The Best Lentil & Mushroom Hotpot (Gluten Free, Vegan)

Prep: 15 minutesCook: 45 minutesTotal: 60 minutes
Yield: serves 2Category: Dinners
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My Lentil Hotpot is absolutely delicious and the ultimate comfort food!

This cosy dinner is a great alternative to a traditional Sunday roast on the weekend but it also makes a great midweek dinner on cold nights. Although this recipe may seem time consuming initially, once the prep work is done you just need to pop it in the oven meaning it is a relatively low maintenance meal.

Hotpots are a long standing favourite of mine yet I had never veganised the classic until creating this recipe! I love more traditional meals like hotpots, cottage pies and stews when the temperature drops cooler and I do not want to stop eating them just because I no longer eat meat. I wanted to try and keep all of the classic elements but basically just swap the beef mince for plant based alternatives and, texture wise, it just made sense to use lentils and mushrooms instead as they offer quite a ‘meaty’ result. I am really happy with how this delicious hotpot turned out and it has definitely jumped to the top of my favourite dinners list!

I tend to use a large heavy bottomed saucepan to cook the mushroom and lentil mixture. I then transfer it into an ovenproof casserole dish before layering the sliced potato across the top. If you own a hob to oven casserole dish then by all means use this and save on washing up!

I like to use chestnut mushrooms in this recipe but in all honesty you could use any type that you wanted. I use fresh thyme and ideally would use fresh oregano too, however, I can never find it in stores near me. If you are lucky enough to be able to buy it fresh feel free to use it in this recipe instead of dried. Similarly, if you are unable to find fresh thyme you can substitute this for dried.

The soy sauce and worcester sauce add extra depths to this recipe that really help replicate that ‘meaty,’ savoury taste. You should be able to access gluten free and vegan versions from the free from sections of most large supermarkets. Remember to check you are using a suitable stock cube that meets your dietary requirements.

I leave the skin on my potatoes before slicing and adding to the top of this hotpot, however, you can always peel them first if preferred and save the skins to make crisps in the airfryer.

I like to turn the heat up on the oven to get the potatoes really crispy at the last minute, if you are following the method noted below ensure you keep an eye on the hotpot during this time so they do not start to burn as ovens tend to vary.

If you like my Lentil Hotpot recipe and are looking for more comforting dinner ideas why not check out my Creamy Cauliflower Traybake, my Vegetable Patch Pie, my Mushroom Bourguignon or my Simple Sausage Casserole which you can find here.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x


  • 200g 1 + 1/2 cups chestnut mushrooms
  • 100g 1/2 cup green lentils
  • 500g 2 cups water
  • 2 medium sized potatoes
  • 1 medium carrot
  • 1 white onion
  • 2 tbsp gluten free soy sauce
  • 2 tbsp worcester sauce (vegan and gluten free)
  • 1 stock cube
  • 2 cloves garlic
  • 1 sprig thyme
  • 1/2 tsp oregano
  • pinch sea salt
  • pinch black pepper
  • splash olive oil


  1. Peel and dice the white onion before adding to the pan along with a splash of oil, cook over a low heat
  2. Slice the carrot into coins and then slice each coin in half. Add to the pan and allow to soften
  3. Roughly chop the mushrooms and add to the pan along with the chopped garlic and a big pinch of sea salt. Allow to cook for a few minutes, stirring often
  4. Add the lentils, the water, stock cube, soy sauce, worcester sauce, oregano, salt and pepper to the pan and stir
  5. Remove the thyme leaves from the stem and stir into the pan, increase the heat and bring to the boil
  6. Place the lid on the pan, reduce the heat and simmer for ten minutes
  7. Transfer the mixture into an ovenproof casserole dish
  8. Thinly slice the potatoes lengthways and arrange across the top of the hotpot so they completely cover the mixture
  9. Use a pastry brush to top the potatoes with a little olive oil and add a sprinkle of sea salt
  10. Bake in a preheated oven for 30 minutes at 200 degrees Celsius
  11. Brush a little more oil across the top and place back in the oven
  12. Increase the heat to 220 degrees Celsius and bake for another 15 minutes or until the potatoes are golden brown and crispy


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