Ingredients
Scale
- 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
Instructions
- Heat the olive oil in a large pot over medium heat.
- Sauté the chopped onions and minced garlic until they become translucent and fragrant.
- Add the chopped carrots and cook for an additional 3-4 minutes.
- Stir in the dried red lentils and corn flour, mixing well.
- Pour in the tin of chopped tomatoes and water, then add the vegetable stock cube and mix everything together.
- Add the tomato puree, tamari sauce, bay leaves, and dried herbs, bringing the mixture to a gentle simmer.
- Season with salt and pepper, then cover and cook for about 20 minutes until the lentils are tender.
- 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.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan