Description
Hearty and satisfying vegan hash featuring green lentils, russet potatoes, and carrots, perfect for a cozy main dish.
Ingredients
Scale
- 8 ounces green lentils (dried)
- 16 ounces vegetable broth
- 8 ounces onion (chopped)
- 12 ounces russet potato (large)
- 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: Combine vegetable broth and dried lentils in a saucepan, bring to a boil, cook for 20 minutes, drain, and set aside.
- Step: Heat 1 tablespoon of olive oil in a skillet over medium heat, sauté onion until translucent, then remove and set aside.
- Step: Add remaining olive oil to the same skillet, add carrot pieces, and sauté for 5 minutes.
- Step: Add potato pieces to the skillet with carrots and cook on medium-high heat for 15 minutes until browned.
- Step: Stir in tomato paste, then add diced tomatoes, the sautéed onion, oregano, basil, and thyme, cooking on medium heat for 10 minutes.
- Step: Fold in the cooked lentils and heat through for 5 to 10 minutes.
Notes
Green lentils are best for maintaining texture. Russet potatoes provide the best results, though sweet potatoes can be substituted for a portion of the potatoes. Avoid freezing this dish as the potatoes may become mushy.
- Prep Time: PT10M
- Cook Time: PT50M
- 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: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 23 g
- Protein: 19 g
- Cholesterol: 0 mg
Keywords: vegan hash, lentil recipe, potato skillet, plant-based dinner, hearty vegetable hash