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.
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?
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.
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.
🥘 Ingredients
- Dried green lentils
- Vegetable broth
- Onion
- Large russet potato
- Coconut oil - a nice base for sauteeing.
- Carrot - is sweet and cut into very small pieces for quick cooking.
- Can diced tomatoes
- Tomato paste - adds rich flavors for the basis of this taco mixture.
- Oregano, dried - is aromatic and has an earthy flavor.
- Dried basil - has a peppery taste and wonderful aroma.
- Dried thyme
- Sea salt - is the perfect understated seasoning.
- Black pepper - adds a bit of contrasting spice.
🔪 How to make
- 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.
💭 Can this be frozen
- 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.
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Your opinion means a lot to me and if you'd like to leave a comment and possibly a star rating I'd love to hear your thoughts.
📖 Recipe
📋 Recipe
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.
Instructions:
- 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.
Nutrition
Vicki
We actually used this as a side dish and it was amazing. There were six of us and it disappeared. Thanks so much!
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.
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
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
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.
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!
Beth @ The First Year
This looks absolutely delicious!
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. 🙂
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! 🙂
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.
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!
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.
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
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. 🙂
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
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
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
Paula
Looks really good, Ginny, pinned
Ginny McMeans
Perfect Ashley! Anytime I can help just send me a message.
Ginny McMeans
That is great Toni!!! I aim to please. 🙂
Ashley @ Wishes & Dishes
I'm looking for healthy recipes to make this week. Thanks for the idea!
Toni | Boulder Locavore
This is totally my kind of comfort food! The ingredients sound so flavorful and healthy!