Vegan Lentil Hotpot

  • 20MINS
  • 50MINS
  • 385KCAL

This Vegan Lentil Hotpot is so packed full of veg and flavour that you won't even miss the meat!

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NutritionPer Serving

  • Calories385
  • Carbs59g
  • Protein19g
  • Fat2.4g
  • Saturates0.7g
  • Sugars13g

Vegan Lentil Hotpot - Pinch of Nom Slimming Recipes

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff to know in the blurb!

One of our favourite ingredients is the humble lentil as it’s so versatile! Low in fat and high in fibre and protein, they’re perfect for vegetarian diets, or even if you just feel like something a little different than the usual meat dishes.

This super comforting Vegan Lentil Hotpot is packed full of veg and is so flavoursome that you won’t even notice the lack of meat. This dish is suitable for a wide range of diets, but if you’re cooking for a vegan diet then it’s really important to double check that your vegetable stock cubes are vegan – some brands aren’t!

Par boiling the potatoes first means that they take less time to cook and helps to keep them fluffy on the inside, but crisp on the outside.

Serve with some steamed mixed veg, or your favourite vegetable side dish for a really warming, hearty dish that’s ideal for a cold winter evening.

What diets is this Vegan Lentil Hotpot suitable for?

This Vegan Lentil Hotpot is suitable for dairy free, vegetarian and vegan diets. Remember to make sure that your vegetable stock cubes are vegan friendly!

It can also be made suitable for gluten free diets as long as you swap out the following ingredients for gluten free alternatives:

  • Vegetable stock cube
  • Soy sauce

Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Vegan Lentil Hotpot recipe?

  • If you’re on WW Green you’ll need to count 9 Points per portion of this Vegan Lentil Hotpot recipe.
  • If you’re on WW Blue you’ll need to count 4 Points per portion of this Vegan Lentil Hotpot recipe.
  • If you’re on WW Purple you’ll need to count 1 Point per portion of this Vegan Lentil Hotpot recipe.

Do you need any special ingredients to make this Vegan Lentil Hotpot?

Nope, this recipe is super simple and doesn’t require any special ingredients!

How many calories are in this Vegan Lentil Hotpot?

There are 385 calories per portion in this Vegan Lentil Hotpot which means it falls into our Everyday Light category. 

This Vegan Lentil Hotpot is perfect if you’re following a calorie controlled diet and fits well with any one of the major diet plans such as Weight Watchers. 

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

Step 1

Preheat the oven to 180ºC.

Step 2

Spray a large saucepan with low calorie cooking spray and over a medium heat, sauté the onions, carrots, celery and mushrooms for 10 minutes, until they begin to soften.

Step 2 pinchofnom.com

Step 3

Add the mustard powder, garlic granules, thyme and tomato puree to the pan and stir well.

Step 3 pinchofnom.com

Step 4

Stir in the stock, balsamic vinegar and soy sauce and bring to a simmer. Allow to cook for 10 minutes, until the vegetables are just soft.

Step 4 pinchofnom.com

Step 5

Meanwhile place the sliced potatoes into a pan of cold salted water and bring to the boil, reduce the heat and simmer for 3-4 minutes. Drain.

Step 5 pinchofnom.com

Step 6

When the vegetables are just soft, stir in the lentils, and pour the mix into an oven proof dish.

Step 6 pinchofnom.com

Step 7

Arrange the par cooked, sliced potatoes on top, spray with low calorie cooking spray and sprinkle on a little salt and freshly ground black pepper to taste.

Step 7 pinchofnom.com

Step 8

Place in the oven for about 30 minutes, until the potatoes are crisp and golden, but soft on the inside.

Step 9

Serve with your choice of accompaniment.

Vegan Lentil Hotpot - Pinch of Nom Slimming Recipes

What could I serve with this Vegan Lentil Hotpot?

This Vegan Lentil Hotpot is delicious when served with some steamed mixed veg or any of the following accompaniments:

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How do you know when this Vegan Lentil Hotpot is cooked?

You’ll need to cook your veg until it’s just soft which should take around 20 minutes.

Bake your Vegan Lentil Hotpot in the oven until the potatoes are crisp and golden and just soft on the inside.

Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.

How long can you keep this Vegan Lentil Hotpot in the fridge?

Once you’ve put it out, ideally you should eat it within 4 hours.

If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill.  You can keep leftovers of this Vegan Lentil Hotpot in the fridge for approximately 3 days or so.

