Name: Vegan Hotpot with Lentils
Prep time: 20 min
Cook time: 1 h 25 min
Total time: 1 h 45 min
Yield: 4
Cuisine: British
Ingredients: Olive oil - about 2 tablespoons; 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; Fresh parsley, chopped, for the end

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Okay, so let’s be real. Sometimes you just need dinner to be a weighted blanket you can eat. That’s this dish for me. This Vegan Hotpot with Lentils is my go-to for chilly nights, long days, or just when I want something seriously comforting without a ton of drama. It’s not fancy, but it’s just so good. The lentils get all rich and savory underneath a blanket of soft, roasted potatoes. It’s a staple in my kitchen for a reason.

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Yield: 4 yield

Vegan Hotpot with Lentils

A seriously comforting one-pot meal. Rich savory lentils baked under a blanket of golden tender potatoes. Basically a hug in a bowl.

Prep Time 20 minutes

Cook Time 1 hour 25 minutes

Total Time 1 hour 45 minutes

Ingredients

Olive oil - about 2 tablespoons
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
Fresh parsley, chopped, for the end

Instructions

Step 1

Get a big pot, like a Dutch oven, heating up over medium with the olive oil. Throw the onions in first and let them cook and soften up for 5 minutes or so.

Step 2

Now chuck in the carrots and celery. Give them another 5-7 minutes to get a head start on softening. You can't really rush this part—this is where the good flavor starts building.

Step 3

Add the minced garlic, thyme, and smoked paprika. Stir it all for a minute. The second you can smell it, you know you're on the right track.

Step 4

Time to pour in the rinsed lentils and the vegetable broth. Bring it up to a boil, then knock the heat down to low, cover it, and let it simmer for 15 minutes.

Step 5

While the lentils are going, slice your potatoes. You want them thin. A mandoline is great for this, but a sharp knife works just fine if you're careful.

Step 6

Okay, check on your lentils. They should be partly cooked. Dump in the nutritional yeast. It sounds a little weird if you're new to it, but it gives a savory, cheesy-ish flavor. Trust the process. Now taste it. Does it need more salt? Some pepper? Fix it now.

Step 7

Now, the potatoes. Don't stress about making it look perfect. Just layer the potato slices over the top to cover all the lentils. If it looks a little rustic, that's fine. It's a hotpot, not a wedding cake.

Step 8

Cover the pot and get it into your preheated 375∘F (190∘C) oven. Let it bake for 30 minutes.

Step 9

Take the lid off. Let it go for another 20-30 minutes. You’re looking for the potatoes to get soft and golden brown on top, maybe a little crispy on the very edges.

Step 10

And that's it. Pull it from the oven. Let it cool for a minute because it will be ridiculously hot. Sprinkle some fresh parsley on top before you serve it.

Nutrition Information

Yield

Serving Size

1
Amount Per ServingCalories 390Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 982mgCarbohydrates 53gFiber 10gSugar 7gProtein 12g