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Overhead view of a serving dish full of potatoes, carrots and lentil hash.
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5 from 9 votes

Skillet Potatoes with Lentils

Hearty and satisfying main dish comfort.
Course Main Dish
Cuisine Vegan
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 Servings
Calories 384kcal

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 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 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.

Video

Nutrition

Serving: 12Ounces | Calories: 384kcal | Carbohydrates: 62g | Protein: 19g | Fat: 8g | Saturated Fat: 6g | Sodium: 1130mg | Potassium: 1397mg | Fiber: 23g | Sugar: 10g | Vitamin A: 9920IU | Vitamin C: 30.5mg | Calcium: 129mg | Iron: 8.8mg