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vegan hot pot with cabbage and gravy in background

Vegan hot pot with lentils and root vegetables

A delicious vegan hot pot filled with hearty root vegetables and lentils. A deeply satisfying dinner that's perfect for a cold night.
Course Main Course
Cuisine British
Keyword vegan hot pot
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings 4
Calories 538kcal
Author Cook Veggielicious


For the hot pot filling

  • 1 tablespoon sunflower or vegetable oil plus extra for brushing
  • 1 onion chopped
  • 2 celery stalks chopped
  • 1 carrot peeled and diced
  • ½ swede peeled and chopped
  • 1 medium parsnip peeled and chopped
  • 2 tablespoons plain flour
  • 1 bay leaf
  • 1 tablespoon soy sauce
  • 1 teaspoon miso paste
  • 2 thyme sprigs leaves picked off and roughly chopped or 1 tsp dried thyme
  • 250 g brown or green lentils cooked
  • 600-750 ml vegetable stock
  • salt and pepper to taste

For the potato topping

  • 4-6 medium potatoes very thinly sliced (peeling is optional) quantity depends on dish size
  • 1 tablespoon olive oil


  • Preheat the oven to 180°C (fan)/200°C/gas mark 6.
  • Heat 1 tablespoon of sunflower or vegetable oil in a large pan over a medium heat. Add your chopped onion. Sauté until soft.
  • Add 2 stalks of chopped celery and a chopped carrot, stir, and reduce the heat to low. Cover with a lid and sweat for 5-10 minutes until starting to soften.
  • Add the chopped swede and parsnip, stir, cover and sweat for a further 10 minutes.
  • Stir through two tablespoons of flour then add a bay leaf, a tablespoon of soy sauce, a teaspoon of miso paste, chopped leaves from two sprigs of thyme and 600ml of hot vegetable stock. Stir well.
  • Bring to the boil, then reduce the heat and cook for 15-20 minutes to thicken. Add the remaining vegetable stock if the sauce become too thick.
  • Add the cooked lentils and stir through.
  • Season with salt and pepper to taste.
  • Transfer to an oven proof dish if needed and cover with slices of potato. Brush lightly with olive oil.
  • Bake in the oven for 40 minutes until the potatoes are soft and golden brown on top.
  • Serve with greens or baked beans.


Calories: 538kcal | Carbohydrates: 96g | Protein: 23g | Fat: 8g | Saturated Fat: 1g | Sodium: 947mg | Potassium: 1900mg | Fiber: 28g | Sugar: 10g | Vitamin A: 2933IU | Vitamin C: 67mg | Calcium: 112mg | Iron: 7mg