vegetables, and herbs, perfect for weeknight meals.

• Total Time: 40 minutes
• Yield: 4 servings

Ingredients

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• 2 tbsp olive oil
• 1 white onion, chopped
• 2 medium-large carrots, chopped
• 2 cloves of garlic, minced
• 250 g dried red lentils
• 1 tbsp corn flour
• 1 tin of chopped tomatoes
• 1 vegetable stock cube + 400 ml water
• 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 sliced thinly into discs

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Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Sauté the chopped onions and minced garlic until they become translucent and fragrant.
3. Add the chopped carrots and cook for an additional 3-4 minutes.
4. Stir in the dried red lentils and corn flour, mixing well.
5. Pour in the tin of chopped tomatoes and water, then add the vegetable stock cube and mix everything together.
6. Add the tomato puree, tamari sauce, bay leaves, and dried herbs, bringing the mixture to a gentle simmer.
7. Season with salt and pepper, then cover and cook for about 20 minutes until the lentils are tender.
8. Layer the sliced potatoes on top of the hotpot, cover the pot, and cook for an additional 15-20 minutes until the potatoes are soft.

Notes

Don’t overcook the lentils; they should be tender but still hold their shape for the best texture. Add extra veggies or spices as desired.

• Author: soukaina
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Vegan
• Diet: Vegan