Lentil Carrot Potato Hash uses pre-cooked dried lentils, then everything else is done in one skillet. The textures are varied and the flavors divine. Easy!
Comfort food is warm, filling and tasty and those are exactly the sentiments that Lentil, Carrot Potato Hash conjures up. We seem to have some sort of lentil about once a week. Another one that is also on this blog that adds lots of comfort is Hearty Chickpeas and Red Lentils. That’s an easy and fun recipe to tackle also.
Besides being full of protein – lentils actually come in different varieties that cook up quite differently. Ed has even requested colors before. Like, ‘How about some green lentils tonight?’ So I happily comply. I am not sure he is thinking of a special dish but green lentils it is.
Actually, any direction is very appreciated. My mind goes blank on some nights. I am sure you’ve been there. What’s for dinner? I know that meal planning is the way to go but don’t those weeks just fly by sometime?
You think you are set with all the food and recipes lined up for the week and then all of a sudden those days are behind you and the food is gone.
Once, I even made a one month list in which I figured I could do the same rotation every month and no one would notice. Just favorite recipes. It worked really well but then I wanted to update it with new recipes and delete others and I never got back to it – and then I forgot.
This post has been a real help to me in reminding me to do a new month of recipes for rotation. Believe me, Lentil Carrot Potato Hash will be on it. Did I mention how easy it is? You pre-cook the lentils and then everything else is done in one skillet. The textures are varied and the flavors divine. It makes me smile.
Lentil Carrot Potato Hash
Ingredients
- 8 ounces green lentils dried
- 16 ounces vegetable broth
- 8 ounces onion chopped
- 12 ounces potato large russet
- 2 tablespoons coconut oil
- 8 ounces carrot , cut into 1/2 inch chunks
- 15 ounces diced tomatoes 1 can
- 1 tablespoon tomato paste
- 1/2 teaspoon oregano dried
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1 teaspoon sea salt
- 1/4 teaspoon ground black pepper
Instructions
- Cook the lentils:
- Put the vegetable broth and 1 cup dried lentils in a medium saucepan.
- Bring to a boil.
- Turn down the heat and cook for 20 minutes (check your package directions).
- Drain the liquid off of the lentils.
- Set the lentils aside.
- In a skillet heat 1 tablespoon of the coconut oil to medium heat and saute the onion until it is translucent - about 10 minutes.
- Remove the onion and set aside.
- In the same skillet add the rest of the coconut oil and add the carrot.
- Saute the carrot for 5 minutes.
- Add the potato along with the carrot.
- Cook on medium high heat to brown on all sides. About 15 minutes.
- Next comes the tomato paste - stir into the veggie mixture.
- Add the diced tomatoes, sauteed onion, the 3 herbs and cook on medium heat for 10 minutes.
- Then put in the cooked lentils and heat through - about 5 to 10 minutes.
Recipe Notes
Serve with crusty bread and a fresh salad.
This recipe serves 2 to 4 people but it is easy to double for a larger group.
Lentil, Carrot and Potato Hash does not freeze well because of the potato. I was hoping but the potato was just not a good texture after freezing.
Cristina says
I mostly doubled it, but I did not double the onions and only used the 1 tbsp of oil when cooking them. I also did not double the diced tomato and used some of the cooking water from the lentils when you add those. I also put in 3 tbsp of tomato paste. I think if I make it again I will also add rosemary.
Ginny McMeans says
You sound like a very good cook Cristina. That is part of the fun in cooking is switching up the recipe to meet your needs. Thanks for making it. 🙂
Beth @ The First Year says
This looks absolutely delicious!
Jane on Whidbey says
This looks good. Have you tried it in a pressure cooker? I’ll be making it with sweet potato and coconut milk after I ssauté the onions and garlic and maybe a little ginger in the pressure cooker pan, then add the water and all the other ingredients and cook for about 5 minutes and check it for doneness. I’m all about making it with minimal clean-up and ‘tending’ while cooking. I’m in love with my EPC. I’m actually thinking of going vegetarian now, since the beans are so amazingly better than canned.
Thanks for the recipe!
Ginny McMeans says
I have not tried it in a pressure cooker but that sounds really delicious. It is fun to play with recipes. You are very welcome Jane and I hope your meal turns out wonderful. I, truly, would love to hear about it.