This Skillet Potato Recipe with Lentils and Carrots makes a great vegan hash whether it's for breakfast or dinner. It's all from scratch with varied and flavorful textures.
Comfort food is warm, filling, and tasty and those are exactly the sentiments this Skillet Potato recipe conjures up.
We seem to have some sort of lentil about once a week. Besides being full of protein - lentils 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.
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 sometimes?
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. This Potato Skillet recipe will be on it.
Did I mention how easy it is? Pre-cook the lentils and cook everything else in one skillet.
The textures are varied, and the flavors are divine. It makes me smile.
Another lentil dish 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 that offers even more protein.
Table of Contents
Ingredient tips
- Dried green lentils are the best-tasting lentils and they also add a lot of protein to this dish.
- Vegetable broth adds the necessary liquid, and you can use low sodium if you prefer.
- Sauté Onion to mellow out its strength or a sweeter taste.
- Russet potatoes make a great veggie base, and they brown up nicely. You can use larger chunks than in some of these photos.
Instruction tips and visuals
- First, you do want to cook the lentils. Your package will tell how to cook them, but if you've poured your dried lentils into a decorative jar, here are directions.
- Add the broth to a medium-sized saucepan and bring to a boil.
- Drain and set aside.
- In a skillet heat 1 tablespoon of the oil and add the chopped onion. Flip them every once in a while and get a nice golden color on many of the sides.
- So that the onion doesn't get burned in the next step remove the onion and set aside.
- In the same skillet add the rest of the oil and add the carrot and potato pieces. The potatoes can be cut into larger bite-sized pieces. It works well either way for this vegan hash.
- Cook on medium-high heat to brown on all sides. About 15 minutes. Get them crispy brown on some of the veggie sides.
- Now add in the tomato paste and lightly stir into the mix without breaking up the potatoes.
- Add the diced tomatoes, sauteed onion, the 3 herbs, and cook on medium heat for 10 minutes.
- Now add the cooked lentils and heat through - about 5 to 10 minutes.
- As you can see, it is easy.
FAQ's
What do you serve with skillet potatoes?
This can be a main dish on its own but I would add a loaf of crusty bread and a leafy green salad.
Can this vegan hash be doubled?
Yes, with no problem. Just have a large enough skillet to hold everything. I have a 14" skillet for large meals. A deep 12" skillet would work.
Can you freeze skillet potatoes with lentils and carrots?
You can, but I don't like this dish after it is frozen. It's the potatoes. I'm picky; sometimes you can freeze potatoes and sometimes you shouldn't. In this recipe, they get too mushy for me after defrosting and reheating.
More stovetop potatoes
- Bombay potatoes with peas comes from my friend Vegan Richa's cookbook. She let me share this delicious recipe with you.
- It may be a soup but this creamy and chunky Potato Tomato Soup is all done on the stovetop.
- Warm Mushroom Potato Salad makes an unusual but pleasing addition to your outdoor dining.
📋 Recipe
Skillet Potatoes with Lentils
Ingredients
- 8 ounces green lentils - dried
- 16 ounces vegetable broth
- 8 ounces onion - chopped
- 12 ounces potato - large russet
- 2 tablespoons olive oil
- 8 ounces carrot - cut into ½ inch chunks
- 15 ounces diced tomatoes
- 1 tablespoon tomato paste
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- 1 teaspoon salt
- ¼ 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.
Instructions:
- In a skillet, heat 1 tablespoon of the olive 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 olive 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.
Toni | Boulder Locavore
This is totally my kind of comfort food! The ingredients sound so flavorful and healthy!
Ashley @ Wishes & Dishes
I'm looking for healthy recipes to make this week. Thanks for the idea!
Ginny McMeans
That is great Toni!!! I aim to please. 🙂
Ginny McMeans
Perfect Ashley! Anytime I can help just send me a message.
Paula
Looks really good, Ginny, pinned
Chelsey
How should the potato be prepared? I chopped mine into bite size pieces but it doesn't seem to be cooking through yet. I'm currently at carrot and potato in the pan step. Thanks
Ginny McMeans
You seem to be doing just right. 15 minutes should do it. My pieces are not real big as you can see in the photo. Carrots take longer than potatoes that is why I have you put them in 5 minutes before the potato. I am sure you are done now. How did it go?
Chelsey
It went okay but the potato could've been softer. I think my pieces were a bit too big. Next time I'll cut them smaller. I let it cook a little longer once it was all mixed together to help cook the potatoes a bit longer. It was really good! Thanks for the recipe.
