Lentil Hash
A hearty, rustic, and protein-packed side dish that combines earthy lentils with crispy potatoes and aromatic vegetables for a satisfying meal.
Ingredients
- •1.5 cups brown or green lentils, rinsed
- •3 cups vegetable broth
- •2 tablespoons extra virgin olive oil
- •2 medium Yukon Gold potatoes, cut into 1/2-inch cubes
- •1 medium 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 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.
- 3
Add the cubed potatoes to the skillet and cook for 8-10 minutes, stirring occasionally, until they are golden brown and fork-tender.
- 4
Stir in the diced onion and cook for another 5 minutes until softened and translucent.
- 5
Add the minced garlic, smoked paprika, and cumin to the skillet, stirring for 1 minute until fragrant.
- 6
Fold the cooked lentils into the skillet with the potatoes and onions. Season generously with salt and pepper.
- 7
Cook for an additional 3-5 minutes, allowing the flavors to meld and the edges of the lentils to get slightly crispy.
- 8
Remove from heat, stir in the fresh parsley, and serve warm.
💡 Chef tips
- For a deeper flavor, use French green lentils (Puy lentils) as they hold their shape better than standard brown lentils.
- This dish keeps well in the refrigerator for up to 3 days and can be reheated in a skillet with a splash of water to refresh the texture.
- To make this a main course, serve with a poached egg on top or alongside a piece of grilled fish.
✅ How it should turn out
The finished hash should have a vibrant, golden-brown appearance with tender potatoes, earthy lentils, and a smoky, aromatic scent that is perfectly balanced by the freshness of the parsley.