Description
Dive into the warmth of this vibrant vegan hotpot with lentils, a nourishing dish that promises to lift your spirits. Infused with fresh vegetables and aromatic spices, this hearty meal is perfect for cozy evenings or gatherings with friends. Each bite offers a delightful blend of flavors and textures, making it a staple in any plant-based kitchen.
Ingredients
Scale
- 1 cup green or brown lentils, rinsed
- 4 cups low-sodium vegetable broth
- 1 cup carrots, chopped
- 1 cup bell peppers, chopped
- 2 cups fresh spinach
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 2 tsp cumin
- 2 tsp paprika
- 1 can (14 oz) coconut milk
- Juice of 1 lemon
Instructions
- Wash and chop all vegetables into bite-sized pieces.
- Heat olive oil in a pot over medium heat. Add chopped onions and sauté until translucent.
- Stir in minced garlic, cumin, and paprika; cook until fragrant (about 30 seconds).
- Add rinsed lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Stir in chopped veggies and coconut milk; simmer until veggies are tender yet vibrant.
- Squeeze fresh lemon juice into the pot before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 360
- Sugar: 5g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 11g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg