Description

Easy Vegan Hotpot with Lentils

Ingredients:

2 tbsp olive oil
1 white onion, diced
2 medium-large carrots, diced
2 garlic cloves, minced
250 g dried red lentils
1 tbsp corn flour
1 tin chopped tomatoes
400 ml water + 1 vegetable stock cube
2 tbsp tomato puree
1 tbsp tamari sauce
2 bay leaves
1 tsp mixed herbs
1 tsp rosemary
1 tsp oregano
Salt and pepper to taste
2-3 large baking potatoes, peeled and sliced thinly (<0.5cm)
Directions:

Preheat oven to 180°C (350°F).
Sauté onion and carrot in olive oil for 4-5 minutes until softened. Add garlic and cook for 1-2 minutes. Stir in corn flour.
Add herbs, spices, tomato puree, tamari, lentils, chopped tomatoes, and half the stock. Bring to a boil, then simmer for 15 minutes, adding more stock if needed.
Peel and slice potatoes thinly.
Transfer lentil mixture to a baking dish. Level the surface with a spoon.
Arrange potato slices over the lentil sauce, overlapping slightly. Drizzle with olive oil, sprinkle with black pepper and thyme, and cover with foil.
Bake for 30 minutes, then uncover and bake for 20 minutes until potatoes are golden and crispy.
Serve hot and enjoy!
Prep Time: 1 hour
Kcal: 350 per serving