Spiced mushroom & lentil hotpot

Spiced mushroom & lentil hotpot

  • 1
  • 2
  • 3
  • 4
  • 5
(20 ratings)

Prep: 10 mins Cook: 35 mins


Serves 4

A vegan winter warmer the whole family will love. This healthy potato-topped bake is low in calories and fat, high in fibre, and three of your 5-a-day

Nutrition and extra info

  • before baking
  • Healthy
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal312
  • fat7g
  • saturates1g
  • carbs44g
  • sugars13g
  • fibre12g
  • protein12g
  • salt0.7g
Save to My Good Food
Please sign in or register to save recipes.


  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 medium onion, sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 300g mini Portobello mushrooms or chestnut mushrooms, sliced
  • 2 garlic cloves, crushed
  • 1 ½ tsp ground cumin
  • 1 tsp smoked paprika
  • 2 x 400g cans green lentils, drained and rinsed (drained weight 240g)
  • 1 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 1 tbsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 1 medium sweet potato, peeled and very thinly sliced
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 1 large potato, very thinly sliced



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1 thyme sprig, leaves picked


  1. Heat oven to 200C/180C fan/gas 6. Heat half the oil in a medium saucepan. Fry the onion for 3 mins, then add the mushrooms. Cook for another 3 mins, then increase the heat and add the garlic, ground cumin and paprika, and cook for 1 min. Remove from the heat and add the lentils, soy sauce, balsamic vinegar and 100ml water. Season, then tip the mixture into a casserole dish.

  2. Rinse the saucepan and return to the hob. Add a kettle full of boiled water and bring back to the boil over a high heat. Add the potato slices, cook for 3 mins, then drain. Arrange on top of the lentils, then brush with the remaining oil. Roast in the oven for 25 mins until the potatoes are golden, then scatter over the thyme before serving.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Kashish Food's picture
Kashish Food
22nd May, 2020
I really like the sound of this recipe, but the method is incomplete. How long do I need to cook this?
11th May, 2020
I do this regularly as a cheaper option to meat meals. I leave out the vinegar and I double the amount of spices used. I also add in a bit of tomato puree, veg stock and some English mustard. I use 100g of dried lentils which soaked and cooked makes 400g in total and this is enough to feed the three of us in our house for two days (so six meals in total). To be honest this recipe could even be used as a side dish to meat if you wanted to make it last longer but I find it perfectly adequate on its own. (It's even fine without the potatoes if you don't want the extra carbs!)
6th Dec, 2019
Very very tasty ! I cannot understand the negative comments, we thought this was absolutely delicious ! In fact, I’ve never commented on a recipe before but this was so good, I just had to. I did go a little heavy on the spices, garlic, etc having read other comments, but it is genuinely one of the best recipes I’ve made from Good Food.
27th Oct, 2017
I'm surprised by the negative comments. We loved this but did make a few adjustments. We added four cloves of garlic, not two. When we added the filling to the casserole, we sprinkled over a load of dried chilli flakes (we like spice!) and we boiled the potatoes for six minutes, not three. Unlike some, we used tinned green lentils as stated. It was delicious. We had seconds!
6th Feb, 2017
This was not good at all. I didn't have tinned lentils so used dry ones and what a mess that was. Weird flavours. Took much longer than expected. Don't do it.
26th Oct, 2016
I soaked and cooked my own green lentils (100g dried per 400g canned), and halved the recipe as there are only 2 of us. I found it incredibly bland, needs some veg stock rather than water to give more depth of flavour. Also just 3 minutes precooking the onions was nowhere near enough, I cooked them for at least 10 minutes and they were still crunchy when I served up. I won't bother making this again.
22nd Oct, 2016
Really like this recipe!! Halved it, and did it for myself and my Aunty tonight :D Was really nice!! Served with mash and some green veggies because it is a bit brown..!! But was scummy with a bit of horseradish on the side :) I made it the day before, and cooked it at 200 for 30 mins before serving.
11th Oct, 2016
Really like the sound of this recipe, but the method is incomplete. How long do I need to cook this for?
18th Oct, 2016
I think only partial instructions are here
Paxos Girl
22nd Oct, 2016
The 'method' is incomplete. How is the dish completed? Thank you.
goodfoodteam's picture
1st Nov, 2016
Thanks for your comment. The recipe is complete. We're wondering if there's been some confusion over the part where it says 'Roast...for 25 mins' so have reworded that. We hope that's now clearer.
11th May, 2020
Add veg stock, English mustard and some tomato puree to make the sauce more substantial.
Want to receive regular food and recipe web notifications from us?