Description
This hearty Vegan Hotpot with Lentils is a comforting and nutritious dish perfect for any season. Packed with protein-rich lentils and a medley of fresh vegetables simmered in flavorful vegetable broth and aromatic spices, it’s a wholesome, plant-based meal that’s both satisfying and delicious.
Ingredients
Scale
Legumes and Broth
- 1 cup dried lentils
- 4 cups vegetable broth
Vegetables
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, chopped
- 1 medium zucchini, chopped
- 1 cup chopped mushrooms
- 1 cup baby spinach
Oils and Sauces
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
Spices and Flavor Enhancers
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon ground coriander
- 1 bay leaf
- 1 tablespoon nutritional yeast
- 1 tablespoon lemon juice
Instructions
- Rinse Lentils: Rinse the dried lentils thoroughly in a fine mesh strainer under cold running water to remove any impurities.
- Heat Oil: Heat the olive oil in a large pot or Dutch oven over medium heat to prepare for sautéing the vegetables.
- Sauté Onions: Add the chopped onion to the pot and sauté for about 5 minutes until the onions become softened and translucent, releasing their sweetness.
- Add Garlic: Stir in the minced garlic and sauté for an additional 1-2 minutes until fragrant, taking care not to burn it.
- Cook Carrots and Celery: Add the sliced carrots and chopped celery to the pot and cook for 5-6 minutes until they start to soften, enhancing their natural flavors.
- Add Zucchini and Mushrooms: Toss in the chopped zucchini and mushrooms, cooking for another 4-5 minutes while stirring occasionally to combine flavors and soften the vegetables.
- Pour Broth: Pour the vegetable broth into the pot, making sure the vegetables are fully submerged to create a flavorful base.
- Add Lentils and Spices: Add the rinsed lentils, soy sauce, ground turmeric, ground cumin, smoked paprika, ground black pepper, salt, and ground coriander to the pot for depth and warmth of flavor.
- Add Bay Leaf: Place the bay leaf into the pot and stir to mix all the ingredients evenly.
- Bring to Boil: Increase heat to medium-high and bring the mixture to a rolling boil, preparing it for simmering.
- Simmer: Reduce heat to low, cover the pot with a lid, and simmer gently for 30-35 minutes until the lentils are tender and fully cooked.
- Add Spinach: Stir in the baby spinach and cook for an additional 2-3 minutes until the spinach wilts, adding freshness and color.
- Remove from Heat: Take the pot off the heat and carefully remove the bay leaf, discarding it.
- Enhance Flavors: Stir in the nutritional yeast and lemon juice to brighten the dish and add a subtle savory note.
- Adjust Seasoning: Taste the hotpot and adjust seasoning as needed with extra salt, pepper, or soy sauce to suit your preference.
- Serve: Serve the vegan hotpot hot, optionally garnished with fresh herbs or a sprinkle of nutritional yeast for extra flavor and texture.
Notes
- This hotpot can be customized by adding your favorite seasonal vegetables.
- For a spicier version, add a pinch of chili flakes or cayenne pepper.
- Use low-sodium soy sauce for a lower salt option.
- Leftovers can be refrigerated for up to 3 days and taste even better the next day as flavors meld.
- To make it gluten-free, ensure the soy sauce used is gluten-free.