Ginny McMeans
Thanks for letting me know. Yes, the size must have been it. Maybe turn up the heat a little bit. You can get crispier edges with a little higher heat but watch it. Thanks for your feedback. 🙂
Brianne Markin
We had this for dinner last night and it was fantastic! My hubby is a former chef, so I always am nervous when it is my turn to cook. I ended up adding stock - beef as that was what we had and we are not Vegan, I am just lactose intolerant. This made it more of a stew, but it was wonderful even my five year old loved it. He gave it a 100!
Ginny McMeans
That is so wonderful Brianne! I am sure you are an excellent cook yourself. I really appreciate you telling me how much you and your family loved it.
Charlene Patton
We just got through eating this, and it was a huge hit. My son, who is not vegan or even vegetarian, had two bowls and actually used the crust of his bread to clean his bowl! I also had a little problem getting the potato cooked. I noticed another reviewer had the same problem. I will cut my potatoes smaller next time, or I was wondering if might even pre boil them a bit? Anyway, we loved it! Thanks!
Cristina
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
I am so glad you son loved this so much! Definitely smaller pieces and pre- boil is a great option if the pieces are larger. Thank you for letting me know what a hit it was! 🙂
Ginny McMeans
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
This looks absolutely delicious!
Jane on Whidbey
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
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.
job
This looks very good, but I've got a couple questions. Could you please tell me the amount of carrots, potatoes, onions and lentils in numbers, for example 1 medium carrot, 1 large potato, 1 cup of lentils? I'd love to make this but have no way of measuring in ounces. Also, my carrots, as well as potatoes, never get tender even when cut in small pieces unless I boil them. I can't imagine them being tender after only about 1/2 hour. Thanks for any help!
Ginny McMeans
There is no exact answer for that because vegetables are all different sizes job. A measuring cup has ounces on it. But to answer your question as best I can I would say - 1 cup dried lentils, 1 small onion, 1 very large potato, 1 cup carrot which might be 2 small carrots. As far as cooking - this recipe cooks all of the vegetables in the times I've stated. Maybe you need to turn your heat up higher for your other recipes. 1/2 hour should be plenty of time for carrots and potatoes. In boiling potatoes and carrots it is 15 to 20 minutes, tops.
job
Thank you for your reply. I look forward to making this. When I turn up the heat (usually the recipe says medium high) things start burning, so I turn it down a little and things - especially carrots - never get soft, always semi-soft. Hopefully things turn out this time.
Vicki
We actually used this as a side dish and it was amazing. There were six of us and it disappeared. Thanks so much!
David
How do you prepare the potatoes prior to adding them to the carrots?
Ginny McMeans
Sorry about that David, I will fix the recipe card. Peel the potatoes and cut into small pieces about the size in the photos.
Tracey
This looks delicious! Can I use french lentils?
Ginny McMeans
Yes Tracey, you sure can!
Kim Green
Delish! We like spicy, so I used a can of diced, fire roasted tomatoes with green chilies.
Jeremy Bradshaw
This was great. I diced the carrots and cubed the potatoes, next time will be cutting them to matching sizes so they get equal browning opportunity in the skillet as I found the smaller carrots trying to char. Frequent stirring solved that tiny issue.
Nice recipe for a regular supper option, thanks very much.
Margaret
This was delicious vegan comfort food. The only change I made was adding a vegan sausage. I also served it over a bed of spinach sauteed in olive oil with garlic and a squeeze of lemon juice. Thanks for a great recipe!
Vickie R.
I made this! I had a can of lentils that I needed to use up, so there was no prep for those--i just added them in with the final ingredients and heated through. I also used 1 can of diced potatoes as well (instead of fresh); I added them to the fresh carrots after I softened them up. This was a nice dish and I served it with cornbread! Thank you
Marni
I just made this recipe and is it ever nice: perfectly comforting and nourishing. Thank-you!
Maria
I made this through the week and loved it. I used dark/black lentils as I think the hold better. I will definitely be making this again. Quick and easy to make. I have put some in the freezer for through the week so see what the potatoes are like 🙂
Nikki
This was way better than I was expecting. I used sweet potatoes instead of russet because I had them on hand already. I added extra tomatoes because I'm a tomato lover. The dish came out delicious!
Tim
I think next time I will roast the potatoes/ care and onions in the oven with olive oil. Then just combine everything together afterwards.
Linda I
This was a delicious side to some salmon I used canned lentils and canned diced potatoes with great success. No issues with undercooking. I added some chicken stock during simmering and the results were delicious! I’ll definitely make this again. Thanks for the recipe!