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Cozy Vegan Lentil Hotpot Recipe – Easy & Comforting

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A hearty, one-pot vegan lentil hotpot with a golden potato crust. This comforting dish is budget-friendly, naturally vegan and gluten-free, and perfect for meal prep.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 3 cloves garlic, minced
  • 2 medium carrots, diced (about 1 cup)
  • 2 celery stalks, diced (about ¾ cup)
  • 1 ½ cups brown or green lentils, rinsed
  • 4 cups vegetable broth (low-sodium preferred)
  • 1 can (14.5 oz) diced tomatoes (fire-roasted recommended)
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried rosemary
  • ½ teaspoon black pepper
  • 1 teaspoon salt (adjust to taste)
  • 2 bay leaves
  • 3 medium Yukon Gold potatoes, thinly sliced (about ⅛-inch thick)
  • 1 tablespoon olive oil (for potato topping)
  • ½ teaspoon salt (for potato topping)
  • ¼ teaspoon black pepper (for potato topping)
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried, for potato topping)

Instructions

  1. Heat the oil in your Dutch oven over medium heat. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until translucent and starting to brown at the edges.
  2. Add the garlic, carrots, and celery and cook for another 3 minutes, until the vegetables soften.
  3. Stir in the tomato paste and cook for 1 minute, stirring constantly.
  4. Add the lentils, diced tomatoes (with their juices), vegetable broth, thyme, smoked paprika, rosemary, black pepper, salt, and bay leaves. Stir well, scraping up any browned bits from the bottom of the pot.
  5. Bring to a boil, then reduce the heat to low, cover, and let it simmer for 25-30 minutes until the lentils are tender but not mushy, and the liquid is mostly absorbed.
  6. While the lentils simmer, prepare the potato topping: slice the potatoes as evenly as possible (about ⅛-inch thick). Toss them in a bowl with olive oil, salt, pepper, and fresh thyme until well coated.
  7. Preheat your oven to 375°F (190°C).
  8. Remove the bay leaves from the lentil mixture and taste for seasoning. Adjust salt and pepper if needed. The mixture should be thick and stew-like.
  9. Arrange the potato slices over the top of the lentil mixture in overlapping concentric circles, starting from the outside and working inward.
  10. Brush the potatoes with any remaining oil from the bowl and sprinkle with a pinch of flaky salt.
  11. Bake uncovered for 35-40 minutes, until the potatoes are golden brown and tender when pierced with a fork. If the top isn’t browning to your liking, broil for the last 2-3 minutes.
  12. Let it rest for 5-10 minutes before serving.

Notes

Don’t skip the tomato paste step—it deepens the flavor. Slice potatoes evenly for even cooking. Let the hotpot rest before serving to allow the filling to set. You can prepare the lentil base up to two days in advance. If the top browns too quickly, tent with foil for the last 10-15 minutes.

Nutrition

Keywords: vegan lentil hotpot, lentil hotpot, vegan comfort food, one-pot meal, gluten-free dinner, budget-friendly meal, potato-topped lentil stew

Find it online: https://emacrave.com/cozy-vegan-lentil-hotpot-recipe-easy-and-comforting/