Can I freeze this Vegan Lentil Hotpot?

Yes you can! This recipe can be frozen, but please remember to do the following;

  • Freeze it as soon as it is cold enough.
  • Use a container or bag that is suitable for freezing.

Don’t forget to add a label with what it is, and on what date you put it in the freezer!

How do I reheat this Vegan Lentil Hotpot?

From chilled: Decant into an oven proof dish and reheat in a moderate oven for 20 minutes or until piping hot.

From frozen: Defrost thoroughly and then as above.

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Vegan Lentil Hotpot

This Vegan Lentil Hotpot is so packed full of veg and flavour that you won't even miss the meat!
  • Prep Time
    20 MINS
  • Cook Time
    50 MINS
  • KCals 385
  • Carbs 59G
  • WW Points:
  • 9 Green
  • 4 Blue
  • 1 Purple

Ingredients

  • 2 tins of green lentils drained and rinsed
  • 2 onions diced
  • 2 carrots peeled and cut into small dice
  • 2 sticks of celery cut into small dice
  • 200 g mushrooms sliced
  • 3 tbsp tomato puree
  • 1 tsp mustard powder
  • 3 tbsp soy sauce
  • 1 vegetable (vegan) stock cube made up with 350ml boiling water
  • 2 tsp garlic granules
  • 1 tsp dried thyme
  • 1 tsp balsamic vinegar
  • 500 g potatoes peeled and sliced
  • low calorie cooking spray
  • salt and pepper to taste

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

Instructions

  1. Pre-heat the oven to 180ºC.
  2. Spray a large saucepan with low calorie cooking spray and over a medium heat, sauté the onions, carrots, celery and mushrooms for 10 minutes, until they begin to soften.
  3. Add the mustard powder, garlic granules, thyme and tomato puree to the pan and stir well.
  4. Stir in the stock, balsamic vinegar and soy sauce and bring to a simmer. Allow to cook for 10 minutes, until the vegetables are just soft.
  5. Meanwhile place the sliced potatoes into a pan of cold salted water and bring to the boil, reduce the heat and simmer for 3-4 minutes. Drain.
  6. When the vegetables are just soft, stir in the lentils, and pour the mix into an oven proof dish.
  7. Arrange the par cooked, sliced potatoes on top, spray with low calorie cooking spray and sprinkle on a little salt and freshly ground black pepper to taste.
  8. Place in the oven for about 30 minutes, until the potatoes are crisp and golden, but soft on the inside.
  9. Serve with your choice of accompaniment.

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10 comments

See what others have to say

Cettina WilliamsWednesday 10th March 2021

I absolutely loved this dish. Cooked it twice already.
Just a question though, I just bought all 3 books but haven’t come across this recipe? Have I missed it or is it not in the books?
Thank you 🙂

Reply

    HollyWednesday 10th March 2021

    Hey Cettina, thanks so much for your message we are so glad to hear you enjoyed this recipe! It is exclusive to our website so doesn’t appear in any of our books

    Reply

Laura HackettFriday 1st January 2021

My awkward other half hates mushrooms. What can I use instead?

Reply

    HollySaturday 2nd January 2021

    Hi Laura, you could try swapping the mushrooms for peppers, courgette, green beans or any other vegetables you have to hand! Hope that helps!

    Reply

AnneThursday 10th December 2020

Hi I thought I had a tin of green lentils but I don’t. I have some dried red lentils or I have tins of mixed beans. Do you think either would be OK?

Reply

    HollyThursday 10th December 2020

    Hey Anne, I’d go with the can of mixed beans as there is no need to precook those first. Enjoy the recipe and hope that helps!

    Reply

    Amy HeaneyTuesday 15th December 2020

    Thank you for asking! I was in the same situation with my ingredients lol. I really want to try this recipe, thanks to you, I now have it written down on this weeks plan! 😀 x

    Reply

      SharonWednesday 16th December 2020

      Hi Amy, we’re glad that Anne’s question helped you out too. Hope you enjoy the recipe!

Deborah DodsonFriday 27th November 2020

Loved the Lentil Hotpot. I halved the recipe as only the 2 of us, but that was still too much. We had about a third each a d saved the rest for another day.

Reply

    HollyFriday 27th November 2020

    Hi Deborah, so glad you enjoyed the Vegan Lentil Hotpot and great that you have a meal ready for another day!

    Reply

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