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.
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!