Description
Hearty and satisfying main dish comfort.
Ingredients
Scale
- 8 ounces dried green lentils
- 16 ounces vegetable broth
- 8 ounces onion, chopped
- 12 ounces large russet potato
- 2 tablespoons olive oil
- 8 ounces carrot, cut into 1/2 inch chunks
- 15 ounces diced tomatoes
- 1 tablespoon tomato paste
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Step: Put the vegetable broth and dried lentils in a medium saucepan, bring to a boil, cook for 20 minutes, then drain and set aside.
- Step: Heat 1 tablespoon of olive oil in a skillet and saute the onion until translucent (about 10 minutes), then remove and set aside.
- Step: In the same skillet, add the remaining olive oil and saute the carrot for 5 minutes.
- Step: Add the potato and cook on medium-high heat to brown on all sides (about 15 minutes).
- Step: Stir in the tomato paste.
- Step: Add the diced tomatoes, sauteed onion, and the three herbs, then cook on medium heat for 10 minutes.
- Step: Stir in the cooked lentils and heat through for 5 to 10 minutes.
Notes
Green lentils are recommended as they hold their shape better than red lentils. Russet potatoes work well, but you can substitute a portion with sweet potatoes for added vitamin A. Store leftovers in an airtight container in the refrigerator for 3-4 days; freezing is not recommended as potatoes may become mushy.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Vegan
Nutrition
- Serving Size: 12 ounces
- Calories: 384 kcal
- Sugar: 10 g
- Sodium: 1130 mg
- Fat: 8 g
- Saturated Fat: 6 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 23 g
- Protein: 19 g
- Cholesterol: 0 mg
Keywords: vegan hash, skillet potatoes, lentil recipe, vegan main dish, comfort food