Skillet Potatoes with Lentils
Hearty and satisfying main dish comfort.
Servings 4 Servings
- 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
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.
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.
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