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.
Video
Notes
Which lentils to use?Green lentils are the superstar of this recipe. They are super quick to make, but unlike red lentils, they keep their shape pretty well. If you want to use red lentils you can, but keep in mind that they fall apart easily and will give a new texture to the dish.Which potatoes to use?Russet potatoes are my favorite potatoes for this recipe. I would like to share a tip with you and that is that you can substitute one part of the potatoes with sweet potatoes. They will give a hint of sweetness and as they are packed with vitamin A, elevate the nutritional part of the dish.How to store lentils and potatoes?Store the dish or leftovers in a fridge, in an airtight container for 3-4 days. If you are considering freezing potatoes, I advise you to stay away from this method. Thawed potatoes may become mushy after thawing.