This Hearty Vegan Lentil Hotpot with Crispy Potatoes is the perfect cozy dish for cold evenings. Made with protein-rich red lentils in a flavorful tomato-based sauce, it’s a plant-based twist on the traditional Lancashire hotpot. The layers of thinly sliced potatoes crisp up beautifully in the oven, adding the perfect contrast to the rich, savory filling. Packed with wholesome ingredients and naturally gluten-free, this lentil hotpot is both nourishing and satisfying. Whether you’re cooking for your family, meal prepping for the week, or just looking for a comforting dinner, this recipe is sure to become a staple in your home. Serve it with roasted vegetables or a simple side salad for a complete, well-balanced meal.
Full Recipe:
Ingredients:
- 2 tbsp olive oil
- 1 white onion, finely diced
- 2 medium-large carrots, diced
- 2 cloves garlic, minced
- 250g dried red lentils, rinsed
- 1 tbsp corn flour
- 1 tin (400g) chopped tomatoes
- 1 vegetable stock cube + 400ml water
- 2 tbsp tomato puree
- 1 tbsp tamari sauce
- 2 bay leaves
- 1 tsp mixed herbs
- 1 tsp rosemary
- 1 tsp oregano
- Salt and black pepper to taste
- 2-3 large baking potatoes, peeled and sliced thinly into discs
Directions:
- Preheat your oven to 180°C (350°F).
- In a skillet or saucepan, heat olive oil over medium heat. Add the diced onion and carrots, sautéing for 4-5 minutes until softened.
- Stir in the minced garlic and cook for another minute, then add the corn flour and mix well.
- Add the tomato puree, tamari sauce, red lentils, chopped tomatoes, and half of the vegetable stock. Stir well, then bring to a boil.
- Reduce the heat to low and let simmer for 15-20 minutes, adding more stock as needed, until the lentils are soft and the sauce has thickened.
- While the lentil sauce is cooking, peel and slice your potatoes into thin, even discs.
- If using a baking dish, transfer the lentil sauce into it and level the surface. Arrange the sliced potatoes in overlapping circles over the top.
- Drizzle with olive oil, sprinkle with black pepper and thyme, then cover with foil.
- Bake for 30 minutes covered, then remove the foil and bake for an additional 20 minutes until the potatoes turn golden and crispy.
- Serve warm and enjoy!
Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 5 minutes
Kcal: 395 kcal per serving | Servings: 4
Why You’ll Love This Recipe
- Perfect Comfort Food: This hotpot is the ultimate warm, cozy meal for cold nights. The rich, savory lentil filling and crispy potato topping provide a wonderful contrast in both taste and texture.
- Nutrient-Dense & Healthy: Lentils are an excellent source of plant-based protein, fiber, and essential vitamins, while potatoes add heartiness and energy-boosting carbohydrates.
- Naturally Vegan & Gluten-Free: Unlike traditional meat-based hotpots, this version is completely meat-free, dairy-free, and gluten-free, making it accessible for those with dietary restrictions.
- Easy to Make: Although the dish looks impressive, it requires minimal hands-on time most of the work happens in the oven!
- Great for Meal Prep: This hotpot stores well in the fridge or freezer, making it a convenient meal to prepare in advance.
A Modern Take on a British Classic
The hotpot originates from Lancashire, England, where it was traditionally made with lamb or mutton and slowly cooked in a rich broth, then topped with sliced potatoes. This hearty dish was a staple among working-class families, offering a simple yet satisfying meal that could be prepared with minimal ingredients.
This vegan version keeps all the comforting elements of the traditional hotpot while swapping out the meat for red lentils, which create a thick, protein-packed base that mimics the texture of a slow-cooked stew. The tomato sauce, infused with garlic, herbs, and vegetable stock, brings depth of flavor, while the crispy potato topping ensures a delicious golden crust.
Health Benefits of Lentil and Potato Hotpot
This dish is not only delicious but also incredibly nutritious. Here are some key health benefits of its main ingredients:
Lentils – A Plant-Based Protein Powerhouse
Lentils are an excellent source of plant-based protein, making them an ideal meat substitute. They are also high in fiber, which helps with digestion and promotes gut health. Additionally, lentils are packed with iron, folate, and antioxidants, which support overall well-being and energy levels.
Potatoes – More Than Just Carbs
Often misunderstood as simply a source of carbohydrates, potatoes are actually nutrient-dense. They are rich in vitamin C, potassium, and B vitamins, which contribute to immune support, muscle function, and energy production. When prepared in a balanced meal like this hotpot, potatoes provide long-lasting satiety without unnecessary unhealthy fats.
Garlic, Herbs, and Tomatoes – Flavor with Benefits
- Garlic has well-known anti-inflammatory and immune-boosting properties, making it a fantastic addition to any meal.
- Tomatoes are loaded with lycopene, a powerful antioxidant that supports heart health.
- Herbs like rosemary, thyme, and oregano add not just flavor but also essential vitamins and compounds that promote overall wellness.
Serving Suggestions
This Lentil and Potato Hotpot is a complete meal on its own, but if you’d like to serve it with something extra, here are a few great pairings:
- Steamed or Roasted Vegetables – A side of green beans, carrots, or Brussels sprouts adds even more fiber and nutrients.
- Crusty Bread – A warm slice of whole-grain or sourdough bread is perfect for soaking up the delicious sauce.
- A Simple Side Salad – A fresh salad with a light vinaigrette adds a refreshing contrast to the rich, hearty flavors of the hotpot.
Storage and Reheating Tips
One of the best things about this dish is how well it stores, making it a fantastic meal prep option for busy days.
- Refrigeration: Store leftovers in an airtight container for up to 4 days.
- Freezing: You can freeze the hotpot before or after baking. If freezing before baking, layer the potatoes but do not bake. Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge before baking.
- Reheating: Warm up leftovers in the oven at 180°C (350°F) for about 15 minutes, or microwave individual portions for 2-3 minutes.
Tips for the Best Hotpot
- Use a Mandolin for Evenly Sliced Potatoes – This ensures uniform cooking and a beautifully crisp topping.
- Let the Lentil Sauce Thicken – Cooking the lentils long enough helps create a rich, thick texture that holds up well under the potatoes.
- Cover for Moisture, Uncover for Crispiness – Baking the dish covered for the first 30 minutes keeps everything tender, while the last 20 minutes uncovered helps crisp up the potatoes.
- Experiment with Flavors – Add a splash of red wine for extra depth, or mix in mushrooms and celery for even more umami.
Conclusion
The Lentil and Potato Hotpot is the perfect example of how simple ingredients can create an incredible dish. Whether you’re looking for a hearty family meal, a nutritious vegan dinner, or an easy make-ahead option, this recipe delivers. It’s packed with plant-based protein, fiber, and wholesome flavors, making it a satisfying and nourishing choice for any day of the week.
This dish is proof that comfort food can be both healthy and indulgent. With its rich lentil stew and crispy golden potatoes, it’s bound to become a staple in your home. So, why not give it a try? Your taste buds and your body will thank you!