Lentil Hash
A hearty, rustic, and protein-packed side dish that combines earthy lentils with caramelized vegetables for a satisfying texture.
Ingredients
- •1.5 cups dried brown or green lentils, rinsed
- •4 cups vegetable broth
- •2 tablespoons extra virgin olive oil
- •1 large yellow onion, finely diced
- •2 medium carrots, peeled and diced
- •2 stalks celery, diced
- •3 cloves garlic, minced
- •1 teaspoon smoked paprika
- •1/2 teaspoon ground cumin
- •1/4 cup fresh parsley, chopped
- •1 tablespoon lemon juice
- •Salt and black pepper to taste
Instructions
- 1
Place the rinsed lentils and vegetable broth in a medium saucepan, bring to a boil, then reduce heat and simmer for 15-20 minutes until tender but still firm. Drain any excess liquid.
- 2
While the lentils cook, heat the olive oil in a large skillet over medium heat.
- 3
Add the onion, carrots, and celery to the skillet. Sauté for 8-10 minutes until the vegetables are soft and beginning to turn golden brown.
- 4
Stir in the minced garlic, smoked paprika, and cumin, cooking for 1 minute until fragrant.
- 5
Add the cooked, drained lentils to the skillet with the vegetables. Toss well to combine and cook for another 3-5 minutes to allow the flavors to meld and the lentils to crisp slightly.
- 6
Remove from heat, stir in the fresh parsley and lemon juice, and season generously with salt and black pepper before serving.
💡 Chef tips
- Use French green lentils (Puy lentils) if you prefer a firmer texture that holds its shape perfectly during sautéing.
- This dish can be made a day in advance; the flavors actually improve after sitting in the refrigerator overnight.
- For a heartier meal, stir in a handful of baby spinach at the very end until just wilted.
✅ How it should turn out
The finished hash should be vibrant and fragrant, with tender, earthy lentils perfectly balanced by the sweetness of caramelized vegetables and a bright, zesty finish.