Vegan hotpot with lentils and mushrooms

Name: Vegan hotpot with lentils and mushrooms
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Cuisine: British
Ingredients: 150 g / ¾ cup French green lentils (lentilles vertes)*; 3 tbsp olive oil, divided; 2 banana shallots, finely diced; 4 large garlic cloves, finely diced; 8 sprigs of thyme, leaves picked; 250 g / 9 oz chestnut / cremini mushrooms; 125 g / 4½ oz fresh shiitake mushrooms; 4 medium starchy potatoes (I used Maris Piper); 1 large carrot, chopped large; 30 ml / 2 tbsp soy sauce or tamari; ¼ tsp black pepper; 1 tsp smoked (sweet) paprika; ½ vegan mushroom (or vegetable) stock cube; 7 ml / 1½ tsp vegan Worcester sauce; 15 ml / 3 tsp balsamic vinegar; 120 ml / ½ cup vegan white wine (optional); 2 tsp cornflour / cornstarch dissolved in 1 tbsp water; salt

Instructions

Prep:30minCook:1h 15min

Vegan hotpot with lentils and mushrooms is a meatless take on this British classic. It's full of flavour and texture, cosy, filling and naturally gluten-free.

Updated at: Fri, 06 Dec 2024 09:36:46 GMT