Lentil Hash
A hearty, rustic, and protein-packed side dish that combines earthy lentils with crispy potatoes and aromatic vegetables for a perfect savory bite.
Ingredients
- •1.5 cups dry brown or green lentils, rinsed
- •4 cups vegetable broth
- •2 tablespoons extra virgin olive oil
- •2 medium Yukon Gold potatoes, cut into 1/2-inch cubes
- •1 large yellow onion, finely diced
- •2 cloves garlic, minced
- •1 teaspoon smoked paprika
- •1/2 teaspoon ground cumin
- •1/4 cup fresh parsley, chopped
- •Salt and black pepper to taste
Instructions
- 1
In a medium saucepan, combine the rinsed lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes until tender but still holding their shape. Drain any excess liquid and set aside.
- 2
While the lentils cook, heat the olive oil in a large skillet over medium-high heat. Add the potato cubes and cook, stirring occasionally, for 8-10 minutes until golden brown and tender.
- 3
Add the diced onion to the skillet with the potatoes and sauté for 5 minutes until translucent and soft.
- 4
Stir in the minced garlic, smoked paprika, and cumin, cooking for 1 minute until fragrant.
- 5
Fold the cooked lentils into the skillet with the vegetables. Toss everything together to combine, allowing the flavors to meld for another 2-3 minutes.
- 6
Season generously with salt and pepper, garnish with fresh parsley, and serve warm.
💡 Chef tips
- For extra texture, use French green lentils (Puy lentils) as they hold their shape better than brown lentils.
- You can make this dish ahead of time; simply reheat it in a skillet with a splash of water to refresh the moisture.
- If you want a spicy kick, add a pinch of red pepper flakes along with the garlic.
✅ How it should turn out
The finished hash should feature golden-brown, crispy potatoes mixed with tender, savory lentils, smelling of toasted cumin and smoked paprika with a deep, earthy flavor profile.