Easy Vegan Hotpot With Lentils Recipe

I’m sharing an easy vegan lentil and potato hotpot with a red lentil tomato ragu layered between potatoes and vegan cheese for a low calorie weeknight dinner that I’m excited to add to my Lentil Recipes.

I never thought a hotpot could be low calorie and still make you go hmm, but this Easy Vegan Hotpot With Lentils does exactly that. Layers of soft potatoes hide a bright bed of red lentils that somehow tastes richer than you’d expect.

I love how every spoonful changes a little, the top getting a touch of texture while the middle stays silky and saucy. You might not believe me, but trust me it’s worth trying on a busy weeknight.

I still mess it up sometimes, but those mistakes taught me tricks that actually improve the dish. Vegan Dinner Recipes

Ingredients

• Red lentils: Quick-cooking, high in protein and fibre, make stew hearty and nutty.
• Potatoes: Starchy, filling carb, gives creamy thickness when mashed, balances tomato.
• Chopped tomatoes: Bright acidity and umami, adds body and sweetness, keeps broth vibrant.
• Olive oil: Healthy fats, adds mouthfeel and depth, helps veggies soften without tasting oily.
• Vegan cheddar: Melts over potatoes for salty, cheesy finish, makes it feel indulgent.
• Nutritional yeast: Boosts savoury, cheesy umami and adds B vitamins, a handy protein boost.
• Garlic: Gives sharp warm aroma and depth, dont overdo it.
• Carrots: Sweetness and colour, add fibre and beta carotene, balance savoury notes.

Ingredient Quantities

• 1 tbsp olive oil
• 1 large onion (approx 200 g)
• 2 garlic cloves
• 2 medium carrots
• 1 celery stalk
• 200 g red lentils
• 1 x 400 g can chopped tomatoes
• 2 tbsp tomato paste
• 600 ml vegetable stock
• 1 tbsp soy sauce or tamari
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 bay leaf
• 1/2 tsp smoked paprika
• 1 tsp sugar or maple syrup
• Salt and black pepper, to taste
• 800 g potatoes (about 4 medium)
• 100 g vegan cheddar or other vegan melting cheese
• 2 tbsp nutritional yeast (optional)
• Handful fresh parsley (optional)

How to Make this

1. Preheat oven to 200C (400F). Heat 1 tbsp olive oil in a large pan over medium heat, add 1 large chopped onion and cook until soft about 5-7 minutes.

2. Add 2 crushed garlic cloves, 2 diced carrots and 1 chopped celery stalk, cook another 3-4 minutes until veg start to soften.

3. Stir in 2 tbsp tomato paste and cook 1 minute, then add 200 g red lentils, 1 x 400 g can chopped tomatoes, 600 ml vegetable stock, 1 tbsp soy sauce or tamari, 1 tsp dried thyme, 1 tsp dried oregano, 1 bay leaf, 1/2 tsp smoked paprika and 1 tsp sugar or maple syrup. Bring to a simmer.

4. Turn heat down and simmer gently for 15-20 minutes until the lentils are soft and the sauce has thickened, stir now and then. Season with salt and black pepper to taste and remove the bay leaf.

5. While the ragu simmers thinly slice 800 g potatoes (about 4 medium) to roughly 3 mm thick, no need to rinse. Grate or slice 100 g vegan cheddar so it’s ready.

6. Spoon a third of the lentil ragu into the base of an ovenproof dish, layer potato slices overlapping on top, sprinkle a little salt and pepper and scatter some vegan cheddar and a little of the optional 2 tbsp nutritional yeast. Repeat once more and finish with a neat top layer of potatoes.

7. Cover the dish tightly with foil and bake for 35-40 minutes until the potatoes are almost tender when pierced with a knife.

8. Remove the foil, scatter the remaining vegan cheddar on top (and a bit more nutritional yeast if you like), return to the oven for 10-15 minutes until the cheese has melted and the top is starting to brown.

9. Let the hotpot rest 5-10 minutes so it sets, then sprinkle with a handful of chopped fresh parsley if using and serve. If your vegan cheese struggles to melt, grate it finely or add a light drizzle of olive oil on top before the final bake to help.

Equipment Needed

1. Oven (preheat to 200C / 400F)
2. Large saute pan or skillet, with lid
3. Wooden spoon or sturdy spatula
4. Chef’s knife
5. Cutting board
6. Measuring spoons and a liquid measuring jug (600 ml)
7. Box grater or microplane for the vegan cheddar
8. Sharp knife or mandoline for 3 mm potato slices
9. Ovenproof baking dish (about 20×30 cm) and aluminium foil

FAQ

Easy Vegan Hotpot With Lentils Recipe Substitutions and Variations

• Red lentils: swap for brown or green lentils (same weight) or for 150 g split peas. Brown/green hold their shape so cook 10-15 minutes longer, split peas break down more like reds.
• Potatoes (800 g): use sweet potatoes (same weight) for a sweeter, creamier topping, or try parsnips (about 600 g) for a nuttier flavor, or cauliflower florets (1 medium head) if you want lower carbs.
• Vegan cheddar (100 g): replace with grated vegan mozzarella for better melt, or stir 3 tbsp nutritional yeast into the mashed potatoes for cheesy flavor if you don’t have melting cheese.
• Soy sauce / tamari (1 tbsp): use 1 tbsp coconut aminos for a milder, less salty option, or 1 tbsp miso paste dissolved in 1-2 tbsp water for extra umami depth.

Pro Tips

– Get the potato slices totally even, use a mandoline or a very sharp knife or youll end up with some raw bits and some mushy bits. If you want foolproof tenderness, parboil or microwave the stacked slices for 3-5 minutes before layering, it cuts bake time and stress.

– Watch the red lentils closely, they can go mushy fast if you boil them hard. Simmer gently and add a splash more stock if it looks dry, or mash a few lentils against the pan to thicken if it’s too loose. Right at the end add a little vinegar or lemon juice to wake up the flavours, it makes the whole thing taste brighter.

– For better vegan cheese melt, grate it super fine and spread it thinly between layers, or mix the grated cheese with a teaspoon of olive oil or a splash of non dairy milk so it melts smoother. If the top still resists browning, switch the oven to grill for the last 2-3 minutes but watch it close.

– Assemble ahead to save time, you can build it, cover and refrigerate up to 24 hours then bake straight from cold (add 5-10 minutes to the covered bake time). Always let it rest 10 minutes after baking so it firms up and slices cleanly, otherwise it’ll just slump when you try to serve.