Description
A hearty and comforting vegan hotpot packed with lentils and vegetables, perfect for chilly evenings.
Ingredients
- 2 tbsp olive oil
- 1 white onion, diced
- 2 medium-large carrots, diced
- 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
- Preheat your oven to 180°C (350°F).
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and carrots, and sauté for about 4–5 minutes until they are softened.
- Stir in the minced garlic and corn flour, cooking for an additional 1–2 minutes.
- Add the mixed herbs, rosemary, oregano, tomato puree, tamari sauce, red lentils, chopped tomatoes, and half of the vegetable stock. Bring the mixture to a boil, then reduce the heat to a simmer for 15 minutes.
- Slice the potatoes thinly to prepare for layering.
- Transfer the lentil mixture to a baking dish. Arrange the potato slices on top in an overlapping pattern.
- Drizzle the top with olive oil and season with salt and pepper. Cover the dish with foil.
- Bake in the preheated oven for 30 minutes. After that, remove the foil and continue baking for another 20 minutes, or until the potatoes are golden brown and cooked through.
Notes
For extra flavor, use fresh herbs and slice the potatoes evenly for uniform cooking. Customize with your favorite vegetables.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan