Lentil and Potato Hotpot is the perfect plant-based twist on the classic British comfort dish. Rich, savory lentils simmered with aromatic herbs and vegetables form the base, while thinly sliced potatoes crisp up beautifully in the oven to create a delicious golden topping. This dish is packed with fiber and protein, making it a nutritious and satisfying meal for the whole family. Not only is this hotpot easy to prepare, but it’s also a fantastic make-ahead dish that tastes even better the next day. Serve it with steamed greens or roasted vegetables for a complete meal, or enjoy it on its own as a hearty and warming dinner. Whether you’re looking for a meat-free alternative to a classic Lancashire hotpot or just craving something cozy, this recipe is sure to become a favorite in your kitchen.
Full recipe:
Ingredients:
- 2 tablespoons olive oil
- 1 white onion, finely diced
- 2 medium-large carrots, diced
- 2 cloves garlic, minced
- 250g dried red lentils, rinsed
- 1 tablespoon corn flour
- 1 tin chopped tomatoes
- 1 vegetable stock cube + 400ml water
- 2 tablespoons tomato puree
- 1 tablespoon tamari sauce
- 2 bay leaves
- 1 teaspoon mixed herbs
- 1 teaspoon rosemary
- 1 teaspoon oregano
- Salt and black pepper to taste
- 2–3 large baking potatoes, peeled and thinly sliced
Directions:
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Prepare the Lentil Sauce: Heat olive oil in a large pan or skillet over medium heat. Add the diced onion and carrots, sautéing for 4–5 minutes until softened. Stir in the minced garlic and cook for another minute.
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Build the Sauce: Sprinkle in the corn flour and stir well. Add mixed herbs, rosemary, oregano, tomato puree, tamari sauce, red lentils, chopped tomatoes, and half of the vegetable stock. Stir everything together and bring to a boil.
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Simmer: Reduce heat and let the sauce simmer for 15–20 minutes, stirring occasionally. Add more stock if needed. The lentils should be soft and the sauce thickened. Remove from heat and discard bay leaves.
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Prepare the Potatoes: While the sauce is simmering, peel and slice the potatoes into very thin discs (less than 0.5 cm thick).
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Assemble the Hotpot: Transfer the lentil sauce to a baking dish (or keep it in the skillet if oven-safe). Arrange the potato slices in an overlapping circular pattern on top. Drizzle lightly with olive oil, season with black pepper and thyme.
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Bake: Cover with foil and bake in a preheated oven at 180°C (350°F) for 30 minutes. Remove the foil and bake for another 20 minutes until the potatoes are crispy and golden brown.
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Serve: Let the hotpot cool for a few minutes before serving. Enjoy warm!
Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 5 minutes
Calories: 395 kcal per serving | Servings: 4
Lentil and Potato Hotpot: The Ultimate Hearty and Healthy Vegan Comfort Dish
If you’re looking for a nutritious, comforting, and easy-to-make dish, Lentil and Potato Hotpot is the perfect choice. This vegan version of the classic Lancashire Hotpot replaces meat with protein-rich lentils while keeping all the satisfying, cozy flavors intact. With its crispy golden potato topping and a savory lentil stew base, this dish is a fantastic plant-based alternative to traditional meat casseroles. Whether you’re transitioning to a meat-free lifestyle or just looking for a new meal to add to your rotation, this hotpot is sure to impress. Let’s dive into the history, health benefits, and why this recipe is the best!
The History of the Hotpot
The Lancashire Hotpot is a classic British dish dating back to the 19th century. Traditionally, it was made using diced lamb or mutton, cooked slowly with onions and stock, then topped with thinly sliced potatoes and baked to perfection. This dish was a staple among working-class families in Lancashire, England, as it was easy to prepare and could cook slowly while workers were away. Over time, the dish evolved, with different regions adding their own variations. This vegan Lentil and Potato Hotpot stays true to the dish’s origins by maintaining the hearty texture and deep flavors—all while making it healthier, more sustainable, and entirely plant-based.
Why This Lentil and Potato Hotpot is the Best
There are plenty of reasons why this vegan hotpot is a must-try:
It’s Packed with Nutrition
- This dish is loaded with essential nutrients from plant-based ingredients:
Lentils
- A fantastic source of plant-based protein, iron, and fiber, keeping you full and energized.
Potatoes
- Provide complex carbohydrates for sustained energy and are rich in vitamin C and potassium.
Carrots and Onions
- Boost immunity with antioxidants and support digestive health.
Tomatoes
- Contain lycopene, an antioxidant that promotes heart health.
With 395 kcal per serving, this hotpot is a balanced meal that keeps you full without feeling heavy.
Completely Vegan and Gluten-Free
- Unlike traditional hotpot, which relies on meat for flavor, this version uses lentils, tamari, and vegetable broth to create a rich, umami-packed filling. Plus, since it’s dairy-free and gluten-free, it’s perfect for those with dietary restrictions.
Budget-Friendly and Easy to Make
- Lentils and potatoes are affordable pantry staples, making this recipe perfect for meal planning on a budget. It requires simple ingredients, minimal prep, and only one baking dish, making cleanup a breeze!
A Hearty and Comforting Meal
- This dish is perfect for cold nights, offering warmth and coziness in every bite. The savory lentils, combined with crispy golden potatoes, create a satisfying texture that makes this dish deeply comforting.
Health Benefits of Lentil and Potato Hotpot
High in Protein and Fiber
Lentils provide about 13g of protein per serving, making this dish an excellent plant-based protein source. Combined with fiber-rich vegetables, it helps with:
- Better digestion
- Reduced cholesterol levels
- Long-lasting fullness
Supports Heart Health
- Lentils are rich in folate and magnesium, which improve blood flow and reduce the risk of heart disease.
- Tomatoes contain lycopene, a powerful antioxidant that supports cardiovascular health.
Great for Weight Management
- This dish is low in fat and high in fiber, meaning it keeps you full without excessive calories—perfect for those looking to maintain a healthy weight.
How to Customize This Hotpot
This recipe is highly versatile. Here are some ways to adjust it to your taste:
Add More Vegetables
- Try adding mushrooms, celery, bell peppers, or peas to boost the nutrient content.
Swap the Potatoes
- If you prefer, swap sliced potatoes for mashed potatoes to make a vegan shepherd’s pie version!
Add a Hint of Spice
- For a little heat, sprinkle in some cayenne pepper or smoked paprika.
Use Different Lentils
- While red lentils work best, green lentils or brown lentils can also be used for a chunkier texture.
Serving Suggestions
This hotpot pairs beautifully with:
- Steamed greens (broccoli, kale, or spinach) for an extra health boost.
- Crusty whole-grain bread to soak up the delicious lentil sauce.
- A fresh side salad with a light vinaigrette for a refreshing contrast.
How to Store and Reheat
One of the best things about this recipe is that it’s great for meal prep!
To Store:
- Keep in an airtight container in the fridge for up to 4 days.
To Reheat:
- Bake at 180°C (350°F) for 15 minutes, or microwave for 2–3 minutes.
To Freeze:
- Assemble the hotpot, freeze before baking, then bake fresh when ready!
Conclusion
Lentil and Potato Hotpot is the ultimate healthy comfort food. It’s hearty, delicious, and nutritious, making it a perfect plant-based meal for the whole family. Whether you’re new to vegan cooking or just looking for an easy weeknight dinner, this dish is a must-try. Make it once, and it will quickly become a household favorite! Would you like to see more vegan comfort food recipes like this? Let us know in the comments!
