Description
Vegan Hotpot with Lentils is a heartwarming dish that brings comfort on chilly days. This delightful recipe features earthy lentils combined with colorful vegetables, all simmered in a fragrant broth that balances savory and spicy flavors. Perfect for cozy nights or casual gatherings, this hotpot offers both nutrition and satisfaction in every spoonful. Easy to prepare, it’s a versatile dish that can be adapted to use seasonal produce or your favorite ingredients.
Ingredients
Scale
- 1 cup green or brown lentils
- 4 cups low-sodium vegetable broth
- 2 medium carrots, chopped
- 1 bell pepper, chopped (any color)
- 3 cloves garlic, minced
- 1 medium yellow onion, finely chopped
- 2 cups fresh spinach or kale
- 1 tsp ground cumin
- 1 tsp paprika
- 2 tbsp soy sauce or tamari (gluten-free)
- Juice of 1 lemon
Instructions
- Prepare the veggies by chopping them into bite-sized pieces.
- In a large pot over medium heat, sauté onions and garlic in a splash of oil until translucent (about 3 minutes).
- Stir in rinsed lentils, cumin, and paprika until well coated.
- Pour in the vegetable broth and bring to a gentle boil. Reduce heat to low, cover, and simmer for 20-25 minutes until lentils are tender but not mushy.
- Add chopped carrots and bell pepper during the last 10 minutes of cooking.
- Stir in spinach or kale along with soy sauce or tamari; allow to wilt before squeezing lemon juice over the top just before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Simmering
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 15g
- Protein: 17g
- Cholesterol: 0mg