Description
This vegan hotpot simmers green lentils in a rich broth spiced with cumin, paprika, and coriander. Carrots, celery, potatoes, and kale soak up every flavor, delivering a bowl of comforting warmth and earthy depth.
Ingredients
- 1 cup dried green or brown lentils
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 1/4 teaspoon chili flakes
- 4 cups vegetable broth
- 1 cup diced tomatoes
- 2 potatoes, peeled and cubed
- 1 cup chopped kale
- Salt to taste
- Pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Rinse and drain the lentils under cold water.
- Heat the olive oil in a large pot over medium heat and sauté the onion, carrots, and celery until softened.
- Add the minced garlic, ground cumin, smoked paprika, ground coriander, and chili flakes, and cook for 1 minute until fragrant.
- Stir in the diced tomatoes and vegetable broth, then bring the mixture to a gentle boil.
- Add the lentils and cubed potatoes to the pot, reduce the heat to low, cover, and simmer for 25 to 30 minutes until the lentils and potatoes are tender.
- Stir in the chopped kale and cook for an additional 5 minutes until wilted.
- Season with salt and pepper to taste and remove from heat.
- Ladle the hotpot into bowls and garnish with fresh parsley before serving.
Notes
- You can substitute red lentils but reduce simmer time as they cook faster.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Feel free to add other vegetables like bell peppers or zucchini for extra flavor.
- Adjust the chili flakes to control the heat level according to your preference.