Table of Contents
- Why This Hotpot Is a Must-Try
- The Inspiration Behind This Easy Recipe
- Comfort in Every Spoonful
- Perfect for Weeknight Dinner Recipes
- How to Customize This Plant-Based Delight
- From Betty’s Kitchen to Yours
- Notes & Tips
Key Takeaways
This Lentil Potato Hotpot is one of those easy recipes that hits all the right notes: warm, hearty, budget-friendly, and plant-based. Ideal for dinner recipes that require minimal effort and offer maximum flavor, it’s a cozy comfort meal with wholesome ingredients. Whether you’re a long-time vegan or just exploring meatless options, this dish is a keeper.
Why This Hotpot Is a Must-Try
When you’re searching for easy recipes that check the boxes for taste, nutrition, and convenience, this lentil potato hotpot delivers. It combines the hearty texture of lentils with layers of tender, golden potatoes for a satisfying one-pot meal. This dish is proof that comfort food doesn’t need meat—or hours in the kitchen.
The Inspiration Behind This Easy Recipe
On Betty Cooks, we’re always striving to bring you easy recipes that inspire comfort and joy. Betty crafted this hotpot to satisfy her craving for something simple, hearty, and soul-warming—something that fits into busy weeknights and feels like a hug in a bowl. It’s become a fan favorite in her home and, we hope, soon in yours.
Comfort in Every Spoonful
This isn’t just another lentil dish. It’s rich with earthy flavor and seasoned to perfection. The smoked paprika adds a subtle depth while the tender potatoes soak in every bit of savory broth. Whether you’re cooking for the family or meal-prepping for the week, this hotpot brings all the comfort of traditional stews with none of the hassle.
Perfect for Weeknight Dinner Recipes
If you’re looking for dinner recipes that are filling, delicious, and plant-based, this one’s a standout. It’s quick to prep, forgiving if you’re short on time or ingredients, and makes for excellent leftovers. It’s the kind of dish that proves easy recipes can still impress your taste buds—and your guests.
How to Customize This Plant-Based Delight
This hotpot is perfect as-is, but also flexible. Try swapping white potatoes for sweet potatoes, or add in mushrooms and spinach for an extra dose of veggies. If you’re inspired by longtail keywords like cheesey potatoes easy recipe or chicken stirfry easy recipe, use this recipe as a base and experiment with flavors you love. It’s also compatible with tools like the easy recipes ninja creami for freezing and reheating convenience.
From Betty’s Kitchen to Yours
Betty has always believed that food should be accessible and nourishing. That’s the heart behind Betty Cooks, where she shares recipes that blend flavor with simplicity. This lentil potato hotpot is one of her personal favorites because it transforms basic pantry ingredients into something truly comforting and memorable. It’s just one more example of how easy recipes can bring people together.
Notes & Tips
For added richness, use vegetable broth instead of water and don’t skip the smoked paprika—it gives the dish that subtle, smoky background note. This recipe also freezes beautifully, making it a great candidate for meal prep or batch cooking.
Lentil Potato Hotpot – Cozy & Hearty Easy Recipes
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili flakes (optional)
- 1 tablespoon tomato paste
- 1 1/2 cups dried green lentils
- 4 cups vegetable broth
- 2 bay leaves
- Salt and pepper, to taste
- 3–4 medium potatoes, thinly sliced
- Fresh thyme, for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large oven-safe pot or Dutch oven, heat olive oil over medium heat.
- Sauté the onion until soft and translucent, about 5 minutes. Add garlic and cook for another minute.
- Stir in carrots, celery, thyme, paprika, chili flakes (if using), and tomato paste. Cook for 2–3 minutes.
- Add lentils, vegetable broth, bay leaves, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Remove from heat and discard bay leaves. Arrange the sliced potatoes over the lentil mixture in overlapping layers.
- Brush the top with olive oil and season with additional salt and pepper.
- Cover with lid or foil and bake for 30 minutes. Uncover and bake for another 20 minutes until potatoes are golden.
- Garnish with fresh thyme and serve hot.
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