Description
A comforting and hearty Vegan Hotpot with Lentils, perfect for chilly evenings and packed with nutritious ingredients.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves of garlic, minced
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika
- 1 cup red lentils, rinsed
- 4 cups vegetable broth
- 2 large potatoes, sliced very thin
- 2 tablespoons nutritional yeast
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Heat a big pot, ideally a Dutch oven, over medium with the olive oil. Add the chopped onion and let it soften for about 5 minutes.
- Toss in the diced carrots and celery. Allow them to cook for another 5-7 minutes.
- Once the veggies are softened, add the minced garlic, dried thyme, and smoked paprika. Stir everything together for about a minute.
- Pour in the rinsed lentils along with the vegetable broth. Bring it to a boil, then reduce to low. Cover and let it simmer for about 15 minutes.
- Slice the potatoes as thin as you can while the lentils are cooking.
- Check on your lentils; stir in the nutritional yeast for flavor. Adjust seasoning as needed.
- Layer the potato slices over the top of the lentil mixture.
- Cover the pot and place it in your preheated oven at 375°F (190°C). Let it bake for 30 minutes.
- Remove the lid and cook for another 20-30 minutes until the potatoes are soft and a bit golden brown.
- Sprinkle freshly chopped parsley on top before serving.
Notes
For a creamier texture, consider adding coconut milk at the end of cooking. Always taste and adjust seasoning as needed.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan