Potato Crusted Lentil Hotpot
Cozy up with a heartwarming Potato Crusted Lentil Hotpot, a comforting vegan twist on the classic casserole. This dish features a savory lentil and vegetable filling infused with aromatic smoked paprika, thyme, and garlic, all nestled beneath a golden, creamy mashed potato crust. Protein-packed red lentils and fresh baby spinach create a nourishing base, while a drizzle of olive oil crisps the potato topping to perfection. Whether you're looking for an easy weeknight dinner or a crowd-pleasing centerpiece, this satisfying hotpot is both hearty and wholesome. It's simple to make, filling, and entirely plant-based, perfect for anyone craving a comforting home-cooked meal.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 4 large, peeled and diced potatoes
- 3 tablespoons olive oil
- 1 large, finely chopped yellow onion
- 2 medium, finely diced carrots
- 2 finely diced celery stalks
- 3 cloves, minced garlic
- 1 cup, rinsed and drained red lentils
- 3 cups vegetable broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 2 cups, fresh baby spinach
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 0.25 cup unsweetened plant-based milk
- 2 tablespoons vegan butter
Instructions
Preheat your oven to 375°F (190°C).
Place the diced potatoes in a large pot of salted water and bring to a boil. Cook for 12-15 minutes, or until tender. Drain and set aside.
In a large skillet or saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion, carrots, and celery, and sauté for 5-7 minutes until softened.
Stir in the minced garlic, dried thyme, and smoked paprika. Cook for an additional minute, until fragrant.
Add the rinsed red lentils, vegetable broth, and tomato paste to the skillet. Stir well, bring to a gentle simmer, and cook for 15-20 minutes, or until the lentils are tender and the mixture has thickened. Stir in the fresh baby spinach and season with salt and pepper to taste. Turn off the heat.
While the lentils cook, mash the drained potatoes with plant-based milk, vegan butter, 1 tablespoon of olive oil, and a pinch of salt until smooth and creamy.
Transfer the lentil mixture to a greased baking dish (roughly 9x13 inches). Spread the mashed potatoes evenly over the top, using a spatula or fork to create a textured surface.
Drizzle the remaining 1 tablespoon of olive oil over the potato topping for added browning.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the filling is bubbling.
Let cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
415 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.5 g | 16% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 686 mg | 30% | |
| Total Carbohydrate | 64.4 g | 23% | |
| Dietary Fiber | 9.1 g | 33% | |
| Total Sugars | 6.6 g | ||
| Protein | 14.9 g | 30% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 87 mg | 7% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1318 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
