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Vegan Hotpot with Lentils

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A cozy, easy vegan hotpot packed with lentils, vegetables, and warming spices, perfect for winter comfort food.

Ingredients

Scale
  • 1 cup brown lentils, rinsed
  • 1 cup green lentils, rinsed
  • 2 medium carrots, diced
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup chopped celery
  • 1 large bell pepper (red or yellow), diced
  • 1 medium potato, peeled and cubed
  • 6 cups vegetable broth (low sodium preferred)
  • 1 cup canned coconut milk
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp turmeric
  • 1/4 tsp red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh lemon juice
  • 2 tbsp olive oil (extra virgin)

Instructions

  1. Rinse the lentils under cold water until the water runs clear. Dice the carrots, bell pepper, onion, celery, and potato into small, uniform pieces. Mince the garlic finely.
  2. Heat 2 tablespoons of olive oil over medium heat in a large heavy-bottomed pot. Add the chopped onion, garlic, celery, and carrots. Stir frequently until onions become translucent and fragrant, about 5-7 minutes.
  3. Add smoked paprika, cumin, turmeric, and red pepper flakes if using. Stir well to coat the vegetables and let the spices bloom for about 2 minutes.
  4. Add the rinsed lentils, diced potatoes, and bell pepper to the pot. Pour in 6 cups of vegetable broth and stir. Bring to a boil, then reduce heat to low to maintain a gentle simmer.
  5. Partially cover the pot and simmer gently for about 30 minutes, stirring occasionally, until lentils are tender but hold their shape. Adjust consistency by adding water or broth if too thick, or removing lid to reduce if too watery.
  6. Stir in the coconut milk. Season with salt and pepper to taste. Add fresh lemon juice. Optionally, use an immersion blender to puree about one-third of the hotpot for a creamier texture while keeping chunks.
  7. Garnish with chopped fresh parsley and serve hot, ideally with crusty bread or a fresh bell pepper sandwich.

Notes

Keep the simmer gentle to avoid mushy lentils. Blend only a portion of the hotpot for creamy texture without losing chunkiness. Add salt gradually near the end to avoid over-salting. The recipe freezes well; thaw overnight before reheating. You can substitute sweet potatoes for regular potatoes or almond milk for coconut milk for variations.

Nutrition

Keywords: vegan hotpot, lentils, comfort food, winter recipe, plant-based, easy vegan dinner, healthy vegan soup

Find it online: https://emacrave.com/vegan-hotpot-with-lentils-recipe-easy-cozy-comfort-food-for-winter/