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.

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

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.

Step 3

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.

Step 4

Stir in the minced garlic, dried thyme, and smoked paprika. Cook for an additional minute, until fragrant.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Drizzle the remaining 1 tablespoon of olive oil over the potato topping for added browning.

Step 9

Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the filling is bubbling.

Step 10

Let cool for 5 minutes before serving. Enjoy!

Nutrition Facts

Serving size	(3088.9g)

Amount per serving	% Daily Value*
Calories	2447.5

Total Fat 75.0g	0%
Saturated Fat 23.1g	0%
Polyunsaturated Fat 6.3g
Cholesterol 0mg	0%
Sodium 4924.5mg	0%
Total Carbohydrate 389.9g	0%
Dietary Fiber 68.1g	0%
Total Sugars 53.6g
Protein 69.9g	0%

Vitamin D 25IU	0%
Calcium 755.8mg	0%
Iron 28.8mg	0%
Potassium 10776.6mg	0%

*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.

Source of Calories

Fat: 26.8%

Protein: 11.1%

Carbs: 62.0%