Prepare the Ingredients

1. Rinse the Lentils: Start by rinsing your lentils under cold water to remove any dirt or debris.
2. Chop the Vegetables: Dice your onion, garlic, carrots, potatoes, bell pepper, and zucchini. Set them aside for later.

Cook the Hotpot

1. Sauté the Onion and Garlic: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté for about 3-4 minutes, until softened and fragrant.
2. Add the Carrots and Potatoes: Stir in the chopped carrots and potatoes. Sauté for another 3-4 minutes to help bring out their natural sweetness.
3. Add the Spices: Sprinkle in the cumin, coriander, turmeric, and smoked paprika (if using). Stir to coat the vegetables in the spices, allowing them to toast slightly for 1-2 minutes.
4. Add the Lentils and Broth: Pour in the lentils and vegetable broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 30 minutes, or until the lentils and vegetables are tender.
5. Add the Remaining Vegetables: Add the chopped bell pepper, zucchini, and diced tomatoes to the pot. Stir well to combine. Continue simmering for another 10-15 minutes until all the vegetables are tender.
6. Season to Taste: Taste the hotpot and season with salt, pepper, and additional spices if desired. If you like a creamier texture, stir in the coconut milk at this stage.
7. Optional Add-ins: If you’re using any optional add-ins like spinach, kale, or cooked meat, add them now and cook for another 5 minutes, just until everything is heated through.

Serve and Garnish

1. Serve the Hotpot: Ladle the hotpot into bowls and garnish with fresh parsley or cilantro for a burst of color and flavor.
2. Pair with Bread: Serve with a warm crusty bread or naan for dipping to make this meal even more satisfying.