Description
A hearty and comforting Vegan Hotpot made with lentils and a variety of fresh vegetables, perfect for a cozy meal.
Ingredients
Scale
- 1 cup Baby spinach
- 1 Bay leaf
- 2 medium Carrots
- 2 Celery stalks
- 1/2 tsp Coriander, ground
- 3 cloves Garlic
- 1 cup Lentils, dried
- 1 cup Mushrooms
- 1 large Onion
- 1 medium Zucchini
- 4 cups Vegetable broth
- 1 tbsp Lemon juice
- 1 tbsp Soy sauce
- 1/2 tsp Black pepper, ground
- 1 tbsp Nutritional yeast
- 1 tsp Paprika, smoked
- 1/2 tsp Salt
- 1 tsp Turmeric, ground
- 1 tbsp Olive oil
- 1 tsp Cumin, ground
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion, garlic, carrots, and celery; sauté until softened.
- Stir in the mushrooms, zucchini, and spices (coriander, cumin, paprika, turmeric, black pepper, and salt); cook for a few minutes.
- Add the lentils and vegetable broth; bring to a boil.
- Reduce heat and add the bay leaf; simmer for about 30-40 minutes until lentils are tender.
- Stir in baby spinach, lemon juice, and soy sauce; cook for an additional 5 minutes.
- Remove bay leaf and serve hot, garnished with nutritional yeast if desired.
Notes
- Feel free to add other vegetables like bell peppers or peas.
- Adjust seasoning according to taste.
- This hotpot can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg