The weekend has arrived – though honestly, does it feel any different from a workday? Between long working hours and tight deadlines, I often find myself at my desk even on the weekends. Despite the relentless nature of work, the thought of putting my feet up for a walk with friends tomorrow is a comforting one, even if the weather forecast suggests gloomy skies. After all, it's the little things, like stepping away from the screen, that give the soul a much-needed breather.

On a personal note, Natasha has felt dreadful for a few days, and I found her on the brink of nausea, looking feverish and weak.  

As for food, I’ve been torn between lighter, fresher meals following the Christmas bingeing and those comforting, warm dishes that feel perfect when the evening chill creeps in. With this in mind, I’m bringing you a recipe that perfectly balances both comfort and health: a hearty vegan hotpot made with lentils and mushrooms, inspired by the classic Lancashire hotpot.

Having English-born parents they would often prepare cold-weather dishes like Lancashire hotpot, regardless of the temperature outside. While I wasn't a fan of this traditional dish, it left a lasting impression on me for its heartiness. The original version, laden with lamb and topped with crispy potato slices, is an ideal example of a slow-cooked meal that can warm you up after a long day of hard labour.

Since I no longer eat meat, I’ve adapted this recipe to create a satisfying, plant-based version using mushrooms and lentils as the core ingredients. This variation not only offers the comforting feeling of the original hotpot but is also heart-healthy and packed with nutrients. Let’s get into the recipe!

Ingredients:

• 150 g French green lentils (also known as 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 chestnut mushrooms
• 125 g fresh shiitake mushrooms
• 4 medium starchy potatoes (Maris Piper recommended)
• 1 large carrot, roughly chopped
• 30 ml soy sauce or tamari
• ¼ tsp black pepper
• 1 tsp smoked paprika
• 1 vegan mushroom or vegetable stock cube
• 7 ml vegan Worcester sauce
• 15 ml balsamic vinegar
• 120 ml white wine (optional)
• 2 tsp cornflour / cornstarch, dissolved in 1 tbsp water
• Salt, to taste

Method:

1. Prepare the lentils:
   Start by rinsing the lentils under cold water. Place them in a saucepan, cover with plenty of water, and simmer for approximately 30 minutes. They should only be partially cooked at this stage. If you often find lentils hard to digest, adding a small piece of kombu (a type of seaweed) to the cooking water may help.

2. Cook the aromatics:
   Heat 2 tbsp olive oil in a large skillet or cast iron pan over medium heat. Add the diced shallots and sauté for about 5 minutes until they begin to soften and turn translucent. Stir in the garlic and thyme leaves, continuing to sauté for another couple of minutes until fragrant.

3. Prepare the vegetables:
   While the shallots are cooking, chop the mushrooms into medium-to-large chunks. Slice the potatoes thinly, about 2-3 mm thick. Parboil the potato slices in boiling water for 4 minutes, then drain and rinse under cold water to stop the cooking process. Set them aside to cool.

4. Cook the mushrooms and carrot:
   Add the chopped mushrooms to the pan, stirring regularly until they begin to caramelise lightly. Next, add the chopped carrot, followed by the cooked lentils, soy sauce, black pepper, smoked paprika, and a vegan mushroom or vegetable stock cube dissolved in 240 ml of water. Stir everything together well and bring to a gentle simmer. Then, add the Worcester sauce, balsamic vinegar, and white wine (if using), and allow the mixture to cook for another 5-10 minutes. Taste and adjust the seasoning as needed.

5. Thicken the sauce:
   To thicken the sauce, mix the cornflour with a tablespoon of water to form a slurry. Stir this into the pan, allowing it to thicken the mixture. Continue to simmer for another 3-4 minutes. The result should be a rich, savoury stew with a beautiful balance of flavours.

6. Assemble the hotpot:
   Preheat your oven to 180°C (355°F). Once the stew is ready, transfer the mixture to an oven-safe dish, or leave it in the skillet if it's ovenproof. Arrange the cooled potato slices on top of the stew, overlapping them slightly like shingles on a roof. Cover the dish with a lid or foil and bake for 20 minutes.

7. Crisp the potatoes:
   After 20 minutes, remove the hotpot from the oven and increase the oven temperature to 220°C (425°F). Brush the top of the potato slices with the remaining 1 tbsp olive oil and sprinkle with a little salt, pepper, and leftover thyme leaves. Return the dish to the oven for an additional 30 minutes, or until the potatoes are golden and crispy.

8. Serve and enjoy:
   Once the potatoes are beautifully crisped up and the stew beneath is bubbling away, your vegan hotpot is ready to serve. Enjoy this hearty meal as a comforting dinner or as a filling lunch the next day.

Notes:

• Lentils: I used French green lentils (lentilles vertes), which hold their shape well after cooking. They are slightly smaller and darker than the typical green lentils found in the UK. If you prefer, you can swap these for other lentils, though the cooking time may vary. You can also use pre-cooked lentils (about 2 cups or 310 g) if you’re short on time, but keep in mind that they may become a bit overcooked by the end of the dish.
• Potatoes: Maris Piper potatoes are ideal for this recipe, as they break down slightly and create a lovely texture. You can substitute with other starchy potatoes like Russets or King Edwards.

Final Thoughts:

Like our vegan lasagne, this vegan hotpot with lentils and mushrooms is the perfect comfort food for cooler evenings when you’re craving something hearty and wholesome. The lentils and mushrooms provide a meaty texture, while the creamy potatoes on top make it feel indulgent without any of the guilt. Plus, this dish is rich in protein, fibre, and antioxidants, offering health benefits that contribute to heart health, diabetes prevention, and cancer protection.

By swapping out traditional meat for plant-based ingredients, you’re not only enjoying a more sustainable and cruelty-free meal but also boosting your overall well-being. This recipe is a great example of how traditional comfort food can be reinvented to suit a vegan diet, without sacrificing flavour or texture..... One of our favourite prepared vegan meals.