Vegetarian Lentil Hotpot

Vegetarian lentil hotpot is a tasty lentil and vegetable stew with a layer of golden sliced potatoes on top. This healthy, comforting lentil hotpot is easy to make, great for meal prep and low cost.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10

Cook Time 55

Total Time 1 5

Course Main Course

Cuisine Healthy

Servings

Calories 371 kcal

Equipment

large lidded frying pan
saucepan
oven proof dish if frying pan cannot be used under a grill

Ingredients

1 tablespoon olive oil
1 onion peeled and finely chopped
1 clove garlic peeled and very finely chopped
1 stick celery finely sliced
2 carrots cut into 1cm dice
400 g tinned tomatoes
1 tablespoon tomato puree
160 g green or brown dried lentils
1 tablespoon Worcestershire sauce
1 teaspoon dried mixed herbs or use fresh herbs
seasoning to taste
250 ml vegetable stock
750 g potatoes
50 g cheddar optional, or use 25ml butter or olive oil

Instructions

Heat a large frying pan over medium heat and add the olive oil.
Fry the onions for 5 minutes until starting to brown. Add the carrots, celery and garlic and saute for a further 10 minutes, stirring frequently.
Add the lentils, canned tomatoes, tomato puree, herbs, stock and Worcestershire sauce. Cover the pan and simmer gently for 30 minutes. Stir occasionally. After 30 minutes, the lentils and vegetables should be tender.
Add seasoning if necessary. You may not need additional salt as the stock and Worcestershire sauce will already be seasoned.
Meanwhile, cut the potatoes into slices about 3-4mm. There's no need to peel the potatoes, just give them a quick wash. Cover with boiling water and simmer for about 5 minutes until just soft. Drain well.
Preheat the grill to medium. Spoon the lentil mixture into an oven-proof baking dish. Layer the cooked potato slices over the top of the lentils, overlapping them slightly. Brush with melted butter or olive oil. Alternatively, sprinkle over grated cheese.
Place under a preheated grill and brown the top of the hotpot for 10 minutes. Turn partway so that it is golden on all sides.

Notes

If you want to use canned lentils, use 2 cans and drain them well. Add them 10 minutes before the other veggies have finished cooking. Add only 125ml of stock to the pan and top up if necessary.
Add extra veggies if you like. Fry some leeks, mushrooms or peppers with the onion. If you want to add softer vegetables such as courgettes (zucchini) add them partway through the cooking time so that they don't go mushy.
If you don't have Worcestershire sauce you can also use soy sauce, tamari sauce or half a teaspoon of Marmite.
Cut the vegetables, including the potatoes as evenly as you can. It'll ensure that everything cooks through at the same time.
Different varieties of potatoes can cook at slightly different times, so check them a couple of times to see if they are cooked. If they are overcooked they'll go mushy and break up.

Nutrition

Calories: 371kcalCarbohydrates: 64.4gProtein: 18.3gFat: 5.3gSaturated Fat: 1.2gFiber: 19.8gSugar: 9.1g

Keyword Hotpot, Lentils, Stew