Vegetable and Lentil Hotpot
Cozy up with a bowl of hearty goodness with this Vegetable and Lentil Hotpot—an irresistible one-pot meal that’s as nutritious as it is comforting. Bursting with vibrant vegetables like zucchini, red bell pepper, and carrots, and packed with protein-rich red lentils, this recipe is seasoned with warming spices like smoked paprika, ground cumin, and thyme for a rich, smoky flavor. Simmered in a savory vegetable broth and finished with fresh baby spinach, this hotpot comes together in under an hour, making it a perfect choice for busy weeknights or meal prep. Serve it with crusty bread or fluffy rice for a wholesome, satisfying dinner that will please everyone at the table. Vegan-friendly, high in fiber, and irresistibly flavorful, this hotpot is a must-try!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion
- 2 medium carrots
- 2 none celery stalks
- 3 none garlic cloves
- 2 large potatoes
- 1 medium zucchini
- 1 large red bell pepper
- 400 grams canned diced tomatoes
- 750 milliliters vegetable broth
- 150 grams dried red lentils
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon salt
- 100 grams baby spinach
Instructions
Heat the olive oil in a large, heavy-bottomed pot over medium heat.
Finely chop the onion, carrots, and celery. Add them to the pot and sauté for 5–7 minutes until softened.
Mince the garlic cloves and stir them into the pot. Cook for an additional minute, stirring frequently.
Peel and dice the potatoes into 1-inch cubes. Chop the zucchini and red bell pepper into similar-sized pieces.
Add the potatoes, zucchini, and bell pepper to the pot. Stir to combine with the softened vegetables.
Pour in the canned diced tomatoes and vegetable broth. Stir well to ensure all ingredients are evenly mixed.
Rinse the dried red lentils under cold water and add them to the pot.
Season the mixture with smoked paprika, ground cumin, dried thyme, ground black pepper, and salt. Stir thoroughly to combine the spices.
Bring the mixture to a boil, then reduce the heat to low and cover the pot. Simmer for 30 minutes, stirring occasionally to prevent sticking.
After 30 minutes, check that the potatoes and lentils are tender. If needed, continue cooking for 5–10 more minutes.
Stir in the baby spinach and cook for an additional 2 minutes until wilted.
Taste and adjust the seasoning if necessary. Serve the hotpot warm with crusty bread or rice, if desired.
Nutrition Facts
Calories |
1822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.3 g | 58% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 3851 mg | 167% | |
| Total Carbohydrate | 300.1 g | 109% | |
| Dietary Fiber | 52.5 g | 188% | |
| Total Sugars | 57.3 g | ||
| Protein | 68.2 g | 136% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 570 mg | 44% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 7143 mg | 152% | |
*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.
